by maria 29 Comments
North Indian Butter Chicken recipe with step by step photos. Butter Chicken makes me go crazy with hunger! This dish is generally made slightly sweet but I love the North Indian version it’s spicy. GenerallyNorth Indian Butter Chicken takes long time to make. Depends which way you making. MyNorth Indian version turned out delicious and creamy. Everyone at home loves it.
This butter chicken is also dedicated to my friend Swasti Arya as she had requested me to make this. So Swasti this is for you 🙂 hope you like them. I have actually added boneless tandoori chicken to myNorth Indian Butter Chicken. However if you wish you could just fry them Or add them in the gravy.
Boneless tandoori chicken tastes great and gives nice flavor to yourNorth Indian Butter Chicken. It’s worth trying though it’s a bit time consuming.North Indian Butter Chicken has to be made at ease and when you have ample of time in your hand. So when you are sitting at home and don’t know what to cook make this North Indian Butter Chicken 😉
Butter Chickentastes great when served with hot Naan, Roti Or Kulchas. Butter Chicken also tastes great with steamed rice Or jeera rice. I am gonna try some other version of Butter Chicken next time.
How to make Butter Chicken Recipe with step by step photos:
1. For the Gravy take the tomatoes chop into small cubes along with the skin. Grind them into a processor without water to form a smooth and thick puree. Keep this aside. Take a wide bottomed saucepan add butter to it. Place on low heat add caraway seed.
2. Once the caraway seed starts crackling.
3. Add crushed cardamom, stone flower, peppercorns, cloves and black cardamom. Saute for 2 mins Or once it starts leaving aroma.
4. Now add ginger-garlic paste to it. Saute nicely for 2 mins more. Put sugar and stir nicely.
5. It’s time to add the tomato puree.
6. Add all the spices ( garam masala powder, red chili powder, turmeric, red chili powder, fennel seed powder, cumin seed powder)
7. Allow to simmer covered Or uncovered for another 4 to 5 mins. Place the gas on low mode.Now add water and cook for another 5 to 7 mins. Add few coriander leaves and kasuri methi.
8. Once it starts bubbling add the tandoori boneless chicken pieces to it.
9. Now cover and cook for another 6 to 7 mins. Finally add salt, chat masala and fresh cream.
10. Mix all nicely. Check if seasoning Or spice required. Switch off the gas. Garnish with onion rings, coriander leaves. Serve hot with Roti, Naan.
North Indian Butter Chicken Recipe card below:
How To Make North Indian Butter Chicken
Recipe Type: non veg, meals, chicken recipe
Cuisine: North Indian Cuisine
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- Boneless Chicken Tandoori:
- 500 gms boneless chicken small sized pieces about 1 Or 1.5 inch wide
- 200 ml hung curd Or hung yogurt
- 1 tbsp cumin seed (optional I added as I love cumin seed)
- 3 tbsp kashmiri red chili powder
- 1 tbsp red chili powder
- 1 tbsp cumin seed powder
- 2 tbsp corn flour
- 1 tbsp fennel seed powder
- 1 t/s garam masala powder
- 1 tbsp chicken masala powder ( I used everest brand)
- 1/2 t/s turmeric
- 1 t/s chili powder
- few chopped coriander leaves
- few chopped mint leaves
- few kasuri methi (dried feungreek leaves)
- 2 tbsp ginger-garlic paste
- 1 tbsp chat masala
- 1 tbsp anardana powder
- black salt as per taste
- Garnishing: few chopped coriander leaves
- few mint leaves
- onion cut into rounds for decoration
- Tandoori Green Chutney (optional)
- Equipment Required:aluminium foil, microwave at convection mode
- tooth pick, baking pan Or tray
- For Butter Chicken Gravy: 60 gms butter Or white butter
- 4 to 5 medium sized tomatoes pureed (tomatoes grounded into processor to form a smooth puree)
- 1 tbsp caraway seed (shahi jeera)
- 100 ml cream
- 2 tbsp ginger-garlic paste
- 1 tbsp garam masala powder
- 1 t/s turmeric
- 1 tbsp kashmiri red chili powder (add more is more spice required)
- 1 t/s red chili powder
- 1 tbsp fennel seed powder
- 1 tbsp cumin seed powder
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 3 to 4 cloves
- 8 to 10 peppercorns
- 2 green cardamom crushed
- 2 one inch cinnamon stick
- 1 black cardamom (badi elaichi)
- 2 to 3 stone flower (dagadphool)
- black salt / salt as per taste
- 1 tbsp sugar
- few chopped coriander leaves
- 150 l ml water
- 1 tbsp chat masala (optional)
Instructions
- For the Gravy take the tomatoes chop into small cubes along with the skin. Grind them into a processor without water to form a smooth and thick puree. Keep this aside. Take a wide bottomed saucepan add butter to it. Place on low heat add caraway seed.
- Once the caraway seed starts crackling add crushed cardamom, stone flower, peppercorns, cloves and black cardamom. Saute for 2 mins Or once it starts leaving aroma.
- Now add ginger-garlic paste to it. Saute nicely for 2 mins more. Put sugar and stir nicely.
- It’s time to add the tomato puree.
- Add all the spices ( garam masala powder, red chili powder, turmeric, red chili powder, fennel seed powder, cumin seed powder).
- Allow to simmer covered Or uncovered for another 4 to 5 mins. Place the gas on low mode.
- Now add water and cook for another 5 to 7 mins. Add few coriander leaves and kasuri methi.
- Once it starts bubbling add the tandoori boneless chicken pieces to it. Now cover and cook for another 6 to 7 mins.
- Finally add salt, chat masala and fresh cream. Mix all nicely. Switch off the gas. Garnish with onion rings, coriander leaves. Serve hot with Roti, Naan.
Serving size: 5 to 6 people
