BUTTER CHICKEN   (The Original Moti Mahal Recipe)

BUTTER CHICKEN
(The Original Moti Mahal Recipe)

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I got this butter chicken recipe from a Doordarshan TV Channel shown long back, when I was in in school. Even at that age, I used to prefer watching only cookery shows rather than watching any serials or cartoons like other kids. I was crazy about this early morning cookery show and would wake up early even on holidays to watch it. The show was amazing as the secret recipes of many popular restaurants from all over India were shown in it. It was really useful as back then there was no google or any other tool for searching recipes other than cook books.  So I would note down all the recipes from these TV shows in my diary and try them out to impress my family members.

This recipe is a hit among my family and friends. It is not at all sweet like the ones you get at restaurants these days but spicy and chatakadar, and simply yummy! Do try this recipe and tell me how you and your family members liked it. Hope you enjoy it as much as I do. So here goes the recipe:

RECIPE FOR BUTTER CHICKEN:

image of butter chickenIngredients for tandoori chicken:

  • 700 gms – Chicken cut into pieces
  • ½ kg – Thick curd
  • 1 tsp – Ginger garlic paste
  • 1 tsp – Red chilli powder
  • 1 tsp – Tandoori masala powder
  • 1/2 tsp – Mustard oil
  • Salt  to taste

Method for tandoori chicken:

  1. Make deep gashes on the chicken pieces and mix all the ingredients mentioned above, and rub nicely on the chicken and marinate for preferably 2 days in the refrigerator.
  2. The marinate will get deeply absorbed into the chicken and will make it moist and tender.
  3. If marination for 2 days is not possible, then at least overnight marination is a must.
  4. Now in a tandoor or a grill or in an electric oven, cook the tandoori chicken till it’s done and keep aside.
  5. Reserve the remaining marinate masala to be added to the gravy afterwards.

Ingredients for the Gravy:

  •  ½ kg –  Fresh tomato puree
  • 100 gms – White butter plus  75 gms more to add afterwards
  • ½ tsp – Shahi jeera (Black cumin)
  • 1 tsp – Red chilli powder
  • 4 tbsp – Fresh cream
  • 4 – Slit green chillies
  • ½ tsp – Crushed kasoori methi (Dried Fenugreek Leaf)
  • ½ tsp – Sugar
  • Salt to taste

Method for the gravy:

  1. Heat 100 gms of butter in a pan and add ½ tsp shahi jeera and let it release the aroma.
  2. Add the tomato puree and the leftover marination masala from the tandoori chicken.
  3. Add sugar, red chilli powder, and salt to taste.
  4. Cook till the raw smell of the tomatoes and the marinate masalas fades away.
  5. Add the cooked tandoori chicken pieces and 75 gms of more butter along with cream and slit green chillies.
  6. Cook till the butter floats on top, at last, finish with some crushed kasuri methi and cook till the gravy is thick.
  7. While serving, add a drizzle of fresh cream on top, serve hot with naans, rotis or rice. Serve with love.

Note:

  • The health and calorie conscious can use half the butter and half the oil, however the original recipe requires this quantity
  • If you don’t have white butter, you can use unsalted cooking butter
  • The other method for cooking the gravy is to fry the marinate masala so that the raw smell fades away, and then add the tomato puree and cook.
  • If you don’t have any marinate masala remaining, then you can fry some ginger garlic paste at the beginning and then add the tomato puree to cook. I do it the traditional way as the taste is awesome but it takes lots of time and patience to boil the gravy for so long. So please adapt your preference of cooking it as the end results are yummy anyways!

Image of butter chicken

BUTTER CHICKEN (The Original Moti Mahal Recipe)
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
Ingredients for tandoori chicken:
  • 700 gms – Chicken cut into pieces
  • ½ kg – Thick curd
  • 1 tsp – Ginger garlic paste
  • 1 tsp – Red chilli powder
  • 1 tsp – Tandoori masala powder
  • ½ tsp – Mustard oil
  • Salt to taste
Ingredients for the Gravy:
  • ½ kg – Fresh tomato puree
  • 100 gms – White butter plus 75 gms more to add afterwards
  • ½ tsp – Shahi jeera (Black cumin)
  • 1 tsp – Red chilli powder
  • 4 tbsp – Fresh cream
  • 4 – Slit green chillies
  • ½ tsp – Crushed kasoori methi (Dried Fenugreek Leaf)
  • ½ tsp – Sugar
  • Salt to taste
Instructions
Method for tandoori chicken:
  1. Make deep gashes on the chicken pieces and mix all the ingredients mentioned above, and rub nicely on the chicken and marinate for preferably 2 days in the refrigerator.
  2. The marinate will get deeply absorbed into the chicken and will make it moist and tender.
  3. If marination for 2 days is not possible, then at least overnight marination is a must.
  4. Now in a tandoor or a grill or in an electric oven, cook the tandoori chicken till it’s done and keep aside.
  5. Reserve the remaining marinate masala to be added to the gravy afterwards.
Method for the gravy:
  1. Heat 100 gms of butter in a pan and add ½ tsp shahi jeera and let it release the aroma.
  2. Add the tomato puree and the leftover marination masala from the tandoori chicken.
  3. Add sugar, red chilli powder, and salt to taste.
  4. Cook till the raw smell of the tomatoes and the marinate masalas fades away.
  5. Add the cooked tandoori chicken pieces and 75 gms of more butter along with cream and slit green chillies.
  6. Cook till the butter floats on top, at last, finish with some crushed kasuri methi and cook till the gravy is thick.
  7. While serving, add a drizzle of fresh cream on top, serve hot with naans, rotis or rice. Serve with love.
Notes
1. The health and calorie conscious can use half the butter and half the oil, however the original recipe requires this quantity.

2. If you don’t have white butter, you can use unsalted cooking butter.

3. The other method for cooking the gravy is to fry the marinate masala so that the raw smell fades away, and then add the tomato puree and cook.

4. If you don’t have any marinate masala remaining, then you can fry some ginger garlic paste at the beginning and then add the tomato puree to cook. I do it the traditional way as the taste is awesome but it takes lots of time and patience to boil the gravy for so long. So please adapt your preference of cooking it as the end results are yummy anyways!

2 Comments

  1. Pankaj patel

    Looking very good

     
  2. Thanks Pankaj Patel , do try the recipe it tastes good too.

     

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