North Indian Butter Chicken recipe with step by step photos. Butter Chicken makes me go crazy with hunger! This dish is generally made slightly sweet but I love the North Indian version it’s spicy. GenerallyNorth Indian Butter Chicken takes long time to make. Depends which way you making. MyNorth Indian version turned out delicious and creamy. Everyone at home loves it.
This butter chicken is also dedicated to my friend Swasti Arya as she had requested me to make this. So Swasti this is for you 🙂 hope you like them. I have actually added boneless tandoori chicken to myNorth Indian Butter Chicken. However if you wish you could just fry them Or add them in the gravy.
Boneless tandoori chicken tastes great and gives nice flavor to yourNorth Indian Butter Chicken. It’s worth trying though it’s a bit time consuming.North Indian Butter Chicken has to be made at ease and when you have ample of time in your hand. So when you are sitting at home and don’t know what to cook make this North Indian Butter Chicken 😉
Butter Chickentastes great when served with hot Naan, Roti Or Kulchas. Butter Chicken also tastes great with steamed rice Or jeera rice. I am gonna try some other version of Butter Chicken next time.
How to make Butter Chicken Recipe with step by step photos:
1. For the Gravy take the tomatoes chop into small cubes along with the skin. Grind them into a processor without water to form a smooth and thick puree. Keep this aside. Take a wide bottomed saucepan add butter to it. Place on low heat add caraway seed.
3. Add crushed cardamom, stone flower, peppercorns, cloves and black cardamom. Saute for 2 mins Or once it starts leaving aroma.
4. Now add ginger-garlic paste to it. Saute nicely for 2 mins more. Put sugar and stir nicely.
5. It’s time to add the tomato puree.
6. Add all the spices ( garam masala powder, red chili powder, turmeric, red chili powder, fennel seed powder, cumin seed powder)
7. Allow to simmer covered Or uncovered for another 4 to 5 mins. Place the gas on low mode.Now add water and cook for another 5 to 7 mins. Add few coriander leaves and kasuri methi.
8. Once it starts bubbling add the tandoori boneless chicken pieces to it.
9. Now cover and cook for another 6 to 7 mins. Finally add salt, chat masala and fresh cream.
10. Mix all nicely. Check if seasoning Or spice required. Switch off the gas. Garnish with onion rings, coriander leaves. Serve hot with Roti, Naan.
North Indian Butter Chicken Recipe card below:
How To Make North Indian Butter Chicken
Recipe Type: non veg, meals, chicken recipe
Cuisine: North Indian Cuisine
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
Boneless Chicken Tandoori:
500 gms boneless chicken small sized pieces about 1 Or 1.5 inch wide
200 ml hung curd Or hung yogurt
1 tbsp cumin seed (optional I added as I love cumin seed)
3 tbsp kashmiri red chili powder
1 tbsp red chili powder
1 tbsp cumin seed powder
2 tbsp corn flour
1 tbsp fennel seed powder
1 t/s garam masala powder
1 tbsp chicken masala powder ( I used everest brand)
1/2 t/s turmeric
1 t/s chili powder
few chopped coriander leaves
few chopped mint leaves
few kasuri methi (dried feungreek leaves)
2 tbsp ginger-garlic paste
1 tbsp chat masala
1 tbsp anardana powder
black salt as per taste
Garnishing: few chopped coriander leaves
few mint leaves
onion cut into rounds for decoration
Tandoori Green Chutney (optional)
Equipment Required:aluminium foil, microwave at convection mode
tooth pick, baking pan Or tray
For Butter Chicken Gravy: 60 gms butter Or white butter
4 to 5 medium sized tomatoes pureed (tomatoes grounded into processor to form a smooth puree)
1 tbsp caraway seed (shahi jeera)
100 ml cream
2 tbsp ginger-garlic paste
1 tbsp garam masala powder
1 t/s turmeric
1 tbsp kashmiri red chili powder (add more is more spice required)
1 t/s red chili powder
1 tbsp fennel seed powder
1 tbsp cumin seed powder
1 tbsp kasuri methi (dried fenugreek leaves)
3 to 4 cloves
8 to 10 peppercorns
2 green cardamom crushed
2 one inch cinnamon stick
1 black cardamom (badi elaichi)
2 to 3 stone flower (dagadphool)
black salt / salt as per taste
1 tbsp sugar
few chopped coriander leaves
150 l ml water
1 tbsp chat masala (optional)
Instructions
For the Gravy take the tomatoes chop into small cubes along with the skin. Grind them into a processor without water to form a smooth and thick puree. Keep this aside. Take a wide bottomed saucepan add butter to it. Place on low heat add caraway seed.
Once the caraway seed starts crackling add crushed cardamom, stone flower, peppercorns, cloves and black cardamom. Saute for 2 mins Or once it starts leaving aroma.
Now add ginger-garlic paste to it. Saute nicely for 2 mins more. Put sugar and stir nicely.
It’s time to add the tomato puree.
Add all the spices ( garam masala powder, red chili powder, turmeric, red chili powder, fennel seed powder, cumin seed powder).
Allow to simmer covered Or uncovered for another 4 to 5 mins. Place the gas on low mode.
Now add water and cook for another 5 to 7 mins. Add few coriander leaves and kasuri methi.
Once it starts bubbling add the tandoori boneless chicken pieces to it. Now cover and cook for another 6 to 7 mins.
Finally add salt, chat masala and fresh cream. Mix all nicely. Switch off the gas. Garnish with onion rings, coriander leaves. Serve hot with Roti, Naan.
Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
At its very core, a curry is a dish cooked using a blend of spices and aromatics. There are, like, hundreds of spices in Indian cuisine, and it still blows my mind how restaurants expertly balance all of these nuanced flavors.
Butter chicken tends to be sweeter, aromatic, and slightly tangy. The dish also tends to be creamier than tikka masala. Tikka masala, on the other hand, often has chiles, adding more spice and peppery notes. The chicken is also cooked and marinated in yogurt and half and half, creating tangier pieces of chicken.
Another aspect that makes butter chicken such a flavorful dish is its sauce. The westernized version of butter chicken uses cornstarch or flour for thickening the sauce. However, in India, groundnuts are used as thickeners. They also give the dish an additional depth of flavor.
Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.
Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.
Taste. Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.
Butter Chicken is made by first marinating chicken thighs with lemon juice, yogurt, fresh ginger, fresh garlic, and spices. Then prepare your sauce by bringing tomatoes, onions, ginger, garlic, green chilies, and spices to a simmer.
Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and almonds add to the sweetness and richness of the dish.
Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
It's basically a sauce made with butter, finely minced garlic, fresh herbs, salt and lemon juice. For extra POW. And to cut through the richness of the butter just a tad. You can leave out the lemon, if you wish but who doesn't love a good Lemon Butter Sauce drizzled on a piece of fish.
Butter chicken is mostly made up of tomatoes has a thick and creamy consistency.While the chicken curry is made up of onion, spices, and yogurt with a much spicier and thinner base.
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