butter chicken ki recipe / butter chicken restaurant style /butter spaghetti / butter#chicken#fy
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Recipes in this Video
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Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●butter
- ●cream
- ●tomatoes
- ●onions
- ●garlic
- ●ginger
- ●spices
Instructions
- 1Marinate chicken in yogurt and spices for at least an hour.
- 2Heat butter in a pan and sauté onions until golden.
- 3Add garlic and ginger, cooking until fragrant.
- 4Stir in tomatoes and simmer until soft.
- 5Blend the mixture into a smooth sauce.
- 6Return the sauce to the pan, add cream, and simmer.
- 7Add marinated chicken and cook until done.
Ingredient Alternatives
butter
Healthier: ghee
Cheaper: margarine
Ghee is a healthier fat option, while margarine is often more affordable.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.
Techniques
marinatingsautéingblendingsimmering
Equipment
panblenderbowl
🌶️🌶️🌶️Hotdairy
Also Known As
Murgh Makhani
Ingredients
- ●8 oz spaghetti
- ●1/2 cup unsalted butter
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●2 tbsp fresh parsley, chopped
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente.
- 2While the spaghetti is cooking, melt the butter in a large skillet over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 4Once the spaghetti is cooked, reserve 1/2 cup of the pasta water and drain the rest.
- 5Add the drained spaghetti to the skillet with the melted butter and garlic.
- 6Toss the spaghetti in the butter until well coated, adding reserved pasta water a little at a time if needed to loosen the sauce.
- 7Stir in the grated Parmesan cheese, black pepper, and salt, mixing until the cheese is melted and the sauce is creamy.
- 8Remove from heat and stir in the chopped parsley for freshness.
- 9Serve immediately, garnished with extra Parmesan cheese if desired.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonswooden spoon
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/4 cup honey
- ●1/4 cup soy sauce
- ●1/4 cup unsalted butter
- ●4 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 green onions, chopped (for garnish)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a medium bowl, whisk together honey, soy sauce, minced garlic, ground ginger, black pepper, and salt until well combined.
- 3In a large oven-safe skillet, melt the butter over medium heat.
- 4Add the chicken breasts to the skillet and sear for about 3-4 minutes on each side until golden brown.
- 5Pour the honey garlic sauce over the chicken in the skillet, making sure to coat each piece well.
- 6Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 7Remove the skillet from the oven and let the chicken rest for 5 minutes.
- 8Garnish with chopped green onions before serving.
- 9Serve the chicken with the sauce drizzled over it.
Equipment
oven-safe skilletwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●500g chicken breast, cut into cubes
- ●2 tbsp butter
- ●1 large onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tomatoes, pureed
- ●1/2 cup heavy cream
- ●1 tsp garam masala
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat butter in a large pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in minced garlic and grated ginger, cooking for another minute.
- 4Add the pureed tomatoes and cook until the mixture thickens.
- 5Stir in the spices: garam masala, cumin, coriander, turmeric, red chili powder, and salt.
- 6Add the chicken cubes to the pan, stirring to coat them in the spice mixture.
- 7Cook the chicken until it is no longer pink, about 5-7 minutes.
- 8Reduce the heat and stir in the heavy cream, simmering for another 5 minutes.
- 9Garnish with fresh cilantro before serving.
Equipment
large panspatulaknifecutting board
🌶️🌶️🌶️Medium
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