Butter Chicken recipe, indian recipe, chicken gravy recipe

Butter Chicken (Kerala, Indian Recipe)

 

Butter Chicken recipe, indian recipe, chicken gravy recipe

Butter Chicken

I always feel most of my non-veg gravy recipes are with coconut milk. So I decided to make a chicken side dish without it and that’s how butter chicken came to my mind. I attempted a couple of times and finally got a good one. Make it for your special occasions.


 

Butter Chicken Recipe

Ingredients:

  • Chicken – 500g cut into small pieces (Boneless preferred)
  • Butter – 3 tbsp
  • Cardamom – 4
  • Cloves – 3
  • Cinnamon – 1” stick
  • Peppercorns – 4-5
  • Onion – 1 big (minced)
  • Kasuri methi – 1 tsp
  • Ginger  garlic paste – 3 tsp
  •  Tomato – 2 (pureed)
  • Kashmiri Chilli powder  – 1 tsp
  • Garam Masala – ½ tsp
  • Turmeric powder – ¼  tsp
  • Water – ¾ cup
  • Fresh Cream – 1 cup
  • Salt

 

To Marinate

  • Yogurt – ½  cup
  • Chilli Powder – 1 tsp
  • Ginger garlic paste – 2 tsp
  • Garam Masala – ½ tsp
  • Salt

 

Method:

Butter Chicken

  • Mix all the ingredients to marinate. Add chicken pieces into it and keep it in the fridge for 2 hr
  • Heat  butter in a pan and add cardamom, cloves, cinnamon, pepper corns and saute for 2 mins.

 

Butter Chicken1

  • Add minced onions and cook till it becomes golden brown in color.
  • Add ginger garlic paste and cook for 2-3 min

 

Butter Chicken2

  • Add kasuri methi and tomato puree and cook for 3-4 min
  • Add chilli powder, turmeric and garam masala, salt and cook for 2 min

 

Butter Chicken3

  • Add marinated chicken pieces and mix well.
  • Add water and cook with the pan covered in medium flame till chicken becomes soft and is cooked well
  • Add fresh cream and cook in low flame for 4-5 min
  • Add the remaining butter on the top of the curry. Serve hot.

 

 

Butter Chicken
Author: Vimmy
Serves: 2-3
Ingredients
  • Chicken – 500g cut into small pieces (Boneless preferred)
  • Butter – 3 tbsp
  • Cardamom – 4
  • Cloves – 3
  • Cinnamon – 1” stick
  • Peppercorns – 4-5
  • Onion – 1 big (minced)
  • Kasuri methi – 1 tsp
  • Ginger garlic paste – 3 tsp
  • Tomato – 2 (pureed)
  • Kashmiri Chilli powder – 1 tsp
  • Garam Masala – ½ tsp
  • Turmeric powder – ¼ tsp
  • Water – ¾ cup
  • Fresh Cream – 1 cup
  • Salt
  • To Marinate
  • Yogurt – ½ cup
  • Chilli Powder – 1 tsp
  • Ginger garlic paste – 2 tsp
  • Garam Masala – ½ tsp
  • Salt
Instructions
  1. Mix all the ingredients to marinate. Add chicken pieces into it and keep it in the fridge for 2 hr
  2. Heat butter in a pan and add cardamom, cloves, cinnamon, pepper corns and saute for 2 mins.
  3. Add minced onions and cook till it becomes golden brown in color.
  4. Add ginger garlic paste and cook for 2-3 min
  5. Add kasuri methi and tomato puree and cook for 3-4 min
  6. Add chilli powder, turmeric and garam masal and cook for 2 min
  7. Add marinated chicken pieces and mix well.
  8. Add water and cook with the pan covered in medium flame till chicken becomes soft and is cooked well
  9. Add fresh cream and cook in low flame for 4-5 min
  10. Add the remaining butter on the top of the curry. Serve hot.

 

 

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8 thoughts on “Butter Chicken (Kerala, Indian Recipe)

    • Dear Anju,

      Its true, if we use cashew nuts soaked and grinded or fresh cream we get the same taste. I am little lazy in the grinding part, so i go for the cream. Happy to know that your family liked it. Happy Cooking!!!!

      Cheers
      Vimmy

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