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Indulge in the rich flavours of homemade Butter Chicken with this step-by-step recipe. From crafting a flavorful tomato-based gravy to marinating and baking succulent chicken pieces, this dish promises a delightful culinary experience. Follow this detailed guide for a taste of authentic Indian cuisine in the comfort of your home.
Portions serving: 5-6 pax
Preparation time: 20 min
Cooking time: 90 mins
Calories: 467 cal per portion
Ingredients:
Tomatoes 6 pcs
Onion 1 pc
Coriander stem 9-10 pcs
Green chilli 2-3 pcs
Kashmiri dry chilli 4-5 pcs
Garlic 7-8 pcs
Ginger 1 inch
Bayleaf 2 pc
Javitri 1 pc
Black cardamom 1 pc
Cinnamon 1 inch
Green cardamom 5-6 pcs
Cloves 4-5 pcs
Cashew nut 6-7 pcs
Water as required
Chicken 1 kg
Salt 1 tsp
Red chilli powder 1 tbsp
Lemon juice 1 pc
Ginger & garlic paste 2 tbsp
Mustard oil 3 tbsp
Kashmiri chilli powder 1 tsp
Turmeric powder ½ tsp
Jeera powder 1 tsp
Garam masala ½ tsp
Kasoori methi 1 tbsp
Coriander powder ½ tbsp
Black salt ½ tdp
Hung curd 1 cup
Oil 1 tbsp
Ginger & garlic paste 1 tbsp
Kashmiri chilli powder 1 tsp
Salt 1 tsp
Butter 2 bsf
Fresh cream 2 tbsp
Kasoorui methi ½ tbsp
Coriander chopped 1 tbsp
Coal 1 pc
Honey 1 tsp
Ghee 1 tsp
Method:
Making the Makhani Gravy:
In a heated pan, combine roughly chopped tomatoes, onion slices, coriander stem, green chilli, dry Kashmiri chilli, ginger, garlic, cashew nuts, and water.
Add whole spices like bay leaf, javitri, black cardamom, green cardamom, cloves, cinnamon; boil for 10-15 mins until tomatoes are mushy.
Cool the mixture, remove whole spices, and grind to a smooth paste.
Strain if needed for a silky texture. Set aside.
Marinating and Baking the Chicken:
Clean chicken pieces and marinate with ginger & garlic paste, salt, red chilli powder, and lemon juice; set aside for 20-25 mins.
In a bowl, mix Kashmiri chilli powder, turmeric powder, warm mustard oil, jeera powder, garam masala, kasoori methi, coriander powder, black salt, and hung curd.
Add the marinated chicken and let it marinate for 15-20 mins.
Preheat the oven to 200°C, place the marinated chicken on a baking tray lined with butter paper, and bake for 18-20 mins until fully cooked.
Preparing the Butter Chicken:
Heat oil in a pan, sauté ginger & garlic paste, and Kashmiri chilli powder.
Add the prepared makhani gravy, cook, and introduce salt, butter, and cream. Cook for an additional 8-10 mins.
Add the roasted chicken to the gravy and simmer.
Lately add kasoori methi, coriander chopped and mix it.
Turn off the flame, place a bowl on the gravy, add lit charcoal, and pour ghee on it. Quickly cover with a lid and set aside for a minute.
Uncover, and your homemade Butter Chicken is ready to serve, boasting a perfect blend of aromatic spices and tender chicken pieces.
Enjoy the flavoursome journey of creating this classic dish at home, impressing your family and friends with your culinary prowess!
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Intro: 0:00
Gravy Preparation: 0:28
Chicken Marination: 2:14
Gravy Cooking : 6:28
Daddy Tip: 9:41
Plating: 10:45
Tasting: 12:01
Outro : 12:22
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