Butter Chicken. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook,. Melt a few tablespoons of butter in a skillet over medium heat. Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between.

No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. You can have Butter Chicken using 26 ingredients and 6 steps. Here is how you cook that.

Ingredients of Butter Chicken

Prepare of Chicken Marinade.
Prepare 1 1/2-2 of lbs. Chicken Breast or Thighs (Diced Bite Size).
Prepare 3/4 Cup of Plain Yogurt (Or Sour Cream + a Splash of Milk).
You need 4 Cloves of Garlic Minced.
It's 1 Tbsp of Ginger (Minced or Grated).
It's 2 tsp of Garam Masala.
It's 1 tsp of Salt.
You need 1 tsp of Ground Cumin.
It's 1 tsp of Turmeric (Or Saffron for Color).
You need 1 tsp of Kashmiri Red Pepper Powder (Or More To Taste).
Prepare of Gravy.
You need 4 Tbsp of Olive or Veg Oil (Divided).
Prepare 2 Tbsp of Butter.
You need 1 (15 oz.) of Can Crushed or Diced Tomatoes.
You need 1 of Onion Diced.
Prepare 4 Cloves of Garlic Minced.
It's 1 Tbsp of Ginger (Minced or Grated).
You need 1 Tbsp of Sugar.
You need 2 tsp of Garam Masala.
You need 2 tsp of Ground Cumin.
It's 1 tsp of Salt.
Prepare 1 tsp of Ground Coriander.
You need 1 tsp of Kashmiri Red Pepper Powder (Or More To Taste).
It's 1 tsp of Kasoori Methi.
It's 1-1 1/2 Cups of Whole Milk or Cream.
Prepare of Cilantro (For Garnish).

Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy (a.k.a. curry) made with tomato, butter, and a special spice blend as a base. Butter Chicken is an easy recipe that's full of savory flavor with warm spices. This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce. It's quick to make with chicken, tomato sauce, cream, and handful of pantry spices.

Butter Chicken instructions

Dice Chicken and prepare Marinade. Put everything into a bowl or large Ziploc bag. Cover and Refrigerate for 30 Minutes to overnight. Overnight is ideal..
In a Large Skillet, heat 2 or 3 Tbsp of Oil over Medium Heat. When hot, add the Chicken. Cook for a few minutes on each side, until both sides are browned. Do not overcrowd the pan, and cook Chicken in batches, if necessary. The Chicken will finish cooking in the gravy, so don't worry about it being 100% cooked. Remove Chicken, set aside and keep warm..
In the same Skillet, heat the rest of the Oil and the Butter over Medium Heat. Add Onions. Cook until they start to soften and look translucent, about 5 Minutes. Add Garlic and Ginger and cook for another 1 to 2 Minutes. Add Cumin, Coriander, and Garam Masala. Stir while allowing the herbs to toast for about a Minute..
Add Tomatoes, Salt, and Kashmiri Red Pepper. Let simmer, stirring frequently for about 10 Minutes, or until Tomato mixture is thick and Dark Red/Brown..
Turn off heat. Spoon Tomato Mixture into a Blender, and blend until smooth. Add some Milk to the Blender if Tomatoes are too thick. Pour Gravy back into Skillet. Pour in Milk, Sugar, and Kasoori Methi. Stir well. Add Chicken back to Skillet. Heat to Medium and cook for another 10 Minutes or so, until the Chicken is fully cooked and the Gravy is thick and hot..
Garnish with Cilantro and serve over some Jasmine Rice. Enjoy!.

Serve over rice with a side of naan bread for sopping up the delicious sauce! It's simplified and cooked all in one pan and goes great with a side of rice or naan! Ever since moving to Alexandria, Virginia we've been in luck with all the Indian, Pakistani, and Aghani restaurants around us. Several other butter chicken recipes I found include lemon and I thought this recipe was a little flat until I added this. I used hot curry spices and pastes.