I have really high standards when it comes to my favourites. And Butter Chicken tops the list. So it annoys me when butter chicken is too sweet or too oily or just doesn’t have a punch of flavour that makes you want to dive into the sauce. For a lot of people, making butter chicken at home might translate into long hours spent in the kitchen. That’s not true at all. This recipe takes a little under an hour from start to finish, and we are not using a ton of butter or cream to give it that luxurious, creamy taste either. How? I’m going to show you.I recommend using either skinless bone-in chicken or boneless, skinless chicken thighs for this recipe. The chicken is first marinated, then pan fried and then cooked in the gravy to get maximum flavour. And boneless chicken breasts will not retain their juiciness through this process. I love using boneless, skinless chicken thighs because you can cut the meat into bite sized pieces and they stay juicy right to the end. A quick yogurt marination for this butter chicken ensures that the flavour seeps in, and adds to the juiciness. You don’t need a long marination here, just 15-20 minutes is enough.

Butter Chicken Recipe
by TNNUpdated : May 4, 2020, 15:05 IST
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Butter Chicken
Total Time45mPrep Time15 mCalories786
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Chicken is delectable white meat and is one of the most common types of poultry in the world. Chicken meat is most preferred throughout different cuisines around the world. It provides essential vitamins mainly from the B complex including Niacin or vitamin B3, which is essential for the metabolism of fats in the body. It is lean meat with rich nutritional value, it is a great supply of protein which is important for sustaining our muscles. Chicken meat is largely used across most continents and is used to make a variety of dishes. One such dish is Butter Chicken or Murgh Makhani, which has become an inseparable part of Indian cuisine. It is one of the popular chicken curries that you can easily find around the world. Its popularity can also be understood by the fact that today several variations of this dish have come into existence. This is a mouth-watering delicacy that has a long history. Originating in Delhi, this is by far one of the most popular chicken dishes eaten in restaurants and is the first dish that comes to your mind when eating out. With a little sweet and mildly spicy flavour, this non-vegetarian recipe was traditionally made with leftover tandoori chicken which was marinated with yoghurt and a melange of spices and then cooked in a gravy of tomatoes and, cream and loads of butter. It is one of those dishes which were discovered by accident, however, it has remained at the top of its game since all these years. Now, you might be wondering what it takes to make this unique variety of chicken? You will be surprised to know that Butter Chicken is prepared using all the authentic Indian spices such as coriander seeds, cumin seeds, ginger-garlic paste, and last but not the least garam masala, which has become an epitome of Punjabi cuisine. The spices that go into this famous dish may vary from place to place, and which might result into more dense flavours. First, the chicken is cooked in tandoor using these spices and afterwards, it is simmered in a creamy and buttery tomato gravy, which provides this dish with a very distinctive flavour. If you are not getting the true flavour of Butter Chicken, this might be because of the buttery-tomato sauce or gravy in which you are cooking the tandoori chicken. The trick to preparing a mouth-watering gravy is to saute to cook the tomato paste for 15-20 minutes, before adding tandoori chicken to it. This mouth-watering delicacy goes well with naan or kulcha, and you can also pair it with basmati rice as well. You can enjoy this lip-smacking chicken recipe on occasions such as kitty party, potluck, and even buffet. So, don’t wait any longer and try this delicious delight at home and enjoy with your loved ones!
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Ingredients of Butter Chicken

8 Servings
1 kilograms chicken
2 tablespoon refined oil
1 teaspoon red chilli powder
1 1/2 cup tomato puree
2 teaspoon coriander seeds
2 crushed cinnamon
5 green chilli
4 clove
500 gm butter
4 red chilli
1 teaspoon coriander powder
1 1/2 teaspoon kasoori methi powder
2 bay leaf
2 teaspoon salt
2 medium onion
4 handful crushed dried fenugreek leaves
For Marination
2 teaspoon onion paste
1 teaspoon garlic paste
1/2 cup yoghurt (curd)
3 green cardamom
1 teaspoon ginger paste
1 teaspoon mace powder
2 black cardamom
1/2 teaspoon sugar
For Garnishing
3 tablespoon fresh cream
1 handful coriander leaves

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