Easy Butter Chicken
Easy Butter Chicken Recipe
Discover the authentic flavors of Indian cuisine with our Easy Butter Chicken recipe, a delightful dish ideal for lunch or dinner.
In this step-by-step guide, we'll walk you through the process, ensuring a hassle-free cooking experience.
This Easy Butter chicken is a classic Indian dish that is loved by people all over the world. It is made with tender chicken that is cooked in a rich and creamy tomato sauce flavored with spices.
This easy butter chicken recipe is perfect for a weeknight meal. It is quick and easy to make, and it is sure to become a family favorite.
Easy Butter Chicken -
This classic Indian dish is rich, creamy, and flavorful, and it's surprisingly easy to put together. With just a few simple ingredients and a few minutes of prep time, you can have this delicious dish on the table in no time.
Butter chicken is made with boneless, skinless chicken thighs that are marinated in a yogurt-based mixture of spices. The chicken is then cooked in a creamy tomato sauce until it is tender and falling apart. The final dish is garnished with fresh cilantro and served with rice or naan bread.
This recipe is perfect for a weeknight meal or a special occasion. It's sure to become a new family favorite!
- 2 cup Tomatoes chopped or sliced or pureed
- 1- Onion sliced
- 2 Black Cardamon
- 2-3 tbsp Kashmiri red chilli powder
- 2 - Bay leaf
- 1/2 stick Cinnamon
- 2-3 Black Pepper
- 2-3 Laung
- 1 tbsp Chopped Garlic
- 1 tbsp Grated Ginger
- 3 tbsp Butter
- 1 tbsp Oil
- 2-3 tbsp Fresh Cream
- 1 tsp [optional] Tomato ketchup or Sugar or Honey
- 1/2 - 1 tsp Butter Chicken Masala or Tandoori Masala or Garam masala
- 10 nos Cashews [ as per your liking]
- 0.5 kg Chicken Boneless or Regular
- 2-3 tbsp Ginger Garlic Paste
- 1/2 -1 tsp Salt
- 2 -3 tbsp Kashmiri Red Chilli Powder
- 3-4 tbsp Hung Yogurt
- 1 - dash Lemon Juice
- 1 -2 tbsp Tandoori Masala
- Method for Chicken Marination.
1. Clean and wash the chicken pieces thoroughly.
2. Make slits on the chicken & Marinate the Chicken pieces with Marination Ingredients and keep it aside for at least 1 hr.
3. After 1 hr grill the chicken on a griddle or pan or in a tandoor till done. Grease it with a little oil or butter on both sides while grilling.
Watch the Video below for Step by Step process. - Cooking the Creamy Sauce / Gravy -
1.Take a Pan or Kadai. Add the 3 tbsp Butter and 1 tbsp Oil. Add all the whole Masala and let it crackle.
2. Fry the sliced onions till they are translucent 1-2 mins, add, 1 tbsp of chopped Garlic and 1 tbsp of Grated Ginger. This gives a different taste than ginger garlic paste and fry further till the raw smell goes and till the onions become light pink.
3. Add the 2 cups of chopped tomatoes or sliced, add Cashews 4-10 and cook till oil separates. After about 5-10 mins add 1/2 cup water and cover with a lid and cook till it becomes completely soft.
4. Cool down the Gravy and blend it in a blender to a smooth paste.
5. Make sure that you remove the bay leaf and black cardamon before you blend it into a smooth paste. If needed add little water while blending.
7. Strain the entire paste so that the paste is super smooth.
8. Take a pan. Add Butter. Once heated, add the creamy paste. Cook for 5 mins. Add salt, Kashmiri red chilli powder, Tandoori masala or garam masala , salt to taste and mix well. Mix well. Cover and cook till oil separates about 10 mins. Add the Chicken tikkas or Grilled Chicken pieces. Mix well. Cover with a lid and cook till it releases some more oil.
9. Consistency should be medium thick. If you want add 1/2 cup water. Cook for about 5 mins.
10. Add 2-3 tbsp fresh cream. Mix well.
11. If you want sweet add 1 tbsp of honey or sugar or tomato ketchup at this point.
12. Note - Garnish with Dry Kasuri Methi & serve hot with Roti or Naan.
- Please grill the chicken pieces and then mix them in the creamy gravy.
- If you have boneless chicken then grill them and make them as tikkas.
- Make use of tandoor while grilling or a non stick tawa to get that smoky effect. You can even microwave grill at 180 degree F