Aromatic Butter Chicken is a heavenly chicken recipe; creamy and flavor-packed cuisine from the Indian subcontinent. Butter Chicken is made with chicken, yogurt, and aromatic Indian spices to form curry sauce. Loved by people of all ages, especially youngsters.
You don’t need hours to cook this delicious recipe. It hardly takes an hour to make it. Can be a good choice if you are a working woman. Getting back from work and easily cook this delicious recipe. A great choice for gatherings, parties or candlelight dinner at home.
One of the famous Indian dish available in almost all non-veg restaurants in India. Name of Butter Chicken is enough to open up your hunger. The aroma of this recipe will pull you towards itself even when it is being cooked.
My sweetheart cooks Butter Chicken so well that you will eat your fingers too. HEavenly taste and the aroma. No other word less than Fantabulous would be enough for this. A sure-to-try recipe.
Ingredients of Butter Chicken
Chicken Boneless - 250 gm (Cubes)
Red Chili Powder - 1 Tablespoon
Ginger Garlic Paste - 1 Tablespoon
Lemon Juice - 1 Tablespoon
Cumin Powder - 1 Teaspoon
Edible Food Color - 1/4 Teaspoon
Tandoori Masala - 1 Tablespoon
Salt - To Taste
Tomato Puree - 1.5 Cup
Black Pepper - 1 Teaspoon
Red Chili Powder - 1 Teaspoon
Turmeric - 1/2 Teaspoon
Tomato Ketchup - 2 Tablespoon
Cashew Powder - 2 Tablespoon
Kasuri methi (fenugreek leaves) - 1 Teaspoon
Butter - 2 Tablespoon
Charcoal - 1 Pcs (Small)
Salt - To Taste
Fresh Cream - 1 Cup
Steps for Butter Chicken
Marinate Chicken cubes with ginger garlic paste, red chili powder, lemon juice, jeera powder, edible red color and tandoori masala. Keep it aside for 2-3 hours. You can freeze it in the refrigerator in advance and keep it.
Take a pan heat 1 tablespoon butter and add marinated chicken cubes. Fry for 10 minutes until half done. Take the semi-fried chicken cubes in a plate and Keep it aside.
In the same pan, add 1 tablespoon butter, black pepper powder, and kasuri methi. Saute it. Don’t cook much the kasuri methi should not burn.
Add tomato puree and cook for 5 minutes. Add salt, red chili powder, turmeric, tomato ketchup. Cook until oil starts to float. The water from puree should completely dry otherwise it will make the butter chicken very sour and spoil the taste.
Add cashew powder to the gravy and the semi-fried chicken. Mix it well and 1 cup fresh cream to the mixture. This will make the gravy thick.
Cook for 10 minutes or until oil floats. Heat a charcoal for smoking purpose. Put in a small steel bowl. and pour butter over it. Cover the lid so that the aroma of smoke is filled in the butter chicken. Aromatic Butter chicken is ready to serve. Having it with butter naan will double the taste.
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