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Butter Chicken Recipes are the most well known Recipes in today's world.When it comes to preparing chicken and Butter Chicken, there are tons of recipes aimed at providing you with the best and tasty chicken meal. One of such recipes is the Butter chicken Recipes.


Butter Chicken Recipes preparation began in the 20th century. It was reportedly first prepared in Delhi, India. The Indians wanted to look for a way they could make use of leftover tandoori chicken so that they could soften the leftover dried chicken pieces with tomatoes, cream and butter. It is important to note that the Indian butter chicken is quite different from the popular UK chicken tikka masala which is commonly found in London and its metropolis. The Indian butter chicken was usually creamier while the UK chicken tikka masala is known for its spicier taste.

The Indian Butter chicken Recipes can be prepared within 30 minutes, and this is one of the benefits associated with its preparation. So, why don’t you spend your time preparing this tasty and nice butter chicken instead of wasting your time trying to purchase a takeout.

Do You Want To Know Butter Chicken Recipes

Ingredients For Butter Chicken Recipes:

The ingredients needed for the preparation of the Indian Butter Chicken Recipes is quite easy to purchase and highly affordable. The Ingredients include; Ingredient for preparing the Marinade (Marinade is usually prepared with several herbs, oils, and several spices with the aim of adding flavour to the food).

  • ½ cup whole-milk Greek yoghurt
  • Four garlic cloves, grated
  • One tablespoon fenugreek leaves (optional)
  • One tablespoon finely grated ginger
  • Two teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs
  • Ingredients needed to prepare the Sauce and Assembly
  • ½ cup (1 stick) cultured or unsalted butter, divided
  • One 3-inch cinnamon stick
  • Five green cardamom pods
  • One whole clove
  • Two teaspoons fenugreek seeds (optional)
  • ½ teaspoon ground turmeric
  • Two 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • Chopped cilantro, steamed basmati rice, and naan (for serving)
  • Two medium onions, sliced
  • Two serrano chilis split lengthwise
  • Kosher salt
  • Four garlic cloves, grated
  • One tablespoon finely grated ginger
  • One tablespoon fenugreek leaves (optional)
  • One tablespoon garam masala
  • One teaspoon paprika

When it comes to preparing a tasty and nice Indian Butter Chicken, apart from purchasing the correct measure of ingredients, one aspect lots of people tend to fail at is the issue of preparing the meal. While preparing an Indian Butter Chicken might be quite easy, it is essential that you follow the right procedures.


Preparation Time: 10- 15 minutes approximately
Cooking Time: 20 minutes roughly

When it comes to preparing the Marinade to prepare a mixture which should consist of whisked yoghurt, garlic and fenugreek leaves. For individuals who want to make use of ginger and salt, do mix the salt and the ginger with the whisked items in a deep bowl. After mixing the combined ingredients, add your chicken pieces and toss to coat. Always make sure you cover properly and chill the combinations from a minimum of 1 hour to 3 hours.

For the preparation of the Sauce and Assembly:

  • Melt 2-4 Tablespoon of butter in a large wide pot or make use of Dutch oven over medium heat.
  • Cook the cinnamon, cardamom pods, clove, and fenugreek seeds and stir in a pattern for about 1-2 minutes until it turns slightly darker.
  • Add onion and chilis. Always remember to season the ingredient with salt. Cook at medium heat for 8-10 minutes while occasionally stirring, until the onion turns golden in colour.
  • Add bits of garlic and ginger and cook for 2-3 minutes until very fragrant and ginger starts to turn golden and sticks to the bottom of the pot.
  • Add fenugreek leaves (optional), garam masala, paprika, and turmeric while stirring, until it turns fragrant. Note: Cook for about 1 minute.
  • Add your tomatoes and scatter it using a spoon. It is advisable to cook for about 1 minute until it turns brick red, and most of the liquid is evaporated. After cooking for nearly a minute, use a potato masher or large spoon and smash tomatoes. Continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes. After cooking, do away with the cinnamon sticks.
  • Move the mixture to a blender and purée until it turns smooth. Cut the remaining 4 Tbsp. Butter into pieces. Add butter and cream to blender and purée until it becomes creamy. Add salts as a way of seasoning. Return sauce to pot and bring to a simmer.
  • Remember to preheat your grill before carrying out this step. Arrange chicken in a single layer pattern on a wire rack set inside a foil-lined rimmed baking sheet. Broil your chicken until you start to notice brown spots (it will not be cooked through). Turn each side over after heating for 7–8 minutes per side. When cool enough to handle, cut into ¾" pieces. Add chicken to simmering sauce, cover, and cook for 8-10 minutes until chicken is cooked through.Note: Indian Butter Chicken Recipes can be served with rice or with naan.

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