How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
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It serves 4-5 people.
Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry
For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste
Method
– Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
– In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
– In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
– Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
– Churn the mixture into a fine puree.
– Strain it back into the same pan make sure there is minimal wastage.
– Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
– Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
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Host: Varun Inamdar
Copyrights: REPL
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Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made “by chance” by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for “Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce)”. In 1975, the English phrase “butter chicken” curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
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