The history of Butter chicken is not so old as it is just 70-80 years old recipe, but now it is one of the most searched recipes in the world. This recipe began with tandoori chicken as in the past there used to be a lot of leftover tandoori chicken, as the leftover chicken can not be roasted again as it dries by roasting again, so the cooks stated mixing leftover tandoori chicken with tomato gravy and later on started adding cream, ghee, and even butter for the richness. This chicken containing butter was later called as Butter Chicken.
Prepration time 15 min
Cooking time 30 min
For Chicken Tikka (Tandoori Chicken)
- Chicken breasts or boneless pieces- 500gm
- Cooking oil- 3-4 tbsp
- Ginger garlic paste- 1 tbsp
- Kashmiri chili powder-1 tsp
- Turmeric powder- 1/2 tsp
- Black pepper powder- 1/2 tsp
- Coriander powder- 1 tsp
- Garam masala( whole spices powder)- 1 tsp
- Cumin powder- 1tsp
- Curd ( plain yogurt)- 4 tbsp
- Salt to taste
- Lemon juice- 1 tsp or juice of a half lemon
- Cooking oil/olive oil- 2 tsp
- Charcoal- 1 piece
Tips for restaurant like butter chicken:
- For marination use Kashmiri red chili only for a restaurant like color.
- If you like tandoori (smoky) flavor use charcoal.
- Prefer boneless chicken to make this recipe more delicious.
For Butter Chicken Gravy
- Tomato – 4 medium sizes, roughly chopped
- onion- 2-3 medium size, sliced
- Garlic- 3, 4 cloves
- Ginger- 1 inch
- Ginger finely chopped- 1 tsp
- Red chilli whole/ powder- 2 small/ half tbsp
- Cloves- 4
- Green cardamom- 2
- Bay leaf- 2
- Black pepper whole- 5-6
- Black cardamom- 1
- Cinamon stick- 1 inch
- Butter- 50 gm or 6 tbsp
- Salt to taste
- Water 2 cups
- Cashew nuts- 10-12
- Suger/Honey- 1/2 tsp/half tsp
- Fresh cream- 2 tbsp
- Dried fenugreek leaves- 1 tbsp
Let’s Start Butter chicken recipe-
For Chicken Tikka
If you have roasted or tandoori chicken already then you can directly use it in the gravy of butter chicken or we can prepare chicken tikka from scratch.
Take 500 gm of boneless chicken cubes or if you have chicken breasts cut them into small pieces as I did.
For tandoori or roasted chicken tikka pat dry the chicken. Add salt, coriander powder, turmeric powder, cumin powder, Kashmiri red chilli powder, ginger-garlic paste, lemon juice, oil, curd and mix it well.
For smoky or tandoori flavor in chicken tikka, burn charcoal on a gas flame. Place burnt charcoal on a foil and put it in the bowel of chicken marination. Cover it and leave it for 30 minutes.
Trust me this step will give your recipe a smoky or tandoori flavor exactly like restaurant.
For this charcoal click below ( Trust me once you buy this charcoal you can use it to give smoky/tandoori flavor to your recipe. It can be used in recipes like paneer tikka, tandoori chicken, etc.)VIEW ON AMAZON
Heat a pan on a high heat add cooking oil in pan and grill the chicken tikka till it is done or cooked completely on medium to high flame.
For butter chicken gravy:-
Take a deep vessel or kadhai add 2 cups of water into it. Place this vessel or kadhai on a gas flame, add sliced onions, chopped tomatoes, garlic cloves, chopped ginger, cinnamon stick, bay leaves, black cardamom, green cardamom, cloves, black peppercorns, whole red chilli, cashews, butter (20 gm), and salt in the vessel. Bring this mix to a boil, cover it, and cook for 20 minutes on medium to low flame.
Let it cool down completely. Few people grind this mixture directly, but I prefer to remove all whole spices from this mixture as it gives a mild and balanced flavor to the gravy. Now add it to the blender and make a fine paste.
Strain this mixture to get a silky smooth restaurant like gravy and keep aside.
For this sieve/strainer click below:-VIEW ON AMAZON
In a seperate pan melt butter (30 gms) and saute finely chopped ginger for one minute.
Add the paste or prepared gravy in the pan and some water to get the right consistency and cook for 2-4 minutes.
Add salt to taste and sugar/honey, prepared tandoori or roasted chicken tikka into it. Add fresh cream and cook for another 3-4 minutes. Add dried fenugreek leaves and cook for 2 more minutes.
For this deep vessel/kadhai ( I am using this for past four years) click below:-VIEW ON AMAZON
Transfer the butter chicken in a serving bowel. Garnish with some fresh cream.
For this serving bowel click below:-VIEW ON AMAZON
Suggestions for Serving Butter Chicken:-
Enjoy this home made restaurant like Butter Chicken with phulka/naan/rice !!!