The very classic North Indian Chicken curry, Butter Chicken, has taken the country by the storm, ever since its introduction. This is a perfect family meal and a flavour packed, luscious option for non-vegetarians. The company of special breads such as naan, paratha or just simple steam rice also makes the dish taste amazing. This dish is known for its rich texture imparted due to smooth buttery tomato curry. The overnight marination of chicken in yogurt and spices make the meat tender, which is then followed by grilling and simmering the chicken pieces into a silky, spicy, and creamy tomato curry. Get yourself addicted to the North Indian flavours through the best of all, butter chicken.
Origin
Butter chicken is a typical North Indian dish, developed by Kundan Lal Jaggi and Kundan Lal Gujral, Punjabi-hindu migrants from Peshawar after partition. Both of them together founded the Moti Mahal restaurant in Delhi. This invention of butter chicken curry is a result of mixing the unconsumed chicken with a buttery tomato curry. Its first recipe was published as Murgh Makhani in 1974. Now, this curry has become very common in India and other countries.
This recipe starts with marination of chicken pieces, followed by grilling or tandoor cooking then simmered in a smooth tomato, garlic, and ginger-based sauce.
Butter Chicken
- 400 grams Boneless chicken pieces
- 1 tablespoon Lemon juice
- 1 teaspoon Kashmiri red chilli powder
- Salt to taste
- 2 tablespoons Butter
For marinade
- 1/2 cup Yogurt
- 2 teaspoon Ginger paste
- 2 teaspoon Garlic paste
- 1/2 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon Garam masala powder
- Salt to taste
- 2 teaspoon Mustard oil
For Gravy
- 2 tablespoon Butter
- 2 Green cardamom
- 2 Clove
- 2-3 Black peppercorns
- 1 inch Cinnamon stick piece
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1/2 cup Tomato puree
- 1/2 teaspoon Red chilli powder
- Salt to taste
- 2 tablespoon Sugar
For Garnish
- Fresh cream 1/2 cup
Method:
- First Marination: Add red chilli powder, lemon juice and salt to the chicken piece. Mix the spices well with chicken and keep in the refrigerator for at least an hour
- Second marination: Add spices such as ginger and garlic pastes, red chilli and garam masala powder, salt and mustard oil to the thick yogurt. Apply this mixture to the chicken pieces and keep it in the refrigerator for three to four hours
- Cook the chicken in a tandoor or clay oven till chicken is cooked thoroughly
- Apply butter thoroughly to avoid drying of chicken. Cook for two to three minutes more
- Preparation of Gravy: Heat the butter in a pan and add green cardamom, peppercorn, cloves, cinnamon
- Add ginger garlic paste and let it cook till raw smell goes away
- Now, add tomato puree, red chilli powder, and salt
- Add half a cup of water to adjust the consistency of gravy. Let the gravy cook for a while till a smooth texture is achieved
- Simmer for a few minutes
- Add a spoon of sugar to balance flavours
- Add kasoori methi
- Finally, add the cooked chicken pieces, simmer for five minutes
- Add fresh cream and mix. Also spread over the curry as a garnish
- Serve hot with naan, paratha or rice
Weekend lunch meals just got better. Bringing in the genuine taste from North India, its spices and the king of taste in butter chicken, butter and cream. Try your hand at making this at home and heartily fill everyone’s stomach.
