Butter Chicken Recipe: A Flavorful Indian Delight for Your Taste Buds
Butter Chicken Recipe: A Flavorful Indian Delight for Your Taste Buds
If you're craving some Indian cuisine and want to try a dish that is flavorful and easy to make, then the butter chicken recipe is the perfect choice. This delicious dish is popular all over the world, and for a good reason. The rich and creamy tomato-based gravy with tender chicken pieces that have been marinated in spices is a match made in heaven.
Introduction
Butter chicken, also known as murgh makhani, is a popular North Indian dish that originated in the early 1950s in Delhi. It was created by a chef named Kundan Lal Gujral, who decided to make use of the leftover chicken tikka by cooking it in a tomato-based gravy with butter and cream. It soon became a hit, and today, it is a staple in Indian restaurants all over the world.
If you're wondering how to make butter chicken, worry no more. This article will provide you with a step-by-step guide to making this delicious dish. So, let's get started!
Ingredients
Before we jump into the recipe, let's take a look at the ingredients you'll need to make butter chicken:
- 500 grams of boneless chicken
- 1 cup of yogurt
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala powder
- Salt, to taste
- 1 tablespoon of oil
- 2 tablespoons of butter
- 2 medium-sized onions, finely chopped
- 3-4 tomatoes, finely chopped
- 1 tablespoon of tomato paste
- 1/2 cup of cream
Butter Chicken Recipe
Now that we have our ingredients ready, let's move on to the recipe. Here's how to make butter chicken:
- Marinate the chicken: In a bowl, add the boneless chicken, yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix everything well and let it marinate for at least 30 minutes.
- Cook the chicken: Heat oil in a pan and add the marinated chicken. Cook it for 10-15 minutes until it is golden brown. Once done, remove the chicken from the pan and keep it aside.
- Make the gravy: In the same pan, add butter and onions. Saute the onions until they turn golden brown. Next, add the tomatoes and cook until they turn mushy. Once done, let the mixture cool down and then blend it in a mixer to make a smooth paste.
- Cook the gravy: In the same pan, add the tomato paste and the blended tomato-onion mixture. Mix everything well and cook for 5-10 minutes until the gravy thickens.
- Add the chicken: Once the gravy has thickened, add the cooked chicken to the pan and mix well. Let it cook for another 5-10 minutes.
- Add cream: Finally, add the cream and mix well. Cook for 2-3 minutes until everything is well combined.
- Serve: Your butter chicken is ready! Garnish it with some fresh coriander leaves and serve it hot with some naan or rice.
FAQs
Q: Can I use bone-in chicken instead of boneless chicken?
A: Yes, you can use bone-in chicken if you prefer. Just make sure to adjust the cooking time accordingly.
Q: Can I use store-bought tomato puree instead of making my own?
A: Yes, you can
