Butter Chicken Recipe

Butter Chicken

 

 

Butter Chicken:

Butter Chicken or Chicken Butter A chicken dish made with spicy tomatoes, butter and cream sauce. It originated in the Indian subcontinent.

The dish was created in 1947 by the founder of Moti Mahal Restaurant in Delhi, India. The dish was made by mixing chicken in a tomato gravy rich in butter and cream. In, a recipe for "chicken makhani" (cooked in tandoori chicken, butter and tomato sauce) was published. In 1965, the English word "butter chicken" was first printed. In Australia and New Zealand it is also eaten as a pie pure. DST is prevalent in India and many other countries.
 

Why is it called Butter Chicken?

Prepared in a battery gravy with the addition of cream, the sauce is given a silky smooth rich texture, which can be felt until the last bite is enjoyed. So this dish is called Butter Chicken.

 

INGREDIENTS:

500 grams of chicken without skin and bones

For marinade

• 200 grams of sour yogurt
• 1 lemon juice
• 2 teaspoons cumin powder
• 1-2 teaspoons hot chili powder
• 2 teaspoons paprika
• 1/2 cup onion barista

For the curry:

• 2 tablespoons butter
• 1 large onion choped
• 1 tablespoon garlic paste 
• 1 green chili powder 
• 1 tablespoon ginger paste 
• 1 teaspoon garam masala 
• 2 teaspoons fenugreek powder 
• 3 tablespoons tomato puree 
• 300 ml chicken stock 
• 50 grams of toasted nuts

DIRECTIONS:

1. 1. Mix all the marinade ingredients in a medium bowl. Mix the chicken pieces well with the spices. Let it marinate for 1 hour or overnight.
2. In a large, heavy saucepan, heat the butter. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3. 3. Add the spices to the tomato puree, cook for another 2 minutes until the aroma comes out, then add the stock and marinated chicken. Cook for 15 minutes or until cooked through. Sprinkle toasted nuts at the end of cooking.
4. Serve with rice, naan bread, chutney and paratha.