How to make Butter Chicken - SK Khazana -
Chicken tikkas served in a rich, velvety and flavourful gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Readymade chicken tikka pieces, Butter (मक्खन )
Cuisine : Indian
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Mahi Murgh Hyderabadi Chicken - SK Khazana Chicken Aloo Keema Chicken Haleem
Butter Chicken - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Butter Chicken - SK Khazana Recipe
Readymade chicken tikka pieces 12-16
Butter 3 tablespoons
Oil 2 tablespoons
Mace 1 blade
Green cardamoms 3-4
Garlic finely chopped 1 tablespoon
Red chilli powder 1 teaspoon
Fresh tomato puree 1 cup
Salt to taste
Readymade tomato puree 2-3 tablespoons
Garam masala powder 1 teaspoon
Honey 2 tablespoons
Fresh cream 1 tablespo
Dried fenugreek leaf (kasuri methi) powder 1 teaspoon to sprinkle
Fresh coriander sprig for garnish
Method
Step 1
Heat 2 tablespoons butter and oil in a non-stick pan. Add mace, cardamoms and garlic and sauté well.
Step 2
Add chilli powder and fresh tomato puree and mix well. Add salt, mix and bring to a boil. Cover and cook for 2 minutes.
Step 3
Add readymade tomato puree and mix well. Cover and cook till oil begins rises to the surface.
Step 4
Add garam masala powder, honey, 2 tablespoons cream and ¼ cup water, mix and bring the mixture to a boil.
Step 5
Take the pan off the heat and strain the gravy in another non-stick pan placed on heat. Add chicken tikka pieces and mix well.
Step 6
Add 1 tablespoon cream, fenugreek leaves powder and remaining butter and mix till the butter melts.
Step 7
Transfer into a serving bowl, drizzle some cream, sprinkle dried fenugreek leaves powder and garnish with a coriander sprig. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
