Punjabi Butter Chicken
Punjabi Butter Chicken
 
Prepare time: 20 min
Rest Time: 1-hour
Cook: 1 Hour 10 min
Ready in: 2 hours 30 min

Punjabi Butter Chicken Recipe

ABOUT THE RECIPE

Punjabi Butter Chicken is from Punjab state which is situated in North India. Before I arranged this margarine masala in various strategies utilizing paneer rather than chicken.

I made this Butter chicken masala on Sunday for my lunch and it came out actually quite well and we served this masala with Naan. My entire family delighted in it a ton and particularly my children requested that I make it once again.

Punjabi Butter Chicken

 

What are the fixings needed to make this formula?

To make this lip-smacking and heavenly margarine chicken you need boneless chicken which will be ideal for this formula. You can utilize paneer rather than chicken to make this.

The flavors needed for this formula are essential and they are red stew powder, garam masala, ginger-garlic glue, cumin seeds, yogurt, and tomato puree. Here I utilized store brought concentrated tomato puree and I have not utilized any shading to make this margarine chicken.

To make it creamier I utilized new cream and to build the smell I utilized Kasturi methi.

Instructions to make this Butter Chicken

To begin with, you need to marinate chicken pieces with the flavors alongside curd and rest it for at any rate 1 hour on the off chance that you have time to marinate it in the night and keep it in the refrigerator.

Next, heat a non-leave dish with oil and fry the marinated chicken pieces until all the dampness is dissipated. It will take around 10-15 minutes.

At that point in a similar dish heat margarine, oil. Add cumin seeds and when they start to pop add onions and fry them, add ginger garlic glue alongside flavors and sauté on medium fire till crude scents go. At that point goes tomato purée alongside singed chicken pieces. At long last, add new cream and Kasturi methi.

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5 from 1 vote

Punjabi Butter Chicken

PunjabiButter Chicken is from Punjab state which is situated in North India. Before I arranged this margarine masala in various strategies utilizing paneer rather than chicken.
I made this Butter chicken masala on Sunday for my lunch and it came out actually quite well and we served this masala with Naan. My entire family delighted init a ton and particularly my children requested that I make it once again.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken Makhani, How To Make Butter Chicken At Home, Punjabi Butter Chicken Recipe
Servings: 4 people
Calories: 580kcal
Cost: $10

Ingredients

For Makhani Gravy

  • 2 tbsp OIL
  • 3 - 4 nos SLICE ONION
  • 2 no TOMATO (Round Chopped)
  • 10 - 15 nos GARLIC CLOVES
  • 1 Inch GINGER
  • CORIANDER STEMS & ROOTS A SMALL HANDFUL
  • 1/3 cup CASHEWES
  • 1 tsp CUMIN SEEDS
  • DRY MASALA
  • 2 tsp KASHMIR CHILI POWDER
  • 2 tsp TURMERIC POWDER
  • 1 tsp KASURI METHI
  • 1 tsp CORIANDER POWDER 
  • 1 tsp SALT
  • 1/2 cup WATER
  • 2 tbsp BUTTER

For Tandoori Chicken / Chicken Tikka

  • 2 tbsp MUSTARD OIL
  • 1/2 cup HUNG CURD
  • 2 tsp RED CHILI POWDER
  • 1/2 tsp BLACK SALT
  • 2 tsp CHICKEN MASALA
  • 2 tsp KITCHEN KING MASALA
  • 1 tsp TURMERIC POWDER
  • 1 tsp CORIANDER POWDER
  • 1 tsp KASURI MEHI
  • 2 tsp GINGER GARLIC PASTE
  • 1 tsp AAM CHUR POWDER
  • CHOPPED CORIANDER LEAVES
  • 2 tbsp LEMON JUICE
  • 500 gm CHICKEN (BONELESS)
  • CHARCOAL + GHEE
  • OIL FOR GRILLING

FOR FINAL BUTTER CHICKEN GRAVY COOKING

  • 2 tbsp MUSTARD OIL
  • 2 tbsp BUTTER
  • 1 tbsp SUGAR
  • 1 tsp CHILI POWDER
  • 1 no CHOPPED ONION
  • ADD MAKHSNI GRAVY BASE
  • 1 tsp TURMERIC POWDER
  • 1 tsp CHICKEN MASALA
  • 3 tbsp TOMATO KETCHUP
  • SALT TO TASTE
  • 1 cup WARM WATER
  • 4 tbsp FRESH CREAM
  • GRILLED CHICKEN SHREDDED
  • 1/2 tsp KASURI METHI (TOASTED)
  • CHOPPED CORIANDER LEAVES
  • 1 tsp GARAM MASALA
  • GRANISHING FOR FRESH CREAM

Instructions

For Makhani Gravy

  • Set a stockpot on medium heat, add oil, jeera, and sliced onions, saute until onions are light golden brown.
  • Further, add garlic, Ginger, Green chillies, powdered spices, whole chillies and green cardamom, mix well and cook for a minute.
  • Now, add tomatoes, cashew nuts, coriander stems with its roots, salt to taste, and butter, mix and cook on medium high heat for 5 minutes.
  • Further lower the heat, cover, and cook for 25-30 minutes on medium-low heat. Stir in intervals to avoid from sticking to the pan and burning.
  • As the tomatoes will leave their water, there is no need to add additional water, let them cook in their own water.
  • If in case it starts to dry please add hot water as required to Cook the tomatoes, do not add too much of water.
  • Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.
  • Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you're in a hurry you can add ice cubes and grind it.
  • Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.

For Tandoori Chicken / Chicken Tikka

  • Start by slicing the chicken breast, you can also use chicken thighs, as per your convenience, slice them thinly for even and faster cooking.
  • For marinade, take a mixing bowl, add Mustardoil and Kashmiri Red chilli powder, mix well to bleed it's natural red colour.
  • Further, add the remaining marinade ingredients and mix well, now add the thinly sliced chicken, mix and coat well and keep it marinated for at least an hour or two, but in case if you have time keep it for as long as you can for more juicy and flavourful chicken, please do not go beyond 20 hours in the fridge or else the chicken may spoil.
  • Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.
  • You can smoke the chicken at three-stage that'll make a difference of smoke flavour in the dish, one is, you can smoke at th e marination stage where you'll get a subtle flavour of smoke, second you can smoke after grilling and third you can smoke at final stage just before serving the dominant smoke flavour, the choice is yours.
  • Once it's been marinated and smoked, set a grill pan or any pan and grill the chicken on both the sides until golden brownin colour, you can also grill them oven for 5-6minutes at 220°C.
  • Once the chicken is grilled let them cool for a while and shred them in thin strips. Keep aside for later use.

FOR FINAL BUTTER CHICKEN GRAVY COOKING

  • Set a wok on medium heat, add oil and butter, onions, ginger, garlic and green chillies, saute until the onions are translucent
  • Lower the heat and add Kashmiri Red chilli powder, cook for about ½ minute to one minute, mix and further add the strained Makhani gravy base.
  • You can add some hot water to adjust the consistency of the gravy.
  • Add sugar/honey, and cook for 15-20 minutes on medium flame, keep stirring in short intervals.
  • Now add the shredded grilled chicken, stir well, add some hot water if required to adjust the consistency.
  • Cook further for 5-6 minutes on medium flame. Now add, Kasuri methi and garam masala, mix well and check for the seasoning, adjust salt as required.
  • Lower the flame and add butter and fresh cream, stir well and cook for a minute, do not overcook.
  • Finish it with some freshly chopped coriander leaves. Butter chicken is ready, serve hot with butter garlic paratha or naan or any Indian bread of your choice.

NUTRITION

  • Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat:41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium:973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg |Calcium: 171mg | Iron: 4.1mg

Ingredients

For Makhani Gravy

  • OIL 2 TBSP
  • SLICE ONION 3 – 4
  • TOMATO 2
  • GARLIC CLOVES 10 – 15
  • GINGER 1 INCH
  • CORIANDER STEMS & ROOTS A SMALL HANDFUL
  • CASHEWS 1/30 CUP
  • CUMIN SEEDS 1 TSP
  • DRY MASALA
  • KASHMIR CHILI POWDER 2 TSP
  • TURMERIC POWDER 2 TSP
  • KASURI METHI 1 TSP
  • CORIANDER POWDER  2 TSP
  • SALT 1 TSP
  • WATER 1/2 CUP
  • BUTTER 2 TBSP

For Tandoori Chicken/Chicken Tikka

  • MUSTARD OIL 2 TBSP
  • HUNG CURD 1/2 CUP
  • RED CHILI POWDER 2 TSP
  • BLACK SALT 1/2 TSP
  • CHICKEN MASALA 2 TSP
  • KITCHEN KING MASALA 2 TSP
  • TURMERIC POWDER 1 TSP
  • CORIANDER POWDER 1 TSP
  • KASURI MEHI 1 TSP
  • GINGER GARLIC PASTE 2 TBSP
  • AAM CHUR POWDER 1 TSP
  • CHOPPED CORIANDER LEAVES
  • LEMON JUICE 2 TBSP
  • CHICKEN 500 gm(BONELESS)
  • CHARCOAL + GHEE
  • OIL FOR GRILLING

FOR FINAL BUTTER CHICKEN GRAVY COOKING

  • OIL 2 TBSP
  • BUTTER 2 TBSP
  • SUGAR 1 TSP
  • CHILI POWDER 1 TSP
  • CHOPPED ONION 1
  • ADD MAKHSNI GRAVY BASE
  • TURMERIC POWDER 1 TSP
  • CHICKEN MASALA 1 TSP
  • TOMATO KETCHUP 3 TBSP
  • SALT TO TASTE
  • WARM WATER 1 CUP
  • FRESH CREAM 4 TBSP
  • GRILLED CHICKEN SHREDDED
  • KASURI METHI 1/2 TSP (TOASTED)
  • CHOPPED CORIANDER LEAVES
  • GARAM MASALA 1 TSP
  • GRANISHING FOR FRESH CREAM
Directions

For Makhani Gravy

  1. Set a stockpot on medium heat, add oil, jeera, and sliced onions, saute until onions are light golden brown.
  2. Further, add garlic, Ginger, Green chilies, powdered spices, whole chilies, and green cardamom, mix well and cook for a minute.
  3. Now, add tomatoes, cashew nuts, coriander stems with its roots, salt to taste, and butter, mix and cook on medium-high heat for 5 minutes.
  4. Further lower the heat, cover, and cook for 25-30 minutes on medium-low heat. Stir in intervals to avoid from sticking to the pan and burning.
  5. As the tomatoes will leave their water, there is no need to add additional water, let them cook in their own water.
  6. If in case it starts to dry please add hot water as required to Cook the tomatoes, do not add too much of water.
  7. Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.
  8. Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you’re in a hurry you can add ice cubes and grind it.
  9. Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.

For Tandoori Chicken / Chicken Tikka

  1. Start by slicing the chicken breast, you can also use chicken thighs, as per your convenience, slice them thinly for even and faster cooking.
  2. For marinade, take a mixing bowl, add Mustard oil and Kashmiri Red chili powder, mix well to bleed it’s natural red colour.
  3. Further, add the remaining marinade ingredients and mix well, now add the thinly sliced chicken, mix and coat well and keep it marinated for at least an hour or two, but in case if you have time keep it for as long as you can for more juicy and flavourful chicken, please do not go beyond 20 hours in the fridge or else the chicken may spoil.
  4. Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.
  5. You can smoke the chicken at three stage that’ll make difference of smoke flavour in the dish, one is, you can smoke at the marination stage where you’ll get subtle flavour of smoke, second you can smoke after grilling and third you can smoke at final stage just before serving the dominant smoke flavour, the choice is yours.
  6. Once it’s been marinated and smoked, set a grill pan or any pan and grill the chicken on both the sides until golden brown in colour, you can also grill them oven for 5-6minutes at 220°C.
  7. Once the chicken is grilled let them cool for a while and shred them in thin strips. Keep aside for later use.

FOR FINAL BUTTER CHICKEN GRAVY COOKING

  1. Set a wok on medium heat, add oil and butter, onions, ginger, garlic and green chillies, saute until the onions are translucent.
  2. Lower the heat and add Kashmiri Red chilli powder, cook for about ½ minute to one minute, mix and further add the strained Makhani gravy base.
  3. You can add some hot water to adjust the consistency of the gravy.
  4. Add sugar/honey, and cook for 15-20 minutes on medium flame, keep stirring in short intervals.
  5. Now add the shredded grilled chicken, stir well, add some hot water if required to adjust the consistency.
  6. Cook further for 5-6 minutes on medium flame.
  7. Now add, Kasuri methi and garam masala, mix well and check for the seasoning, adjust salt as required.
  8. Lower the flame and add butter and fresh cream, stir well and cook for a minute, do not overcook.
  9. Finish it with some freshly chopped coriander leaves.
  10. Butter chicken is ready, serve hot with butter garlic paratha or naan or any Indian bread of your choice.

NUTRITION

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

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