Butter chicken is my go-to order in most Indian restaurants. I can’t resist this dish’s intense flavor and velvety texture. The list of ingredients may seem long (most are repeats) but it is, surprisingly, a one-pot meal that takes less than 1 hour to make. Also, the name is not misleading, butter will be used liberally throughout the recipe.

 

Ginger Garlic Paste
Place in a blender 10 cloves of garlic, 5 pieces of ginger (roughly the same size as the garlic), 3 tablespoons vegetable oil and a pinch of salt. Blend until smooth. 

 

The Marinade: 
  • 3 tablespoons vegetable oil
  • 1 tablespoon paprika
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon ginger-garlic paste
  • 1 cup yogurt
  • 3 skinless, boneless chicken breasts, cut into bite size pieces
The Fry: 
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
The Sauce: 
  • 1 tablespoon butter
  • 3 bay leafs
  • 2 onions, quartered
  • 3 cardamom pods
  • 7 tomatoes, quartered
  • 1 tablespoon ginger-garlic paste
  • 1/3 cup raw cashew nuts
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • 3 tablespoons fresh cream
  • Fresh cilantro leafs for decoration

 

The How:

The first thing you want to make is the ginger-garlic paste.

Simply place 10 cloves of garlic, 7 pieces of ginger (about the same sizes as the garlic cloves), 3 tablespoons vegetable oil, and a pinch of salt in a blender and blend until smooth.

If the mixture still looks clumpy add another teaspoon of vegetable oil and blend again. If you are planning on making other dishes that require this paste, simply double the recipe and keep in a container in the fridge.

Prepare the marinade by placing the 3 tablespoons of vegetable oil and 1 tablespoon of paprika in a bowl and whisking them together. Add a teaspoon of salt, 1 tablespoon of garlic-ginger paste and the yogurt. Whisk together and add the chicken. Cover and place in the fridge to marinade for a minimum of 30 minutes; more is definitely better in this situation.

Place a large and deep frying pan on high heat; I used a wok that has a cover. Add 2 tablespoons of vegetable oil and one tablespoon of butter. Once the butter quiets down a little, begin to fry the chicken pieces. Fry them in a few batches to assure you are not slowly bowling them in the marinade. They should be golden brown on all sides.

Remove the chicken from the pan and set aside.

Add one tablespoon of butter to the pan along with the bay leafs, cardamom pods and onions.

Fry the onions for 2 minutes and then add the tomatoes, ginger-garlic paste, cashew nuts, chili powder, salt, and turmeric. Cover and cook on medium-high for 15 minutes.

After 15 minutes the tomatoes should have softened and released most of their juices.

Place everything in a blender and blend until silky smooth. Strain the mixture through a sieve and using the back of a spoon or spatula, gently massage the mixture through. This step is not optional as it will remove all the tomato skins as well as the cardamom and bay leafs you just blended.

Pour the sauce back into the pan and place on low heat. Add the sugar, 1 tablespoon of butter, and the cooked chicken. Simmer for 5 minutes. If you find the mixture is a little dry, add 1/2 to 1 cup of water to dilute the mixture a little. My tomatoes were juicy enough that I did not need to do that.

Stir in 2 tablespoons of fresh cream and simmer for another 5 minutes.

To serve drizzle the top with some fresh cream and sprinkle with washed cilantro leafs.

I served the butter chicken with some butter basmati rice, but it is also delicious with some store bought naan bread.

To make the basmati rice simply wash the rice and soak for 20 minutes. For every cup of rice you will use 1 1/4 cups of water. Place 2 tablespoons of butter in a pot and once it has melted drain the rice and drop it into the butter. Stir until the rice is covered for about 2 minutes and then add the water and a generous pinch of salt. Once it boils lower the heat to minimum, cover and allow to cook undisturbed for 20 minutes. I then turned the heat off, placed a tablespoon of  butter (I made 3 cups of rice) on the top, covered again. Once the butter was melted I stirred it in using a fork.

 

Best Butter Chicken Ever!

Best Butter Chicken Ever!

Butter chicken is my go-to order in most Indian restaurants. I can't resist this dish's intense flavor and velvety texture. The list of ingredients may seem long (most are repeats) but it is, surprisingly, a one-pot meal that takes less than 1 hour to make. Also, the name is not misleading, butter will be used liberally throughout the recipe.

Ingredients

  • Ginger-Garlic Paste
  • Place in a blender place 10 cloves of garlic, 7 pieces of ginger (roughly the same size as the garlic), 3 tablespoons vegetable oil and a pinch of salt. Blend until smooth.
  • The Marinade:
  • 3 tablespoons vegetable oil
  • 1 tablespoon paprika
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon ginger-garlic paste
  • 1 cup yogurt
  • 3 skinless, boneless chicken breasts, cut into bite size pieces
  • The Fry:
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • The Sauce:
  • 1 tablespoon butter
  • 3 bay leafs
  • 2 onions, quartered
  • 3 cardamom pods
  • 7 tomatoes, quartered
  • 1 tablespoon ginger-garlic paste
  • 1/3 cup raw cashew nuts
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • 3 tablespoons fresh cream
  • Fresh cilantro leafs for decoration

Instructions

  1. The first thing you want to make is the ginger-garlic paste.
  2. Simply place 10 cloves of garlic, 7 pieces of ginger (about the same sizes as the garlic cloves), 3 tablespoons vegetable oil, and a pinch of salt in a blender and blend until smooth. If the mixture still looks clumpy add another teaspoon of vegetable oil and blend again. If you are planning on making other dishes that require this paste, simply double the recipe and keep in a container in the fridge.
  3. Prepare the marinade by placing the 3 tablespoons of vegetable oil and 1 tablespoon of paprika in a bowl and whisking them together. Add a teaspoon of salt, 1 tablespoon of garlic-ginger paste and the yogurt. Whisk together and add the chicken. Cover and place in the fridge to marinade for a minimum of 30 minutes; more is definitely better in this situation.
  4. Place a large and deep frying pan on high heat; I used a wok that has a cover. Add 2 tablespoons of vegetable oil and one tablespoon of butter. Once the butter quiets down a little, begin to fry the chicken pieces. Fry them in a few batches to assure you are not slowly bowling them in the marinade. They should be golden brown on all sides.
  5. Remove the chicken from the pan and set aside.
  6. Add one tablespoon of butter to the pan along with the bay leafs, cardamom pods and onions.
  7. Fry the onions for 2 minutes and then add the tomatoes, ginger-garlic paste, cashew nuts, chili powder, salt, and turmeric. Cover and cook on medium-high for 15 minutes.
  8. After 15 minutes the tomatoes should have softened and released most of their juices.
  9. Place everything in a blender and blend until silky smooth.
  10. Strain the mixture through a sieve and using the back of a spoon or spatula, gently massage the mixture through. This step is not optional as it will remove all the tomato skins as well as the cardamom and bay leafs you just blended.
  11. Pour the sauce back into the pan and place on low heat. Add the sugar, 1 tablespoon of butter, and the cooked chicken. Simmer for 5 minutes. If you find the mixture is a little dry, add 1/2 to 1 cup of water to dilute the mixture a little. My tomatoes were juicy enough that I did not need to do that.
  12. Stir in 2 tablespoons of fresh cream and simmer for another 5 minutes.
  13. To serve drizzle the top with some fresh cream and sprinkle with washed cilantro leafs.
  14. I served the butter chicken with some butter basmati rice, but it is also delicious with some store bought naan bread.
  15. To make the basmati rice simply wash the rice and soak for 20 minutes. For every cup of rice you will use 1 1/4 cups of water. Place 2 tablespoons of butter in a pot and once it has melted drain the rice and drop it into the butter. Stir until the rice is covered for about 2 minutes and then add the water and a generous pinch of salt. Once it boils lower the heat to minimum, cover and allow to cook undisturbed for 20 minutes. I then turned the heat off, placed a tablespoon of  butter (I made 3 cups of rice) on the top, covered again. Once the butter was melted I stirred it in using a fork.
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This is my go-to order anytime I am at an Indian restaurant. I can’t resist this velvety smooth and intensely flavorful dish. Even though the ingredients list is long (some are just repeats), surprisingly it’s a one-pot meal and takes about an hour to make. The name is also accurate as butter is added in at three different times during the cooking process.

Ginger Garlic Paste
Ginger garlic paste: Place in a blender 10 cloves of garlic, 5 pieces of ginger (roughly the same size as the garlic), 3 tablespoons vegetable oil and a pinch of salt. Blend until smooth. 

 

  • 3 tablespoons vegetable oil
  • 1 tablespoons paprika
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon ginger garlic paste (see box above)
  • 1/2 cup plain yogurt
  • 3 skinless, boneless chicken breasts
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 bay leafs
  • 1 large onion, quartered
  • 2 cardamom pods
  • 6 large tomatoes, roughly chopped, seeds in
  • 1 tablespoon ginger-garlic paste
  • 1/3 cup raw cashew nuts
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 3 tablespoons fresh cream
  • Sprinkling of fresh cilantro leafs

 

The first thing you want to make is the garlic paste. Place the 10 cloves of garlic with 5 pieces of peeled ginger that is about the same size as the garlic in a blender. The ratio is half the amount of ginger to garlic. Add 3 tablespoons of vegetable oil and a pinch of salt. Blend until smooth. If the mix still looks lumpy, add another tablespoon of oil and blend until creamy. If you are going to be cooking more food that requires this paste within a few weeks, double the recipe and keep it in the fridge for later use.

In a bowl place the vegetable oil and first tablespoon of paprika, lemon juice, salt and whisk until combined. Add the ginger-garlic paste, yogurt, and whisk again.

Wash the chicken breasts and pat dry. Cut into bite size pieces and drop into the yogurt marinade. Cover and place in the fridge to marinate for at leas 30 minutes, but more is better in this situation.

Place a large, deep pan on medium-high heat and add 2 table spoons of vegetable oil and one tablespoon of butter. When the butter stops sizzling, start adding the pieces of chicken one at a time. Do not crowd the pan, otherwise they will begin to boil.

Cook the chicken until golden brown on all sides and remove from the pan. Cook in batches if necessary.

Once all the chicken is cooked and removed, add one tablespoon of butter to the pan.

Add the onion, cardamom pods, bay leafs, garlic ginger paste, tomatoes, cashew nuts, chili powder, salt, and turmeric powder. Stir all the ingredients together, cover and let the mixture boil for 20 minutes on medium high.

After 20 minutes of simmering the tomatoes will have released enough water to make a sauce. If you see that the mixture is dry, add some water (about 1 cup).

I served this dish on a bed of basmati rice. This is the perfect time to prepare the rice.

Decant the mixture into a blender and blend until smooth.

Poor the mixture back into the pot through a strainer. Straining the mixture is a must as it removes all the tomato skins, cardamom pods, and bay leafs you just blended.

Using a spatula make sure strain all the goodness into the pan.

Place the pan on medium low heat and add the final installment of butter (1 tablespoon), sugar, and fresh cream. Stir until the cream has devolved. Taste and adjust salt levels if necessary.

Return the chicken back into the pan and bring to a gentle simmer for 10 minutes. This will allow the chicken to finish cooking and tenderize in the sauce.

Serve over rice or with some naan bread.

 

 

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Butter Chicken (Makhan Murg)
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