Who doesn’t like a good, delicious authentic butter chicken? And it is not possible to run to Delhi for having an authentic Butter Chicken. Going to a restaurant for butter chicken is not always an option as at times our pockets are tight.
There is no doubt, Butter Chicken is a comfy food for many Indians. Yet, the recipes seem to take too much of our time in preparation. Butter chicken is like a lazy Sunday recipe, where you want to eat something tasty and different and not put much effort into it.
A mouth-watering, grilled chicken with a creamy tomato puree complemented with an amazing aroma of species and the lip-smacking taste. This luscious butter chicken, also known as chicken makhani or murgh makhani can be well complemented with butter naan/ or garlic butter naan (Indian bread) or a steamy jeera rice.
Butter chicken is usually considered to be a recipe, that consumes a lot of your time. However, with BON masala we guarantee, that the need to have all the species at home will not be an issue and you will still have that authentic taste of a mouth-watering butter chicken.
How To Make Butter Chicken
- Chicken – 1 kg
- Onion – 250 g
- Tomato puree – 150 ml
- BON Ginger garlic paste – 2 tsp
- Oil – 4 tbsp
- Cashew nut – 50 g
- Fresh cream – 50 g
- Butter – 30 g
- Water – 500 ml
- BON Butter Chicken Mix – 50 g (Link to the product)
Marinate the Chicken
The first step is to marinate the chicken. The time of marinating is almost 1 hour and this is the most important part as the chicken needs to absorb in the masala. So, to marinate, take 1kg of chicken and add in 50gms of BON Butter Chicken masala and keep it aside for an hour.
Fry the Onion
Take a pan. Add 4 tsp of oil and let it heat. Once the pan is heated add in the sliced onions and fry them till it’s golden brown, Let it cool, and then grind it.
Add tomato puree and ginger garlic paste
Now, in the pan add 2 tsp oil, add the BON ginger garlic paste. Let it fry till the raw smell is gone. Then add in the onion paste and the tomato puree. Sauté it till the oil starts to separate
Add 50ml yogurt, marinated chicken, and 500 ml of chicken to the pan. Cook until the chicken turns soft and tender.
Add cashew paste and butter
Now to give it that creamy texture, add cashew paste, fresh cream, and stir it well. Now, finally, add butter and let it simmer for 2 minutes.
Now, your delicious and authentic Delhi-style Butter chicken is ready. To enhance the taste, add some BON Kasturi methi or coriander