If you're a non-vegetarian food enthusiast and want to create a dish that tastes like a restaurant-style meal, Punjabi Butter Chicken could be an excellent choice. Butter Chicken, also known as Murgh Makhani, is a dish that tantalizes everyone's taste buds. Its creamy gravy, deeply layered spices, and regal presentation make it special. Let's learn how to easily prepare it at home.
Ingredients
For Chicken Marinating:
- 500 gms boneless chicken pieces
- 1-2 tsp thick yogurt
- 1 tsp salt
- ½ tsp red chili powder
- 1 tsp tandoori masala
- ¼ tsp food color (red)
For the Gravy:
- 2 tbsp butter
- 2 tbsp garlic paste
- 1 green chili, finely chopped
- 1 tsp Kashmiri red chili powder
- ½ tsp red chili powder
- 1 tsp salt
- ½ kg tomatoes (for puree)
- 10 cashews (soaked)
- 1 tbsp tomato ketchup
- ½ tsp sugar
- ¼ cup water
- ½ cup milk
- 2 tbsp fresh cream
- ¼ tsp garam masala
- ¼ tsp cardamom powder
- 1 tsp kasuri methi (dried fenugreek leaves)
Easy Method for Making Butter Chicken
1. Marinate the Chicken:
In a large bowl, mix yogurt, salt, red chili powder, tandoori masala, and red food color. Coat the chicken pieces thoroughly with this mixture. Cover and refrigerate for at least 2-3 hours. This will make the chicken tender and flavorful.
2. Prepare Tomatoes and Cashews:
Boil the tomatoes, peel them, and blend them into a puree using a mixer. Soak the cashews in warm water for 2-3 hours and then grind them finely. This will give the gravy a creamy texture.
3. Sauté Spices and Make the Base Gravy:
Heat butter in a pan, add garlic paste and green chilies. Add Kashmiri red chili powder and immediately add 1 tablespoon of water to prevent burning.
Now add the tomato puree and cook well for 5-7 minutes. When the oil starts separating, add the cashew paste and cook for another 5 minutes.
4. Blend and Strain the Gravy:
Allow the cooked gravy to cool slightly, then blend it in a mixer. Strain it through a sieve for a perfectly smooth, restaurant-style gravy.
5. Give the Gravy a Final Touch:
In a pan, add 1 tsp butter and the strained gravy. Add tomato ketchup, sugar, salt, and a little water. Simmer for 5 minutes.
6. Fry the Chicken:
In a separate pan, shallow fry the marinated chicken with a little oil for 4-5 minutes. Don't overcook the chicken, or it will become tough. Set aside once cooked.
7. Combine Chicken and Gravy:
Add the fried chicken to the prepared gravy and cook over low heat for 1-2 minutes to allow the flavors to blend well.
8. Creamy Finishing Touch:
Keep the heat low, add milk (ensure it's at room temperature to prevent curdling), and stir in the fresh cream. Finally, add garam masala, cardamom powder, and kasuri methi to enhance the gravy's flavor.
Special Tips:
- Pay attention to the marinating time – at least 2 hours is essential for juicy and flavorful chicken.
- Cook the cashew and tomato gravy well to eliminate any raw taste.
- Always add milk and cream over low heat to maintain the gravy's silky texture.
- For a richer flavor, you can increase the amount of butter and cream slightly.
Punjabi Butter Chicken is not just a dish; it's an experience filled with flavor, aroma, and regality. It's as easy to make at home as it is delicious. Next time you want to make something special, try this recipe – and watch your kitchen transform into a restaurant.
