Butter Chicken Recipe

Juicy chicken in silky butter gravy just perfectly blends in your feast!

Please check the video below for easy instructions:

Butter chicken is one of the popular recipes in North India. When you have a hot and soft naan bread alongside butter chicken, your meal is complete. Almost in all occasions they serve this recipe. The main ingredients for this recipe are chicken and butter as the name says.
Normally this recipe requires little longer marination just to get the flavors in. And then I have cooked the chicken on the whole just to pack the flavors in. Once the flavors are in, I have cooked a smooth gravy just to go along with the chicken.


This finger licking recipe... for you!


RECIPE:

• Prep time - 3- 4 hours
• Cooking time - 1 hour

Ingredients:

• For marination:
  • 2 chicken breasts 
  • 1 cup plain yogurt ( curd) 
  • Salt to taste 
  • 2 tbsp ground chilli pepper/ chilli powder 
• For the gravy
  • 2 tbsp +2 tbsp butter 
  • 1 tsp ginger garlic paste 
  • 1 tsp ground cumin 
  • 1 tbsp ground coriander 
  • 1 tsp kasoori methi ( dry fenugreek leaves) 
  • 2 tbsp brown onion or 1 big onion 
  • 1 tsp sugar 
  • 1 cup tomato 
  • 1 tbsp condensed milk/ khoya 
  • 2 tbsp whipping cream/ fresh cream 
  • 1/2 tsp all purpose flour

Method:

• In a mixing bowl, add the chicken breast as whole or as cut pieces. I have added it whole just to make it different. I usually cut it but this time I wanted to try with the whole chicken breast. It worked for me as it got all the flavors .
• To the chicken breast add salt, plain yogurt (curd), ground chili pepper. Mix well and marinate for 3 - 4 hours by covering it.
• After 4 hours, add butter in a cooking pot in a medium heat. Otherwise the butter will be burnt.
• Add in the chicken breasts.
• Cook it for 15 to 20 mins. Turn it to get cooked evenly. 
• Once it is 80% done, take the hot chicken breasts and put it a clean chopping board and cut it into your desired size pieces. I made bigger chunks.
• There are the burnt or roasted masala in that cooking pot. Let's use it for making the gravy. So, in the same pot add more butter.
• Then add the all purpose flour. Gently sauté it. Let the all purpose flour gets roasted in.
• Now it's time to add the onions in. Once the onion turns translucent add in the tomatoes along with ginger garlic paste and sugar, ground cumin, ground coriander seeds, dry fenugreek leaves ( Kasuri methi). Mix well.
• While it cooks add in the remaining marination masala. Cook until the raw smell vanishes.
• Blend it into a fine paste. Do not add water.
• Again in the same pot, add 1 tbsp butter. In this recipe, we are not going to add cooking oil for anything. Just butter..butter and only butter...
• Add the blended paste in. Always blend when the food is in room temperature as it's going to damage the blender jar.
• Once the mixture is boiling add enough salt if needed. If you are using salted butter, then carefully add the salt.
• It's time to add in the condensed milk. It is totally optional because it will give a slight sweet taste. 
• Give it a boil before adding the chicken pieces.
• Slowly add in the cut chicken pieces and let it be cooked fully. Then add in the whipping cream. Whipping cream is readily available in grocery stores.
• Cook it covered for 2 more mins.
• Now, butter chicken is ready to serve with hot chappathi or naan bread.

I hope you like this recipe. I will share anotheHope you liked the recipe and I will share another interesting recipe in my next post. Your feedback and comments are welcome. And follow my blog and channel for more updates. Have a good day!