Butter chicken has become my favorite after my husband introduced it from the Hyderabadi hotel which I have mentioned earlier. From then on I used to prepare it now and then. I mostly make butter chicken along with pulao for lunch and if there is some leftover we usually have it with chapati or naan bought from hotels. This time I tried making naan at home itself along with butter chicken and decided to post the recipe in the blog.
Let’s see how to make this butter chicken.
Also, try my other chicken recipes.
Chicken roast with onions and capsicum
Preparation Time: 30 mins
Marination Time: 2 to 3 hrs
Cooking Time: 30 mins
Serves: 4
INGREDIENTS REQUIRED
Oil – 2 tbsp
Butter – 2 tbsp
Sugar – 1 tsp
Fresh cream – 1/4 cup
Kasuri methi – 1 tbsp
For Marinating Chicken
Chicken boneless pieces – 500g
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tbsp
Kashmiri Red chilli powder – 1/2 tbsp
Salt – 1/2 tsp or as per taste
Garam masala – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1/2 tbsp
Thick Curd – 1/4 cup
Lemon juice – 1 tbsp
Kasuri methi – 1/2 tbsp
For Preparing Masala
Oil – 1 tbsp
Butter – 2 tbsp
Onion – 1 cup(chopped)
Ginger garlic paste – 1 tbsp
Tomato – 2 Cups
Salt – 1 tsp
Red chilli powder – 1/2 tbsp
Kashmiri Red chilli powder – 1/2 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Cashews – 15
METHOD
- I have taken the chicken breast part and cut it small cube pieces. Clean the chicken pieces well with water and drain the water completely. Then take the cleaned chicken pieces in a mixing bowl. To it add turmeric powder, red chilli powder, Kashmiri red chilli powder, salt, garam masala, Coriander powder, ginger garlic paste, curd, lemon juice and Kasuri methi. Marinate the chicken well with the masala. Let it marinate for 2-3 hours.
2. Heat oil for frying in a pan. When it is hot, add the marinated chicken pieces. Allow it to cook for about 10 minutes so that the chicken pieces are cooked well.
3. In a pan, add oil and butter. Then add the chopped onions. Saute them well to golden. Add ginger-garlic paste. Saute it well until the raw smell of it goes off. Add the chopped tomatoes. Cook till the tomatoes get mushy. Add salt, red chilli powder, Kashmiri Red chilli powder, Coriander powder, Cumin powder, garam masala and cashews. Saute them well for 5 minutes in low flame. Then switch off the flame.
4. Grind the prepared masala into a smooth paste.
5.Heat oil and butter in the same pan. Then add the ground paste into it. Saute the masala well in oil. Add 1 cup of water and allow it to boil. Then add the fried chicken pieces and mix well. Add sugar, fresh cream and mix well. check for salt and add as required. Cover and cook on low flame for 10 minutes. Then add crushed Kasuri methi and chopped Coriander leaves and mix well. Then switch off the flame.
Serve hot with Rice, Naan or Roti…
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