Butter Chicken

Recipe By:
Sanjana
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Butter Chicken
Sanjana | Submit a Photo
  • Total Time 25 min Ico-add
  • Yield 6 Servings
  • Level Medium

This Indian recipe from Punjab is known locally as Murgh Makhani and includes a gravy which is meant to be served with Indian breads (Naan, Tandoori Roti, etc.) or rice. It is often confused with Chicken Tik...
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Ingredients

  • 5 ounces curd
  • 2 ounces almonds, soaked and ground
  • 1 1/2 teaspoons chili powder
  • 1 bay leaf
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 5 green cardamom pods
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 4 medium tomatoes, diced
  • 1 1/4 teaspoons salt
  • 2 1/4 pounds chicken, skinned, boned and cubed
  • 2 1/2 ounces butter
  • 1 tablespoon corn oil
  • 2 medium onions, sliced
  • 2 tablespoons fresh coriander, chopped
  • 3 tablespoons cream
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Directions

  1. 1. In a mixing bowl add the curd, ground almonds, chili powder, bay leaves, cloves, cinnamon, garam masala, cardamom, ginger, garlic, tomatoes and salt; blend together thoroughly.
  2. 2. Place the chicken into a large mixing bowl and pour the curd mixture over it. Set it aside.
  3. 3. Melt together the butter and oil in a medium pan. Add the onions and fry until golden brown. Add the chicken mixture and stir-fry for about 10 minutes.
  4. 4. Put 1 tablespoon chopped coriander and mix. Pour the cream and stir in well. Bring to a boil and remove from the heat.
  5. 5. Garnish with the remaining chopped coriander and serve hot.
 
 
  • Did you know?

    The origins of butter chicken can be traced back to Delhi, during the period of the Mughal Empire. While the dish's general recipe is well known, the flavor can vary according to the individual cook's tastes and availability of ingredients.