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Recipes · Non Vegetarian

Butter Chicken

Apr 25, 2015 15 min
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Gluten-Free Kid-Friendly Non-Veg
Butter Chicken
Not yet rated
Preparation Time
30 min to 1 hour
Difficulty
Moderately easy
Occasion
Dinner Party, Bonefire Party, Birthday Party
Recipe Type
Lunch, Dinner
Cuisine
South Indian

Butter chicken or murgh makhani is a classic Punjab recipe, that was probably developed during the Mughal Empire. There are Indian, Pakistani, Nepali and Tibetan versions of the dish as well as more modern Anglo-Indian variations. A 20th Century recipe for butter chicken (by Madhur Jaffrey) credits the restaurant Moti Mahal in Delhi with the recipe. This has unfortunately been misconstrued to mean that the recipe originated in the kitchens of Moti Mahal. This is not the case. Only a popular version of the dish arose there, the origins of the dish go back centuries to ancient Parsi recipes.

Ingredients

Ingredient Quantity Calories (kcal) Fat (g) Cholesterol (mg)
Butter
Butter 		1 cup 1627.59 184.1 4.77
Onion
Onion 		1 nos 28 0.07
Garlic
Garlic 		1 tablespoon 24.32 0.08
Tomato Sauce
Tomato Sauce 		15 ounce 138.6
Heavy Cream
Heavy Cream 		3 cup 1248.75 123.75 3.75
Salt
Salt 		2 teaspoon 0
Cayenne pepper
Cayenne pepper 		1 teaspoon 18.77
Garam Masala
Garam Masala 		1 teaspoon 13.3
Boneless Chicken
Boneless Chicken 		1.5 pound 722.51 8.51
Vegetable Oil
Vegetable Oil 		2 tablespoon 476.16 53.76
Tandoori Masala
Tandoori Masala 		2 tablespoon
Total 4298 370.27 8.52

Preparation Method

  1. 01 Preheat oven to 375 degrees F (190 degrees C).
  2. 02 Melt a few tablespoons of Butter in a skillet over medium heat.
  3. 03 Stir in Onion and Garlic, and cook slowly unTil the Onion caramelizes to a dark brown, about 15 minutes.
  4. 04 Meanwhile melt the remaining Butter in a saucepan over medium-high heat along with the Tomato Sauce, Heavy Cream, Salt, Cayenne pepper Pepper, and Garam Masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.
  5. 05 Then stir in caramelized Onion.
  6. 06 While the sauce is simmering, toss cubed Chicken breast with Vegetable Oil unTil coated, then season with Tandoori Masala and spread out onto a baking sheet.
  7. 07 Bake Chicken in preheated oven unTil no longer pink in the center, about 12 minutes.
  8. 08 Once done, add the Chicken to the sauce and simmer for 5 minutes before serving.

2 Comments

  • GU
    Guest User Apr 25, 2012

    i love thir recipe

  • GU
    Guest User Mar 26, 2012

    I much prefer informative atricels like this to that high brow literature.

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