Butter chicken was created by accident. In order to use up leftover tandoori chicken, Kundal Lal Gujral of Delhi’s renowned Moti Mahal restaurant created it. So, he would combine leftover shredded tandoori chicken, tomatoes, and spices in a saucepan, and over time, this dish earned the names “butter chicken,” “chicken makhani,” and “murgh makhani.”

It is currently one of the most well-known and adored Indian meals in the world. Often ordered in restaurants, butter chicken is typically prepared for “special occasions” at home.

The popularity of the butter chicken recipe 

This butter chicken recipe is one of the tastiest you will ever taste, with flavorful golden chicken chunks in a fantastic creamy curry sauce. With garlic butter rice and freshly cooked Naan bread, you’ll adore how simple it is to prepare in the comfort of your own home.

The curry sauce has a silky smooth, rich texture thanks to the addition of cream to the buttery gravy during preparation. To make a true butter chicken, the cream that is added towards the finish of cooking offers the ideal level of richness.

Ingredients for butter chicken

Only a few readily available spices, such as salt, garlic powder, turmeric, cumin, red chilli powder, and garam masala, are required to make a superb sauce. Some of these may even be in your kitchen cabinets right now, or you can make the recipe easier by taking a store-bought masala, which has all the ingredients included. 

The great thing about this gravy/sauce is that, if you need to or want to, you can make it ahead of time. Refrigerate for up to 48 hours after letting it cool completely and storing it in an airtight glass jar or container. The marination of the chicken is the key to the recipe marination with herbs and spices, making the chicken chunk juicy and tasty.

Some of the Ingredients used in this recipe:

Chicken – medium-sized pieces of bone-in or boneless chicken can be taken.

Butter chicken spice mix – we have used BON butter chicken masala, which includes basic ingredients like red chilli, cumin, pepper, Kasuri methi, turmeric, salt, and natural spices. 

Onion paste – finely chopped onion or 250g of onion paste can be taken for the recipe

Tomato puree – 150 ml of tomato puree is used here, you can freshly prepare the tomato puree at home or use a storebought tomato puree for the recipe.

Ginger garlic paste – ginger garlic paste gives a distinct flavour to the dish. You can use a storebought or freshly prepared ginger garlic paste.

Curd/yoghurt – fresh curd or yoghurt should be used for the dish.

Cashew paste, fresh cream, and butter – these ingredients give a creamy texture, flavour and richness to the dish. 

Ingredients for the preparation of butter chicken recipe

• Chicken – 1 kg
• Butter chicken spice mix – 50g (1 pack)
• Onion paste – 250 g (4 to 5 onions)
• Tomato puree – 150ml
• Ginger garlic paste – 2 tsp
• curd/yoghurt – 50 ml
• Cashew paste – 50 g (3.5 tbsp)
• Fresh cream – 50 g (3.5 tbsp)
• Butter – 2 tbsp (30g)
• Oil – 2 tbsp

Method to prepare butter chicken recipe

1. Wash and clean 1 kg of boneless or bone-in medium-sized pieces of chicken.

2. To the cleaned chicken, add 50 g (1 pack) of BON Butter chicken spice mix and mix well.

3. Add curd & mix well and marinate the chicken for 1 hour.

4. Heat a deep-bottomed pan and add 2 tbsp oil, as it heats add 250g(4 to 5) onion paste and fry well.

5. Now add 150 ml of tomato puree, and 2 tsp of BON ginger garlic paste, and mix well.

6. Fry well until the oil separates from the mixture.

7. Now add the marinated chicken and the required amount of water and mix well.

8. The marinated chicken generally has salt, add salt if required. 

9. Cover and cook the chicken on medium flame until the chicken becomes soft and tender.

10. As the chicken cooks add 50g (3.5 tbsp) of cashew paste and 50g (3.5 tbsp) of fresh cream and stir well.

11. Cover the pan and let the chicken cook on a medium flame for 2 to 3 minutes.

10. Next add 30g (2 tbsp) butter, combine well and simmer for 2 minutes.

11. Enjoy the delicious creamy and rich butter chicken masala with naan, roti or rice. 

Tips and tricks to prepare the butter chicken recipe

• If the onion is finely diced. Before continuing, properly cook the onion in unsalted butter or oil until golden brown. The secret to attaining the ideal flavour is by frying the onion well in oil or butter.
• Cashews are a fantastic way to give your curry some smoothness and nutty flavour. In fact, if you were really pressed for time, you could even remove the heavy cream. If you decide to, suggest soaking the unsalted, unroasted cashews in water for 30 to 60 minutes before preparing the curry.
• Don’t let heavy cream curdle. Heavy cream shouldn’t be added all at once because it can curdle. Stir it in gradually.
• Add heavy cream, cilantro, and finely sliced red onions as garnishes to this. Serve hot with garlic naan or rice.
• You can also smoke the chicken. While the butter chicken is still in the pan, lay a small steel dish (do not use plastic) in the centre of the chicken to smoke it. Place a lump of coal or a piece of charcoal in the bowl after heating it over an open flame until it is red hot. Once it begins to smoke, add a spoonful of oil or ghee and cover the pan with a lid. For 3 to 4 minutes, smoke. Serve the bowl with rice or naan after removing it.

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