In today’s article, we will tell you How To Make Butter Chicken Spicier at home and this chicken will become exactly like a restaurant. So let’s start and first of all we will tell you which ingredients will go in it.
Ingridents For Butter Chicken
800 grm chicken with bone or boneless
First marination
Ginger garlic paste 1 tsp
1/2 tbs Kashmiri chilli powder
Pinch of turmeric powder 1 tsp
lemon juice
Salt to taste
Second marination- Mustard oil 2 tbs
Kashmiri red chilli powder 1 tbs
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Ginger garlic paste 1 tsp
Salt to taste
1& Half tbs Hung curd
For smoke
Live charcoal 1 1/2 tsp
ghee or butter 2 tbs butter or oil for grilling For Makhani gravy
Medium tomato 🍅5
Medium onion 🧅 1
Garlic 🧄 clove 5-6
Ginger 1 Inch pices
Some coriander stems
Green cardamom 3-4
Cloves 5-6
1 Inch cinnamon sticks
2-3 bay leaf
2 tbs oil or butter
1/2 tbs Kashmiri red chilli powder
Salt to taste
For butter chicken gravy –
3-4 tbs butter
1/2 tbs Kashmiri red chilli powder
Some ginger julienne
Add Makhani gravy
Kasoori methi powder 1/2 tsp
1 tsp honey
Salt to taste
Cooking cream 4-5 tbs
Pinch of garam masala finishing ( optional )
Pinch of green cardamom powder (optional )
Garnish with cream
Julienne ginger
How To Make Butter Chicken Sauce
Whenever it comes to spicy butter chicken, the first thing we have to do is prepare the sauce. You will be surprised to know that to make this sauce, you only need one onion, crushed tomatoes, garlic and ginger, and some other spices which we have told you above.
The trick to making a great sauce is to cook the tomatoes for at least 10-15 minutes or until they are almost dry on your pan and if it dries quickly, you can add two tablespoons of water. Can be mixed so that it does not burn.
Then blend until smooth and add to your cream or thickened cream. If you do not have cream, you can also use milk to substitute.
If you want to make this sauce even tastier, feel free to add a few tablespoons of butter or ghee at the end and melt it into the sauce before serving.
recipe of butter chicken
- First, mix your yogurt marinade together.
- Marinate chicken for 20 minutes, or overnight if time allows. (The longer it marinates, the more tender your chicken will be.)
- Sear chicken in a skillet or pan. Keep those charred bits on the pan to make your sauce. Browned bits = flavour. If you have too many burnt pieces stuck to the pan, you can discard some of them if you wish.
- Finally, make your curry sauce in the same skillet.
- First of all, we will marinate the chicken, for that you mix all the ingredients with the chicken in a bowl and let it marinate for 30 minutes to an hour and if you have more time, keep it overnight to marinate.
- Heat the oil in a large pot or large skillet over medium-high heat. When it is hot enough, add the chicken pieces and make sure the pan is not too hot. Keep turning the chicken on the other side and fry for only 3 minutes on each side till it turns brown. Keep aside and keep warm.
- Now take butter or ghee in the same pan and heat it. Fry the onion till it turns dark brown in color, it may take you 6-7 minutes
- After that add garlic and ginger and fry for 1 minute till the smell comes, then add ground coriander cumin and garam masala. Let it cook for about 20 seconds till it becomes fragrant and this spice does not get spoiled, so keep stirring it in between, this will not burn the spice and will not spoil the taste.
- After this, now add the grinded tomato (which we have already grinded or can do now also), chilli powder and salt. Let it simmer for about 10-15 minutes, stirring occasionally till the sauce thickens and turns a deep brownish red colour.
- Now after turning off the gas and cooling this mixture a little, turn it well in the blender and blend it till it becomes smooth. You may need to add a few tablespoons of water (up to 1/4 cup) to help blend it.
- Pour all the sauce we made back into the pan. Now add cream, sugar and kasoori methi (or fenugreek leaves) to the sauce and keep stirring it. Put the chicken back in the pan along with the juices and cook it for another 8-10 minutes until the chicken is fully cooked and continue cooking until the sauce thickens and starts to boil.
- With this, our butter chicken is ready and garnish with chopped coriander to garnish and eat with fresh hot garlic butter naan or rice and or fresh homemade naan bread.
How To Make Butter Chicken More Spicier
If we put more chili in butter chicken then its test can be bad, but still if you are fond of spicy food, then you can add a little red chili as per your wish and keep in mind that it is not more than necessary. Lets do it
if you want video of this recipe then you can watch this video also link given below
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If you like this recipe given by us, then you can tell by commenting below.
Butter chicken is flavorful and spiced, but not spicy. If you hate curry, you’re probably responding to ready-made curry powder. This doesn’t use curry powder. If you are unusually sensitive to cinnamon taste, this may taste very cinnamony to you if your garam masala has too much.
Chicken tikka masala has a slightly spicier and earthy taste. Both dishes use chicken, tomato paste (some versions use other tomato-based sauces such as passata), garam masala, yogurt, ginger, and more.
