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Butter Chicken- Complete Detailed Recipe.
⭐ Serves: 4
⭐ Prep Time: 20 mins
⭐ Marination Time 1 hour (1-4 hours is suggested)
⭐ Cooking Time: 40 mins
🔥 Ingredients
A) For Chicken Marination
Chicken -500g (boneless or with bone, cut into medium pieces)
Curd/Yogurt – ½ cup
Lemon juice – 1 tbsp
Ginger-garlic paste – 1 tbsp
Kashmiri red chilli powder -1 tsp.
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Salt – to taste
Oil or melted butter – 1 tbsp
B) For Gravy
Butter – 3 tbsp
Oil – 1 tbsp
Onion- 2 medium (sliced roughly)
Tomato- 4 medium OR tomato puree- 1 1/2 cups.
Ginger–garlic paste – 1 tbsp
Kashmiri chilli powder – 1½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Kasuri methi ( fenugreek leaves ) -1 tsp ( pricked )
Fresh cream – 4 tbsp
Sugar 12-2 tsp (makes the tomatoes less tangy)
Salt – as needed
Water – as needed
C) Optional (for extra flavor)
Entire spices: 1 bay leaf, 2 cloves, 1 small piece of cinnamon.
Honey - 1 tsp (sweet like the restaurants used to be)
👨🍳 How to Make Butter Chicken:
1️⃣ Marinate the Chicken
1. Combine in a bowl yogurt, lemon juice, ginger-garlic paste, chilli powder, turmeric, garam masala, salt and oil.
2. Add pieces of chicken and coat it.
3. Marinate at least 1 hour. To be optimized, 4 -6 hours or a night in refrigerator.
2| Chicken (Tandoori-style) cooking.
You can use any method:
Option A: Pan fry
Add 1 tbsp oil + 1tbsp butter in a pan and heat.
Bake chicken on medium high until it becomes charred.
Remove and keep aside.
Option B: Oven
Bake at 220 o C and boil after 15-18 mins.
Option C: Air fryer
200°C for 12–15 mins.
3️⃣ Prepare the Gravy
1. Melt butter 2 tbsp + oil 1tbsp.
2. Add whole spices (optional).
3. When the onions are chopped, saute them until they are soft and light brown.
4. Add ginger-garlic paste and sauté till the smell of rawness dissolves.
5. Add tomatoes that have been chopped or tomato puree.
6. Add:
Kashmiri chilli powder
Coriander powder
Cumin powdered
Salt
Sugar
7. Bake till oil and tomato base are apart (highly valued in taste).
4️⃣ Mix the Gravy (Smooth in a Restaurant style)
1. Let the masala come to a low temperature.
2. Eliminate spices (wholesome) (non-essential).
3. Stir to a fine paste adding a small amount of water.
4. Strain (not compulsory, but produces a silky texture).
5️⃣ Finish the Butter Chicken
1. Melt the rest of the 1 tbsp butter in the pan.
2. Pour the blended gravy.
3. Add water to modify thickness.
4. Add cooked chicken pieces.
5. Add kasuri methi, which is crushed, and garam masala.
6. Bake 8-10 minutes in low heat.
7. Add supplemental cream and whitish.
8. Add flavor and add salt, sugar, and spices.
🍽️ Serve With
Naan
Butter Roti
Jeera Rice
Parotta
## 100 Chef Tips on Butter Chicken.
Add Kashmiri chilli powder to add color and not so much heat.
Juicy chicken should be marinated longer.
It is important to always put cream at
end so that it does not curdle.
It is also important to add kasuri methi to achieve a North Indian taste.
To add the smoky flavor: Heat a piece of charcoal, place it in a small dish inside the gravy, pour ghee, and close the lid and leave it to cook 2 minutes.
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