Butter Chicken

Butter Chicken is an all-time favourite dish across the Indian subcontinent. Typically served as a side dish to naan, rotis or pulaos, this dish can be seen in every Indian restaurant across United States, Middle East, UK and other western countries.

A staple of Punjabi cuisine, tender chicken pieces are cooked in a rich tomato & cream based gravy.

Also known as Murgh Makhani, there are numerous variations to this classic Indian chicken dish. Whatever the variation is, enjoy this exotic dish at the comfort of your own home for the most delicious lunch or dinner.

5 from 2 votes

Butter Chicken

A classic and popular restaurant dish that goes well with naan and rice dishes.

Prep Time20 minutes mins

Cook Time20 minutes mins

Marinade Time3 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: popular, restaurant

Ingredients

• 200 g Boneless Chicken cut into small pieces
• 1 1/2 tsp Lemon Juice
• as per taste Salt
• 1/2 tsp Red Chilli Powder
• 2 tsp Butter
• Wooden Skewers soaked in water

For the Sauce:

• 5 to 6 Tomatoes chopped
• 1/4 tsp Fenugreek Leaves Powder
• 2 Green Cardamom
• 1/4 tsp Mace Powder
• 1/2 tsp Red Chilli Powder
• 2 to 3 Garlic Cloves minced
• 1/4 inch Ginger finely chopped
• as per taste Salt
• 1 tsp Honey
• 2 tbsp Thick Cream
• 2 + 2 tsp Butter

For the Marinade:

• 1/4 cup Yogurt
• 2 tsp Ginger Garlic Paste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Garam Masala Powder
• as required Oil
• as per taste Salt

Instructions

• Using a fork, gently prick the chicken pieces all over.
• Transfer to a large bowl.
• Add lemon juice, salt and red chilli powder.
• Mix well until the chicken pieces are coated with the spices.
• Cover the bowl with cling film and keep it in the fridge for 20 to 40 minutes.
• To make the marinade, combine all the marinade ingredients in a bowl and mix well.
• Remove the chicken from the fridge and pour the marinade all over.
• Mix well until it is evenly coated.
• Cover again with cling film and keep it in the fridge for 3 hours.
• Preheat an oven to 200C/400F.
• Thread the marinated chicken pieces onto the wooden skewers.
• Place them on a baking tray lined with baking sheet and cook for 10 minutes.
• Baste them with butter and cook for another 2 minutes.
• Remove the chicken pieces and keep aside.
• Heat a nonstick pan over medium flame.
• Add butter.
• When it melts, add mace powder and green cardamoms.
• Mix the red chilli powder with little water and add to the pan.
• Add the ginger, garlic, tomatoes and mix well.
• Cook for 15 to 20 minutes or until the tomatoes become pulpy.
• Remove and strain this mixture.
• Blend this mixture until smooth and transfer to the pan.
• Reduce the flame to low.
• Add 1 tsp butter and cook for 10 to 15 minutes.
• Add the fenugreek leaf powder and stir well.
• After 3 minutes, add honey, cream and salt.
• Mix well and cook for another 3 minutes.
• Now add the chicken pieces and cook for 2 to 4 minutes.
• Switch off the flame.
• Serve hot with naan.

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