Butter chicken is a dish that is very popular all over the
world, especially in India and Pakistan. It is so popular that it is found in
every restaurant. Everyone loves its creamy texture. To enjoy this recipe, it
is eaten with paratha naan or roti. This is a great recipe and very easy to
make at home.
After making it, its
fragrance will draw all the members of your household to the dining table. It
will be difficult for you to quit once you try it. The ingredients included in
this dish will be easily found in any market. This recipe originated in
Pakistan in 1948.
This recipe is similar to British spice. Restaurants use a
lot of fat to increase their gravy. Too much fat is not good for your health,
so useless fat whenever you make it. Our low-fat formula will give you comfort
and satisfaction.
I have made this
recipe many times before I present it to you. Everyone loves tasty food. This
recipe is perfect in terms of taste and health. The most important thing is to
combine its components. Once you combine the ingredients, you will find it very
easy to make this recipe.
Once you try this
recipe, you won't forget it, it will force you to recreate it. This recipe is
made from butter tomato and spice gravy. When it was first made in a restaurant
in Pakistan. they did not know that this dish would be the best selling dish in
all the dishes of their restaurant.
THE SPECIES OF BUTTER CHICKEN
Kashmiri Lal Mirch:
The color of the recipe is closely related to Kashmiri red
pepper. Kashmiri red pepper is found in Kashmir. If you do not find the
original Kashmiri red pepper then there are many more varieties. You can use
any of the Kashmiri red pepper. You can also use food coloring to change the
color of this recipe.
Ginger Garlic Paste:
I usually use fresh ginger and garlic paste. You may also
want to use a powder that will be available at the store.
Kasuri methi:
Kasuri fenugreek is widely used in our country. Kasuri
fenugreek is made by grinding dried leaves of fenugreek. One pinch is added to
this dish in equal quantity. It balances the taste.
DIFFERENCE BETWEEN BUTTER CHICKEN AND CHICKEN TIKKA MASALA
Some people can't tell the difference between Butter Chicken
and Chicken Tikka Masala. They both look alike and have very similar tastes but
the method of making them is different. But let me tell you a basic difference
between these two recipes: Butter Chicken is a Pakistani dish and Tikka Masala
is a British dish.
Another difference is
that the taste of this recipe is slightly sweeter than that of chicken and
spices.
What to serve with butter chicken?
·
No-fry quick papadums:
Preheat the microwave oven. Place the papadum on the grill
and cook for 30 seconds to 1 minute. After ripening, the papadums bloom and
become soft. Don't worry, after cooling, they will become crispy.
·
Proper naan:
You can eat this dish with bread. Wherever these dishes are
made, it is preferred to eat them with bread. You can also make bread at home
if you want to save time and take it from the market.
·
Shortcut “naan”:
Shortcut bread is a flatbread without yeast. It is similar
to real bread. You can also enjoy this recipe.
·
Tomato salad:
You can also use tomato salad with this recipe. Tomato salad
will make you feel refreshed.
·
Cucumber salad with lemon yogurt dressing:
The use of cucumber, tomato, lemon, and mint salad will also
give you a feeling of coolness and freshness. It is perfect for this recipe.
·
Cabbage and carrot salad with coconut:
Thorn-style cabbage, coconut, and carrot salads are also
offered with this recipe, you can also use it if you wish.
60-minute butter chicken
·
Prep time: 30 mins
·
Cook time: 30 mins
·
Total time: 60 mins
·
Servings: 4 servings
INGREDIENTS
For the chicken marinade:
·
800g boneless and skinless chicken thigs or
breasts cut into bite-sized pieces
·
½ cup plain yogurt
·
1 ½ tablespoon minced garlic
·
1 tablespoon minced ginger (or finely grated)
·
2 teaspoon garam masala
·
1 teaspoon turmeric
·
1 teaspoon ground cumin
·
1 teaspoon red chili powder
·
1 teaspoon of salt
For the sauce:
·
2 tablespoon olive oil
·
2 tablespoon ghee (or 1 tbsp butter + 1 tbsp
oil)
·
1 large onion, sliced or chopped
·
1 ½ tablespoon garlic, minced
·
1 tablespoon ginger minced or finely grated
·
1 ½ teaspoon ground cumin
·
1 ½ teaspoons garam masala
·
1 teaspoon ground coriander
·
400g crushed tomatoes
·
1 teaspoon red chili powder (adjust to your
taste preference)
·
1 ¼ teaspoon salt (or to taste)
·
1 cup of heavy or thickened cream (or evaporated
milk to save calories)
·
1 tablespoon sugar
·
½ teaspoon Kasuri methi (or dried fenugreek
leaves)
METHOD
Step 1:
Mix all the ingredients of marinade in a bowl and then
marinate the chicken in it by hand. After marinade, it can be kept for two to
three hours or overnight. The more time you spend marinating, the more delicious
and soft your recipe will become.
Step 2:
Place the pan or pan on the stove and put the oil in it and
heat it on low heat. When the oil gets hot, put four to five pieces of chicken
in it. Remember not to put more than four or five pieces. Fry the pieces well
on all sides until they change color. Once fried, take them off and set them aside.
Step 3:
Remove the pieces from the pan and heat the ghee or butter
in the same pan. Once heated, add onion and fry till the color changes.
Step 4:
After the frying onion, add garlic and ginger paste and fry
for a while, then add ground coriander, cumin, and hot spices and fry. Cook but
be careful not to burn Stir with a spoon. Now add tomato paste and salt and
cook for 12 to 15 minutes till the sauce thickens. Cook until the sauce changes
color.
Step 5:
Turn off the stove, remove the pan from the stove, and blend
the mixture into a blender. Blend the mixture well and smooth it out. If you
feel the need, add two to three tablespoons of water.
Step 6:
Now put your pan on the stove again and put the blended
sauce in it. After adding the sauce, add sugar cream and Kasuri methi in it and
mix. After mixing the mixture, add the chicken back to the pan and cook for 10
to 15 minutes. When the bubbles start to come out of the gravy, understand that
your chicken is ready.
Step 7:
If you like, you can garnish with chopped red chili butter
and boiled rice. Serve with roti paratha or bread and enjoy.
RECIPE NOTES
1.
Garam masala.
Spice is made by mixing different dry ingredients which are
hot spices. It is easily found in every market today.
2.
Pure chili powder.
Chili powder purchased from the market is a blended chili.
American chili powder is also blended with other ingredients. Use the original
pure red pepper in this recipe.
3.
Ghee.
The same dishes use ghee in particular. This dish is cooked
in ghee but you can replace it with butter or any other oil. Ghee has low-fat
content.
4.
Tomato passata.
These are canned tomatoes, mostly mixed with pasta sauce and
found in every market. If you have a hard time finding a tomato paste, you can
use fresh tomatoes in a blender and blend them. It is also called tomato paste.
5.
For a lighter version.
To lighten this recipe, use a light cream or light milk.
6.
No fry quick papadums.
Take un-fried papadum from the market and bake it in the
oven and use it with this dish. Their crispiness will double the taste of your
dish.
NUTRITION
·
Calories: 580kcal
·
Carbohydrates: 17g
·
Protein: 36g
·
Fat: 41g
·
Saturated Fat: 19g
·
Cholesterol: 250mg
·
Sodium: 1601mg
·
Potassium: 973mg
·
Fiber: 3g
·
Sugar: 8g
·
Vitamin A: 1895IU
·
Vitamin C: 19.5mg
·
Calcium: 171mg
·
Iron: 4.1mg
Description
This is a recipe in which chicken is made with butter and
special spices. It is called butter chicken because of the butter. This recipe
is the pride of every restaurant.
What is butter chicken sauce made of?
The ingredients that make up this sauce are top-notch. milk,
fenugreek leaf, paprika extract, salt, garlic, ginger, onion, spices, tomato
paste, sugar, vegetable oil, butter, cream, and water
What does butter chicken taste like?
The use of butter in this recipe makes the taste a little
sweeter. It helps to reduce the spices.
What is so special about butter chicken?
Originating in Pakistan in 1948, this dish is similar to
British spice and the taste is almost the same. Due to the use of cream, the
sauce of this dish adopts a silky smooth texture.
Can I use milk instead of cream in butter chicken?
Yes, you can. Mixing
milk and butter makes a heavy cream that you can use in any recipe.
What do you eat butter chicken with?
You can eat it with bread boiled rice and vegetables. It is
a great dish for dinner.
Is butter chicken good for health?
This recipe contains fiber, carbohydrates, and calories that
give you energy. Fiber improves your gut and improves the digestive system.