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Butter Chicken is A popular curry in the world, and yet happens to be one of the easiest! Butter Chicken is also called Murgh Makhani and it hails from Northern India.
Butter Chicken is mild curry compared to many Indian curries, and outside of India, it’s become just about everybody’s favorite curry!This rich, creamy, buttery curry needs no introduction. Butter chicken, without any doubt is one of the most famous and most favorite dishes all over. It seems this dish was originated to end the problem of excess chicken tikka, or tandoori chicken which is left overnight gets hard and fibrous. What an idea to use up leftover tikka, i must say! i actually don't get that satisfaction when i have this butter chicken in restaurants. I like to have mine spicy, creamy, and flavorful with a sweetness that balances all the flavors.
So I have shared with you'll my style of making this delicious butter chicken recipe. This Butter chicken is made with pureed juicy tomatoes, and spices are cooked in butter and finished off with a rich cream. The aroma of the Kasuri methi/dried Fenugreek leaves is the highlight of the dish. It goes very well with soft naan, ghee rice or even with parathas, biryani. I made this recipe exactly in Delhi t style butter chicken. My husband loved it very much, which made me super happy.
Now, butter chicken’s recipe has had its own share of twists over the years by different people, different places, and as per the places it has been adapted into, but Today, I am making the very traditional Delhi Butter chicken also known in Hindi as Dilliwala Butter Chicken. So Let’s see how to prepare this recipe.

final_butter_chicken_receipei
Yields1 Serving
 1 tbsp Kashmiri chilli Powder
 1 tsp Sugar
 1 ml Butter
 2 Bay Leaf
 56 Green Cardamom
 2 Black Cardamom
 1 Cinnamom Stick
 Salt To Taste
 1 tsp Red Chilli Powder
 1 tsp Garam masala
 1 tbsp Butter
 2 tbsp Fresh Cream
 1.00 tsp Dry Fenugreek leaves
 200 g Tandoori chicken pieces, flesh removed
1

In a cooked add water, garlic cloves, cashew-nut , sliced onion, red dry red chilies, sliced tomatoes, salt, kashmiri chilli powder, sugar, butter, bay leaf, green cardamom, black cardamom, cinnamon stick.Cover the cooker and allow to cook upto 1 whistle.

2

Open the cooker and strain the puree.

3

Remove the bay leaf and grind the left over into puree.

4

Add all the puree to the pan with the strained water, mix well add salt, red chilli powder, garam masla, tandoori chicken pieces.Mix well

5

Add butter, fresh cream, dry fenugreek leaves.Mix well and cover and cook till done.

6

Serve hot.

Ingredients

 1 tbsp Kashmiri chilli Powder
 1 tsp Sugar
 1 ml Butter
 2 Bay Leaf
 56 Green Cardamom
 2 Black Cardamom
 1 Cinnamom Stick
 Salt To Taste
 1 tsp Red Chilli Powder
 1 tsp Garam masala
 1 tbsp Butter
 2 tbsp Fresh Cream
 1.00 tsp Dry Fenugreek leaves
 200 g Tandoori chicken pieces, flesh removed

Directions

1

In a cooked add water, garlic cloves, cashew-nut , sliced onion, red dry red chilies, sliced tomatoes, salt, kashmiri chilli powder, sugar, butter, bay leaf, green cardamom, black cardamom, cinnamon stick.Cover the cooker and allow to cook upto 1 whistle.

2

Open the cooker and strain the puree.

3

Remove the bay leaf and grind the left over into puree.

4

Add all the puree to the pan with the strained water, mix well add salt, red chilli powder, garam masla, tandoori chicken pieces.Mix well

5

Add butter, fresh cream, dry fenugreek leaves.Mix well and cover and cook till done.

6

Serve hot.

Butter Chicken Recipe
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