This is my own Butter chicken curry recipe. Actually, this is my mom’s recipe. She used to cook this simple butter chicken curry for us when I was a kid. This recipe is not like a restaurant type. It’s more like a home food tastes like butter chicken curry.
As we all know Butter chicken curry is one of the famous Indian recipes all over the world. So I decided to make this recipe in my way with my simple method. So, learn this wonderfully tasty and easy Recipe of Butter chicken curry process step by step with me. This recipe is not spicy like other Indian chicken curry dishes. This Recipe has a sweet and sour balance buttery taste.
The Story Behind The Invention of Butter chicken curry recipe
This is a Panjabi recipe with true authentic Flavors. This recipe is invented by three Panjabi people in the year 1950. And the birthplace of the recipe is at one of famous restaurant Name “MOTI MAHAL” In Delhi. As per the many popular rumour stories, This recipe was invented by an accident. When the recipe was first time invented, this recipe was made in thick tomato gravies. That time the dish was not so buttery and creamy flavours like now or what we taste in the all Indian Resturants. Though the recipe is popular as Butter Chicken the original and Authentic Indian name of the dish is “MURG MAKHANI” or “MURG MAKHANWALA”. ‘Murg’ is an Indian word means Chicken and ‘Makhan’ means Butter. And ‘Makhanwala’ meaning is With Butter.
What is the main ingredient of This wonderful Indian chicken curry Recipe And How you can eliminate or include any other Ingredients in the same Recipe?
Chicken and the special garam masala both are the main Ingredients of this recipe. The special gram masala is the most important and key ingredient of this recipe. So you can’t change those both ingredient but interestingly you can add some more ingredient to this recipe. You can add some more Tomato puree to the dish if you want to get a rich reddish Butter chicken curry. But if you want to get more white gravy butter chicken curry can add cashew nut, watermelon seeds and Poppyopy seed boiled pastes to get a thicker and white gravy. Or if you want to have some Vegetables within chicken curry you can cook those vegetables with the chicken, Believe me, the tastes of the vegetables will be more enhanced after cooking and tastes so good.
As I told before Gram masala Powder Is the key ingredient of the dish. You must Make it freshly at home to get the best taste of Butter chicken curry. I make my own Butter chicken curry Gramamasala every time. If you want to know the recipe read the Butter chicken garam masala recipe in the down below. As this recipe is mild spicy anyone can eat this, even kids also. I hope this recipe will be easy for you to make. Try this flavourful delicious Indian recipe in your kitchen and enjoy with your friends and family members.
If You have any Recipe Request.Or any suggestion Please let me know in the comment box.
| Servings | Prep Time | Cook Time |
| 4People | 20Minutes | 20Minutes |
| Servings | Prep Time |
| 4People | 20Minutes |
| Cook Time |
| 20Minutes |
- 500 Grams Boneless chicken cubes
- 75 Grams Butter (Salted) Cubes
- 1 Tblsp Ginger crushed
- 1 Tblsp Garlic Crushed
- 2 Big Raw Tomatoes (peeled and blended)
- 1 Tsp Red chilli powder (Sweet Paprika Powder)
- 1/2 Tsp Turmeric powder
- 1/2 Cup Fresh cream (single cream)
- 2 Tsp Garam masala powder
- 2 Tsp Fenugreek leaf or Kasuri methi (Dry Roasted Powder)
- 1 Pinch Sugar
- 1/2 Tsp Salt OR AS PER YOUR tASTE
- 1/2 Cup Water
Ingredients
Servings: People Units: |
- Heat the Wok/Kadai first then put oil on it, when it is hot enough, add chicken pieces to sear it.
- Then add blended tomatoes. Paste into wok /Kadai.
- Cook tomato paste for 5 minutes until the raw smell goes.
- Now add Ginger Paste, Garlic paste and fry for 2 minutes.
- Add Red chilli powder (Sweet Paprika powder), Turmeric powder, Fenugreek leaf or Kasuri methi (Dry Roasted Powder), Garam Masala Powder, well until all the oil separates from the spices.
- Now add cream and water a little bit and cover the wok/kadai with a Lid and cook for 5 minutes.
- After 5 Minutes open the lid and add all the Butter and Garnish with coriander (Cilantro) leaf.
- Now Chicken Butter Masala (Butter Chicken) or butter chicken curry recipe is ready to serve.
- Serve this Dish with Garlic Nun or Roomali Roti or any Paratha or Pulao Rice.
Tips
Gram masala is the key ingredient of the dish so if you make a perfect Gram masala for the dish your Butter chicken will be perfectly sure.
Garam masala powder for this curry - Take 1/4 Tsp. Cinnamon powder, 1/4 Tsp. Black Cardamom powder or 1 pod big black cardamom, Green cardamom powder 1/4Tesp, Clove Powder 1/4 Tsp. and 1/4 Tsp. Nutmeg powder blends all the spices in a blender and mixes them well.
To Know about The Recipe for
Chicken curry Indian country chicken my style
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