Indian Main Course

Butter Chicken Recipe

Name: Butter Chicken Recipe
Prep time: PT35.00M
Cook time: PT35.00M
Total time: PT75.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Unit Onion; 2 Teaspoons Butter; 3 Units Tomato (Chopped); 1/2 Inch Ginger (Chopped); 6 Cloves Garlic; 250 Grams Boneless Chicken (Cut Into Cubes); 1 Teaspoonful Coriander Powder; 1/2 Teaspoonful Red Chilli Powder; 1/2 Teaspoonful Kasuri Methi (Crushed); 2 Cups Water; 5 Tablespoons Cream; 1 Teaspoonful Ginger Juliennes; 1 Tablespoon Coriander Leaves (Chopped); 2 Units Green Chillies (Slit)

75Min

Medium

Recipe Variants

Also known as Murgh Makhani, Butter Chicken is definitely one of the dishes that has put India on the global food map! Pieces of grilled or tandoori chicken are tossed in a creamy Makhani gravy made with a generous amount of butter (as the name suggests!), giving the dish a lovely smoky flavour. This flavour coupled with the rich and creamy gravy makes this chicken preparation an absolute delight for food lovers all around the world. When you think of Butter Chicken, you might remember your favourite Indian restaurant, but if you get to know the recipe and a few simple tricks, you will realize that it is very easy to make at home.

Ingredients

4 Servings

Onion

2 Teaspoons

Butter

Tomato (Chopped)

0.5 Inch

Ginger (Chopped)

6 Cloves

Garlic

250 gms

Boneless Chicken (Cut Into Cubes)

1 Teaspoon

Coriander Powder

0.5 Teaspoon

Red Chilli Powder

0.5 Teaspoon

Kasuri Methi (Crushed)

2 Cups

Water

5 Tablespoons

Cream

1 Teaspoon

Ginger Juliennes

1 Tablespoon

Coriander Leaves (Chopped)

Green Chillies (Slit)

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Nutrition Value

Energy

232 kcal

Carbohydrates

8.43 g

Protein

13.42 g

Fats

16.53 g

Information per serving

Step 1

20 Min

Prepare ingredients as mentioned in the list. (20 mins) – preparation

Step 2

15 Min

Pressure cook together onions, tomatoes, ginger and garlic with ½ a cup of water. Cool and blend into a smooth paste

Step 3

20 Min

Heat butter in a pan. Add the chicken pieces and fry until golden-brown. Then add coriander powder, red chilli powder and kasuri methi. Sauté for a few minutes

Step 4

15 Min

Add the onion-tomato paste, 1 cup water and salt to the chicken. Bring to a boil and cook for 5 minutes or until the chicken is done. Then, add 3 tbsp. cream. Simmer for 2 minutes

Step 5

5 Min

Garnish your dish with the remaining cream, ginger juliennes, coriander leaves and green chillies.

Step 1 of 5

Prepare ingredients as mentioned in the list. (20 mins) – preparation

Step 2 of 5

Pressure cook together onions, tomatoes, ginger and garlic with ½ a cup of water. Cool and blend into a smooth paste

Step 3 of 5

Heat butter in a pan. Add the chicken pieces and fry until golden-brown. Then add coriander powder, red chilli powder and kasuri methi. Sauté for a few minutes

Step 4 of 5

Add the onion-tomato paste, 1 cup water and salt to the chicken. Bring to a boil and cook for 5 minutes or until the chicken is done. Then, add 3 tbsp. cream. Simmer for 2 minutes