When a cook in a Delhi eatery was seeking for a way to use up leftover tandoori chicken from the previous night before, he came up with butter chicken. He made a mild tomatoes curry with cinnamon, cardamom, and cloves, and a buttery finish. It became an instant favourite, which we enjoy serving with basmati rice and enough of naan to absorb the flavorful sauce.
When contrasted to chicken tikka masala, butter chicken is often more spicy and has a stronger butter flavour. In contrast to the shredded dark meat of butter chicken, chicken tikka masala is usually cooked using boneless white meat. Aside from the seasoning mix, the chicken is the secret to a perfect butter chicken. Prior to actually stewing with the sauce, the chicken must be thoroughly marinated and cooked.
5 Best Butter chicken recipes:-
Table of Contents
Creamy Butter chicken recipe
- Marinate it for 30 minutes during first preparation, then set it aside.
- In a bowl, combine the contents for the next marinade and rub them on the chicken pieces; set it aside for at least 1 hour.
- Preheat the oven to 350°F; put the marinated chicken on a foil-lined tray; spray with oil; broil for 9 minutes, making sure the chicken is juicy and tender.
- To make the sauce, heat up the oil in a pan. Sauté for 30 seconds after adding the complete spice combination.
- Sauté the onions until they are golden brown.
- Cook for 20 minutes with the diced tomatoes, then add the butter and all the spices, seasoning to taste.
- Blend for 2 minutes with this mixture in a blender. Strain the pureed sauce over a pan until the colour and texture are ideal, leaving the masala residue in the sieve.
- Cook over medium heat until the sauce thickens, then add the chicken, butter, and heavy cream. Cook, stirring constantly, until all of the ingredients are well combined and the sauce has thickened.
- Serve hot with naan.
Butter chicken in slow cooker
- Using a hammer, pound the cashews and place them in a big greased fry pan. Stir in the spice, then brown the nuts and seasonings until they start to smoke. Take off the heat as soon as possible.
- Place in a mixing dish and set aside. Heat the oil in the same pan to medium-high and brown the chicken on both sides. Put in the slow cooker’s bottom.
- Melted butter, roasted cashew mixture, paprika, garlic, ginger, and spices should be added in this order: melted butter, toasted cashew combination, paprika, garlic, ginger, and spices. Chop the onion finely and add it to the pan as you go.
- Stir in the chicken stock, tomato paste, and yoghurt until everything is well combined. Combine the milk and cream in a mixing bowl.
- Combine the vinegar, chilli sauce, and salt in a mixing bowl. Stir, then chill the centre crock overnight.
- Season with the spices and desired seasonings.
- Serve hot with rice.
Punjabi style Butter Chicken
- Combine the chicken, lemon juice, chilli powder, and a generous amount of salt in a serving bowl. Toss to evenly coat the chicken; cover and chill for at least 1 hour.
- In a medium mixing bowl, combine the yoghurt, garlic paste, turmeric, butter, and oil. Salt & pepper to taste. Pour the yoghurt mixture over the chicken, cover, and refrigerate for another 3 to 4 hours to marinate.
- Preheat the oven to 400 degrees Fahrenheit.
- Using skewers, attach the chicken to the skewers. In a baking dish, arrange the skewers and roast for 20 minutes at high heat, or until almost done.
- Meanwhile, in a large saucepan, melt 2 tablespoons butter before adding the onion, garam masala, remaining teaspoon chilli powder, cumin, ginger, garlic, cayenne, cinnamon, salt, and pepper. Sauté until aromatic, about 5 minutes over medium heat.
- Bring the tomato sauce, water, and cream to a low boil.
- Return the chicken to the pot, cover, and continue to cook for another 10-15 minutes, or until the chicken is fully cooked.
- Season to taste with the last 2 tablespoons of butter and serve.
Authentic Indian style Butter chicken recipe
- Refrigerate the chicken pieces for half an hour after coating them with a mixture of red chilli powder, lemon juice, and salt.
- To drain excess water, hang the yoghurt on a muslin cloth for 15 to 20 minutes. Combine the ginger and garlic pastes, red chilli and garam masala powders, salt, and mustard oil in a large mixing bowl.
- Place the chicken pieces in the refrigerator for three to four hours after applying the marinade.
- Preheat the oven to 200 degrees Celsius. String the chicken pieces onto skewers and cook for ten to twelve minutes, or until almost done, in a preheated oven or a fairly hot tandoor.
- Cook for another two minutes after basting with butter. Remove the item and place it away.
- In a nonstick pan, melt the butter to produce the makhni gravy. Combine the green cardamoms, cloves, peppers, and cardamom in a mixing bowl.
- Sauteed for two minutes before adding the ginger and garlic pastes and continuing to cook for another two minutes. Combine the tomato sauce, red chilli powder, salt, and half a cup of water in a mixing bowl.
- Bring the pot of water to a boil. Reduce the heat to low and continue to cook for 10 minutes. Mix in the sugar or honey, as well as the powdered kasoori methi.
- Add the tandoori chicken pieces that have been cooked. Cook for 5 minutes before adding the fresh cream. With naan, serve hot.
Thick creamy Butter Chicken
Marination:
- Place the chicken thigh meat in a metal mixing bowl or a glass food storage container, cut into tiny cubes.
- To make the marinade, whisk together plain yoghurt, lemon juice, ginger, garlic, and all of the spices.
- Pour the yoghurt mixture over the chicken and toss well to coat the chicken evenly in the marinade.
- Refrigerate for 6-8 hours if covered airtight.
Cooking:
- In a big skillet or cooking pan, add a tablespoon of oil and butter.
- Remove part of the chicken from the marinade and place it in the pan. Over medium to medium-high heat, sauté the chicken in batches until almost done. Keep the batches small so the chicken doesn’t overcrowd the pan and only covers about half of the surface area.
- Melt additional tablespoon of butter in the same pan, then sauté the onion and jalapeño pepper until thoroughly softened, lowering the heat to just below medium.
- In the centre of the pan, between the vegetables, make a small well and add the minced garlic and ginger. Stir in the garlic and cook for a few seconds, until aromatic.
