Butter Chicken with a Twist

The most delicious and super easy, this is my butter chicken recipe, unlike traditional butter chicken where you need the chicken to be marinated first then cooked in the sauce. This Indian butter chicken recipe is absolutely amazing, creamy and super easy to prepare without any marination.

I often cook this recipe for my family because it is quite simple and quick to make without any prior preparation. The taste and texture of this butter chicken recipe are so appetizing that it will become a favourite chicken recipe once you try it.

Butter chicken hails from Northern India where it is also known as Murgh Makhani. It is a well-known and one of the favourite chicken recipes in the world. India's most loved chicken curry which you will find in almost every Indian restaurant.

This chicken recipe is quite different from other chicken curries because of its sweet and sour flavours. In my recipe of butter chicken, I have primarily used dry red whole Kashmiri chillies, which are flavourful but not spicy, to provide colours and flavours to curry and not the overpowering spiciness.

Butter Chicken with some new twist to the old recipe by adding different ingredient. Its delectable, easy to cook with very few ingredients.

I have crushed these whole dry chillies in the stone spice grinder to provide more flavours to my recipe. I haven't marinated chicken as done in the original Butter Chicken recipe and instead directly cooked chicken in mustard oil and then added all other ingredients one by one.

Cuisine: Indian Preparation Time: 30 minutes (approx)

Author: Kanchan Vaish Singh Cooking Time: 40 minutes

Difficulty Level: Easy Serving: 3

Ingredients for Butter Chicken

• Chicken (curry cut or boneless) 800 gm

• Mustard oil 4 to 5 tbsp

• Garlic butter or plain butter 1 tbsp or 1-2 small cubes

• Dry Kashmiri Red Chillis 5 to 6 (hand crushed)

• Onion paste or puree 2

• Salt as per taste

• Yoghurt half cup

• Cream half cup

• Bay leaf 2

• Black cardamom 1

• Cloves 4

• Green cardamom 4

• Ginger garlic paste 1 tbsp

• Brown sugar 2 to 3 tsp

• Tomato ketchup 1 tbsp

• Dry fenugreek leaves

• Black pepper powder 1/2 tsp

• Water as per requirement

Cooking Method

1. Add oil to a large deep pan and heat it.

2. Add chicken pieces into the oil and cook from high to medium flame for around five minutes. Then cover it while on low heat. Also add black cardamom, bay leaves, cloves and green cardamom at this stage.

3. Add dry coarse red chillies and black pepper powder into the chicken. Add salt as well.

4. After about 5 to 10 minutes on low flame, add onion paste and saute it.

5. Now add ginger garlic paste to the chicken. Saute everything together for few minutes.

6. Add yoghurt to the chicken and mix well. Saute the chicken after adding yoghurt then add garlic butter to the chicken.

7. Now add cream, brown sugar and tomato ketchup. Cover the chicken and cook on low heat until the chicken pieces get soft.

8. Add just a splash of water if it is too thick.

9. Finally, garnish the butter chicken with dried fenugreek leaves.

Serve this Butter chicken with garlic, plain or butter naan and boiled rice with some cucumber, onion salad.

Notes

1. Use Kashmiri whole red chillies which are not spicy and crushed with the hands in a stone spice grinder for more flavours.

2. Mustard oil enhances the flavours of this dish but you can also use vegetable oil.

3. Do not add too much water just add a little bit for thick gravy.

4. When everything is added to the chicken then cover the chicken and cook on low heat.

Thank You!