Butter Chicken Recipe

As mentioned in my previous post, my recipe blogging is now on the Indian theme in conjunction to the Deepavali/ Diwali festival. Let’s go into main meal for today. What is your favourite Indian main meal?

Butter chicken, is a popular main dish across the globe. It is believed that this dish gains it’s popularity in the UK but do you know that it originated from Delhi, India with a Punjab cuisine influenced. Apparently in some places, it is also known as chicken tikka masala. However, in my opinion both dishes are different. They are similar, but the main ingredient distinguishes themselves from one another. For a better and deeper flavour, tandoori chicken or rather boneless chicken cooked in tandoor is used in making chicken tikka masala. Meanwhile, plain or lightly marinated chicken is used in making butter chicken.

This is basically a dish that you would like to indulge occasionally in a restaurant rather than everyday due to it’s richness and creaminess. As the dish named suggested, a substantial amount of butter is used in making this dish. I tried recreating this dish a few times before it reaches to the flavours that I am expecting. Being a little health conscious, I omitted the butter when creating this dish. Some of you may be wondering, what is butter chicken without butter? Butter is the essence to the great butter chicken dish! But let me tell you, even without the butter this dish still taste as creamy as it should be. The flavours aren’t being compromised! And allow me to brag it myself that it taste exactly like the one that I had in the Indian restaurant in Auckland! Or it’s even tastier as it is not as sweet, and healthy too!

If you are trying to introduce some Indian food for your little ones, this is the right option too. 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serve 3 – 4

300g chicken thigh, boneless and skinless

1 1/2 tbsp cooking oil
2 cloves
1 cinnamon stick
2 green cardamom pods

3 cloves garlic
1″ ginger
Coriander leaves, to garnish

1 tsp cumin powder
1 tsp coriander powder
1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp hot paprika/ sweet paprika
1/2 cup tomato purée

3 tbsp Greek yogurt
3 tbsp ground almond/ ground cashew
Salt, to taste

1. Finely grated the garlic and ginger.

2. Finely chop the coriander leaves.

3. Dice the chicken into approximately 1″ cubes. 

*You can substitute chicken thigh with chicken breast if you like.

4. Heat up a pot with cooking oil, add in cardamom pods, cinnamon sticks and cloves. Sauté for a minute.

5. Then add in the chicken pieces. Stir fry the chicken until it turns white.

6. Then add in all the spices powder, grated ginger and grated garlic. Mix well and sauté for 1 – 2 minutes.

7. Add in tomato purée, and mix well.

8. Cover and simmer for 10 – 15 minutes.

9. Add in yogurt, ground almond and salt to taste. 

10. Mix well and cover. Continue to simmer for another 5 minutes.

11. Garnish it with some chopper coriander and serve immediately.

Butter Chicken Recipe

  • Servings: 3-4
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 300g chicken thigh, boneless and skinless
  • 1 1/2 tbsp cooking oil
  • 2 cloves
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 3 cloves garlic
  • 1″ ginger
  • Coriander leaves, to garnish
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp hot paprika/ sweet paprika
  • 1/2 cup tomato purée
  • 3 tbsp Greek yogurt
  • 3 tbsp ground almond/ ground cashew
  • Salt, to taste

Directions

  1. Finely grated the garlic and ginger.
  2. Finely chop the coriander leaves.
  3. Dice the chicken into approximately 1″ cubes. 
  4. Heat up a pot with cooking oil, add in cardamom pods, cinnamon sticks and cloves. Sauté for a minute.
  5. Then add in the chicken pieces. Stir fry the chicken until it turns white.
  6. Then add in all the spices powder, grated ginger and grated garlic. Mix well and sauté for 1 – 2 minutes.
  7. Add in tomato purée, and mix well.
  8. Cover and simmer for 10 – 15 minutes.
  9. Add in yogurt, ground almond and salt to taste. 
  10. Mix well and cover. Continue to simmer for another 5 minutes.
  11. Garnish it with some chopper coriander and serve immediately.

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