The origin of Butter Chicken recipe is from India. ‘Moti Mahal’ restaurant founders accidently made this recipe by mixing the left-over chicken in creamy tomato gravy with lots of butter. The original name of this recipe is ‘Murgh Makhani’, which means chicken cooked in butter. You can find a lots of variety recipes of butter chicken.
The original creators cooked chicken in tandoori (clay oven). It is too difficult to have a tandoori in our home, so we can cook the chicken in oil or even in oven.
I decided to cook the chicken in oil to get some fore tasty. Oven cooked chicken is very healthy, and you can opt that if you are keen in creating healthy recipe for your family. You can add cashew paste to make the gray think
The final step is always garnishing with coriander leaves 😊 So lets make the restaurant style butter chicken now.
Restaurant Style Butter Chicken
- 500 g Chicken Breast
- 2 tbsp Turmeric Powder
- 2 tbsp Chili Powder
- 2 tbsp Garam Masala
- 4 tbsp Yoghurt
- 2 Nos Coriander Leaves
- 1 No Mint Leaf
- 2 tbsp Ginger Garlic Paste
- 2 Nos Onions Medium
- 2 Nos Tomatoes Medium
- 1 tbsp Coriander Powder
- 100 ml Coconut milk
- Mix 500g Chicken pieces, cut into medium size pieces with 1 spoon turmeric powder, 1 spoon garam masala, 1 spoon ginger garlic paste, 1 spoon chilli powder, 4 spoons of yogurt (curd), coriander leaves and basil leaves. Add some salt too. Marinate for at least 120 minutes.
- Now shallow fry (both sides 2-3 minutes only) marinated chicken pieces. Do not cook thoroughly as we need to cook these later in the gravy.
- Use the same oil (used for shallow fry – remove excess oil if you want) to make the gravy. Add ginger garlic paste, onions and stir for 3-5 minutes. When the onion becomes slightly brown color, add finely cut tomatoes and cook for 3-5 minutes. Now add 1 spoon turmeric powder, 1 spoon garam masala, 1 spoon coriander powder and one spoon chili powder and mix them well for 1-2 minutes (to remove the row taste). Keep it for cooling so that we can make the paste.
- Make this mixture a smooth paste using a grinder and mix the chicken pieces together. Add 100 ml coconut milk and cook for 10-15 minutes.