Butter Chicken Recipe

Hi guys, welcome to. This is the Bombay Chef Varnanam Dhar and what I bring to your kitchen today is butter chicken. Well, this is one of those gems that we end up ordering in a restaurant every time we place an order.

Why You’ll Love This

Well, this recipe has many reasons to be my favourite. One because it tastes wonderful and second because it is absolutely made in the same pot. It’s one of those which can actually be made in the same pot. You remember the word one-pot recipe? This is one of those, much like our easy one-pan ground beef and rice.

Ingredients

For the Chicken Marination:
- some chunks of chicken
- a little bit of garlic paste
- ginger paste
- red chilli powder
- salt
For Frying the Chicken:
- some oil
For the Gravy Base:
- chopped onion
- a little bit of oil
- a spoonful of butter
- roughly cut tomatoes
- some cashew nuts
- some water
- garlic paste
- salt
- malt vinegar
- some sugar
- garam masala powder
- red chilli powder
For Finishing the Butter Chicken:
- butter
- cream
- kasuri methi
For Garnish:
- fresh cream
- kasuri methi

Instructions

Begin with the chicken. I have some chunks of chicken here.
Add in a little bit of garlic paste, ginger paste, red chilli powder and salt.
Give it a nice mix.
Marinate the chicken pieces for 15-20 minutes, a key step for flavorful dishes like air-fried garlic parmesan chicken wings.
Now that the chicken has been marinating for some time, now let’s start pan frying these.
Take some oil.
Now that the oil is medium hot, let’s start frying these chicken pieces.
Now that the chicken is almost done and ready, transfer this into another bowl.
In the same pan in which we had cooked a chicken goes in the chopped onion.
Now I am going to add in a little bit of oil and since it is butter chicken, we are going to add in a spoonful of butter, perfect for quick weeknight garlic butter steak bites.
Lightly sweat these onions.
Next goes in roughly cut tomatoes and along with this, we are going to add in some cashew nuts.
Once this is evenly mixed, I am going to add in some water and along with this, now goes in the garlic paste.
Next goes in some salt, malt vinegar, some sugar, garam masala powder. And some red chilli powder.
Evenly mix this.
Now that this mixture is nicely mixed and ready, we are going to let this mixture simmer for at least 15 to 20 minutes till the time the entire thing becomes nice and mushy so that we can then run it into a mixer to a fine paste.
Now that this mixture has become nice and soft, I am going to turn the flame off and transfer this into another container.
Now this container is where I am going to use a hand blender and turn it into a fine puree and now I blend it into a fine pulp.
Now that this has pureed well, I am going to strain this in the same pan.
Now I am just reheating this gravy and now is the time where goes in the butter, cream, kasuri, methi and the chicken.
So first goes in the butter.
Next goes in some cream, next goes in the chicken and finally goes in the krasuri methi.
Now I will let this gravy simmer for 5 to 7 minutes and here you have butter chicken just done and ready.

Cooking Tips

Well butter chicken is also called chicken makini and makini for all we know is not only butter but it is also velvety smooth in English. For another delicious chicken recipe, try our easy crispy air fryer fried chicken. Remember that it has to be nice and smooth and buttery. So while sieving this mixture, we have to make sure we press as much as we can so that there is absolute minimal wastage and what we have here is nothing but the seeds and the skin of the tomatoes.

Serving Suggestions

Now let’s start plating. This butter chicken pairs wonderfully with sides like easy homemade garlic bread recipe. Now finally goes in some fresh cream and some kasuri methi.

Chicken makini or butter chicken. Whatever the name is, the recipe remains the same, do try it at home and do let us know how you like it. So here this is for you.

Easy One-Pot Authentic Butter Chicken Recipe

Discover how to make a restaurant-quality butter chicken, also known as Chicken Makini, right in your own kitchen. This one-pot recipe is designed for ease and delivers an authentically smooth, rich, and buttery chicken curry that’s a true crowd-pleaser.

For the Chicken Marination: Array
For Frying the Chicken: Array
For the Gravy Base: Array
For Finishing the Butter Chicken: Array
For Garnish: Array

In a bowl, combine chicken chunks with garlic paste, ginger paste, red chilli powder, and salt. Mix well to coat the chicken pieces.
Marinate the chicken pieces for 15-20 minutes.
Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add the marinated chicken pieces and pan-fry until almost done and lightly browned. Transfer the cooked chicken to a separate bowl and set aside.
In the same pan, add 1 tablespoon of oil and 1 tablespoon of butter. Add the chopped onion and lightly sweat them until translucent.
Next, add the roughly cut tomatoes and cashew nuts to the pan. Mix well.
Add 1/2 cup of water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chilli powder. Mix all ingredients evenly.
Let the mixture simmer for at least 15 to 20 minutes, or until the entire mixture becomes nice and mushy. Turn off the flame and transfer the mixture to another container.
Using a hand blender or a stand blender, blend the mixture into a fine puree until absolutely smooth.
Strain the pureed gravy back into the same pan to achieve a silky smooth texture. Press down firmly on the solids in the sieve to extract as much liquid as possible, discarding any remaining seeds or tomato skins.
Reheat the strained gravy in the pan over medium-low heat.
Add 2 tablespoons of butter, 1/2 cup of fresh cream, the previously fried chicken pieces, and 1 teaspoon of Kasuri Methi to the gravy.
Let the butter chicken simmer for another 5 to 7 minutes, allowing the flavors to meld and the chicken to finish cooking through.
Serve hot, garnished with a swirl of fresh cream and a sprinkle of Kasuri Methi.

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