Butter Chicken- Too Easy to Make

Butter Chicken or Murgh Makhani or Murgh Makhanwala, as the recipe is famously known, has originated in a restaurant called Moti Mahal in Delhi, India " a neighbourhood skirting the Walled City. Famed for their tandoori chicken, the cooks there used to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. Once this sauce was tossed around with tandoor-cooked chicken pieces, and butter chicken was born." (Source HERE) 

There are many ways how you can cook Butter chicken. Some will sound complicated and some may sound easy. And I always prefer the easiest version of cooking any dish. I make the butter chicken in my style. So I don't claim it as to be the authentic one. But one thing I can say it tastes too good.  So without wasting much time let me jump straight to my recipe and let me know whether you liked it or not.

Ingredients:

To marinate:

Bone less Chicken Breast: 200-250gm

Thick Curd/Yoghurt- 2 table spoons

Lemon Juice-  1/2 of 1 lemon (Squeezed)

Red chilli Powder- 2 tea spoons (More or less mainly to get the colour)

Cumin Powder- 1 tea spoon

Coriander Powder- 1 tea spoon

Turmeric Powder- 1/2 tea spoon

Sugar- 1/2 tea spoon

Salt as per taste

For the Gravy:

Onion- 1 medium (Sliced)

Garlic - 4-5 cloves (Chopped)

Ginger paste - 1 tea spoon 

Tomato - 1 medium (blanched then pureed. See the NOTE)

White Oil- 2 table spoons + 2 table spoons

Whole Garam Masala- Each 2 pieces (Cardamom, Cinnamon, Clove)

Butter- 1 tea spoon

Cream- 2- 3 table spoons (I used Amul) + 1-2 table spoons fro decoration.

Water- As per requirement.

Method:

1. Cut the chicken in cubes and then marinate with all the ingredients noted under TO MARINATE for at least an hour (Though I just marinated for 15mnts).
2. Heat Oil (2 table spoons) in a Kodai/Pan. Add the chopped garlic. Let then turn semi brown. Add the onion slices and keep on fry them. Add the ginger paste and fry altogether nicely till the whole mixture turns brown. Take off the heat. Cool it and grind it in to a smooth paste (You can add water if required).
3. Heat the remaining oil  and  butter in another Kodai/Pan. Add Whole Garam Masala and let them sputter. Add the chicken. Fry for couple of minutes and then cover it with a lid and then cook for 5 mnts.
4. Take the lid off. Add the Tomato Puree. Fold nicely.
5. When the chicken gets semi cooked add the onion paste and warm water if you need to make the gravy not too thick.
6. When the chicken gets completely cooked add cream and cook for a minute.
7. Take of the heat. Serve in a serving dish pour little bit cream on the top and enjoy with Roti/ Biriyani.

Note:

To make Tomato puree you have to boil the Tomato for 8-10mnts in a very little water with a lid. Then cool it and take then skin off and puree it in a mixture grinder.