Butter Chicken

Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in the 1950s. It was invented by Kundan Lal Jaggi and Kundan Lal Gujral, two restaurateurs from Delhi, India. The dish is made with marinated chicken cooked in a rich tomato-butter sauce. It is usually served with naan, roti, and/or basmati rice. Butter chicken is a staple in many Indian restaurants around the world and is a popular choice for Indian food lovers.

Butter Chicken is one of the most popular Indian dishes in the world. It has gained immense popularity due to its rich, creamy, and flavourful taste. The dish is made with chicken cooked in a rich and creamy gravy made with tomato, butter, and a variety of spices. It is usually served with rice or roti and is a favourite of many people around the world. Butter Chicken is especially popular in North India, where it is often cooked in a tandoor oven. It is also popular in Pakistani and Bangladeshi cuisines.

Types of Butter Chicken

1. Classic Butter Chicken
2. Malai Butter Chicken
3. Chicken Tikka Masala
4. Spicy Butter Chicken
5. Coconut Butter Chicken
6. Tandoori Butter Chicken
7. Punjabi Butter Chicken
8. Makhani Butter Chicken
9. Creamy Butter Chicken
10. Chettinad Butter Chicken

Classic butter chicken

Ingredients:

– 2 tablespoons vegetable oil

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 2 teaspoons ground coriander

– 2 teaspoons garam masala

– 1 teaspoon ground cumin

– 1 teaspoon ground turmeric

– 2 tablespoons tomato paste

– 2 cups tomato puree

– 2 cups chicken stock

– 2 tablespoons honey

– 2 tablespoons butter

– 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes

– 1/4 cup chopped fresh cilantro, for garnish

– Salt, to taste

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.

2. Add the coriander, garam masala, cumin, and turmeric and mix to combine. Cook for 1 minute more.

3. Add the tomato paste and cook for 1 minute. Add the tomato puree and chicken stock and mix to combine.

4. Bring the mixture to a simmer and cook for 5 minutes.

5. Add the honey and butter and stir to combine.

6. Add the chicken and cook for 8-10 minutes, or until the chicken is cooked through.

7. Garnish with cilantro and salt, to taste. Serve hot.

Malai Butter Chicken Recipe

Ingredients:

-1 lb boneless, skinless chicken thighs, cut into 1-inch cubes

-1/2 cup full-fat Greek yogurt

-2 tablespoons freshly squeezed lemon juice

-2 tablespoons ghee or clarified butter

-2 tablespoons minced garlic

-1 tablespoon minced ginger

-1 teaspoon ground cumin

-1 teaspoon garam masala

-1/2 teaspoon ground turmeric

-1/2 teaspoon ground coriander

-1/4 teaspoon ground cardamom

-1/4 teaspoon cayenne pepper

-1/4 cup heavy cream

-1/4 cup malai (clotted cream)

-1/4 cup freshly chopped cilantro

-Salt to taste

Instructions:

1. In a large bowl, whisk together the yogurt and lemon juice until smooth.

2. Add the chicken cubes and stir until all the cubes are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

3. Heat the ghee or clarified butter in a large skillet over medium-high heat.

4. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

5. Add the cumin, garam masala, turmeric, coriander, cardamom, and cayenne pepper and cook, stirring constantly, for 1 minute.

6. Add the chicken cubes, stirring to coat them evenly in the spices.

7. Cook, stirring occasionally, until the chicken is cooked through, about 10 minutes.

8. Add the cream and malai and cook, stirring constantly, until the sauce thickens, about 2 minutes.

9. Remove the skillet from the heat and stir in the freshly chopped cilantro.

10. Taste and season with salt, if desired.

11. Serve hot with naan or rice. Enjoy!

Spicy Butter Chicken Recipe

Ingredients:

– 4 boneless, skinless chicken breasts, cut into 1-inch cubes

– 1/4 cup all-purpose flour

– 2 tablespoons vegetable oil

– 2 tablespoons butter

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tablespoon freshly grated ginger

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1 teaspoon garam masala

– 1 teaspoon chili powder

– 1/2 teaspoon turmeric

– 1/2 teaspoon cayenne pepper

– 1 (14.5 ounce) can diced tomatoes

– 1 (6 ounce) can tomato paste

– 1 cup heavy cream

– 1/4 cup chopped fresh cilantro leaves

Instructions:

1. Place the chicken cubes in a bowl and sprinkle with the flour. Stir to coat the chicken.

2. Heat the oil and butter in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.

3. Add the onion, garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, and cayenne pepper and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

4. Add the diced tomatoes, tomato paste, and cream. Bring to a simmer, reduce the heat to low, and simmer for 10 minutes.

5. Stir in the cilantro and cook for 5 more minutes. Serve over hot cooked basmati rice. Enjoy!

Coconut Butter Chicken recipe

Ingredients:

-2 tablespoons coconut butter

-1 teaspoon garlic powder

-2 tablespoons olive oil

-1/2 teaspoon ground ginger

-1/2 teaspoon ground cumin

-1/2 teaspoon paprika

-1/2 teaspoon sea salt

-1/4 teaspoon black pepper

-2 pounds boneless, skinless chicken thighs

-1/4 cup freshly squeezed lime juice

-1/4 cup chopped fresh cilantro

Instructions:

2. In a small bowl, combine the coconut butter, garlic powder, olive oil, ginger, cumin, paprika, sea salt, and black pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over the chicken. Turn the chicken to coat in the marinade. Place in the refrigerator and let marinate for at least 30 minutes.

3. Preheat oven to 375 degrees F.

4. Place the chicken in the oven and bake for 30 minutes.

5. Remove the chicken from the oven and pour the lime juice over the chicken. Sprinkle with cilantro.

6. Serve warm. Enjoy!

Tandoori butter chicken recipe

Ingredients

• 500g boneless chicken, cut into cubes

• 2 tablespoons yoghurt

• 2 tablespoons ginger-garlic paste

• 2 tablespoons lemon juice

• 1 teaspoon red chilli powder

• 1 teaspoon garam masala

• 1 teaspoon tandoori masala

• 1/2 teaspoon turmeric powder

• 2 tablespoons butter

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 green chillies, chopped

• 1 tomato, chopped

• 2 tablespoons cream

• 1 tablespoon fresh coriander, chopped

• Salt to taste

Instructions

1. In a large bowl, mix together the chicken cubes, yoghurt, ginger-garlic paste, lemon juice, red chilli powder, garam masala, tandoori masala, and turmeric powder. Mix until all the ingredients are well combined. Cover and refrigerate for at least 2 hours.

2. Heat the butter and oil in a large saucepan over medium heat. Add the onion and green chillies and cook until the onion is soft and golden-brown.

3. Add the marinated chicken cubes and cook for 5-7 minutes, stirring frequently.

4. Add the chopped tomato and cook for a further 5-7 minutes.

5. Add the cream and stir to combine. Simmer for 5 minutes.

6. Add the chopped coriander and season with salt.

7. Serve hot with naan or steamed rice.

 

Other types continued in next post.