Shams' Butter Chicken. Great recipe for Shams' Butter Chicken. Butter chicken (original name: Murgh Makkhani) is an amalgamate recipe that consists of Tandoori chicken cooked in a Butter chicken sauce. Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.

Shan Butter Chicken Mix helps you prepare the buttery and mouthwatering Chicken Curry for a wholesome meal Mix Shan Butter Chicken Mix, lemon juice, yogurt, oil and apply to the meat cubes. Butter Chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Skip the Indian takeout and cook up your very own version of the popular dish! You can cook Shams' Butter Chicken using 19 ingredients and 10 steps. Here is how you cook that.

Ingredients of Shams' Butter Chicken

Prepare 1 lb of chicken breast, skinless, boneless.
It's 2 tbsp of Tandoori Mix powder.
Prepare 1 medium of white onion, finely chopped.
You need 3 of medium ripe tomatoes, coarsely chopped.
Prepare 3 clove of garlic, chopped.
You need 1 tsp of ginger, chopper.
You need 1/2 tsp of coriander powder.
Prepare 1/2 tsp of cumin powder.
It's 1/2 tsp of turmeric powder.
Prepare 1 tsp of Garam Masala powder.
It's 1/4 tsp of cardamom powder.
It's 1/4 tsp of cinnamon powder.
It's 3 of bay leaves.
Prepare 2 tbsp of Fenugreek leaves.
Prepare 2 tbsp of curry leaves.
Prepare 1 tsp of sugar.
It's 1/2 of handful unsalted cashew nuts.
Prepare 3 tbsp of canola oil.
It's 1 of Salt to taste.

Chicken cooked in a spiced tomato gravy. Cooking Butter Chicken at home has always for me been about getting the flavours just right and like I knew they. Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well.

Shams' Butter Chicken instructions

Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight..
Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Bake for about 15 to 20 minutes until the chicken releases a decent amount of juice..
Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Stir occasionally and keep the pot covered until the onions turn translucent..
Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming dry, but if it does get too dry, add some water..
Stir the mixture for a few minutes, and then pour it out of the pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. Do not rinse the blender just yet..
Add the bay leaves to the cooking pot..
Take the Tandoori chicken from step 2, and add it, including all the juices, into the cooking pot, and mix thoroughly..
Add cashew nuts into the unwashed blender, along with 1/2 cup of water, and a few pinches of salt. Blend until the mixture turns milky..
Gently pour the cashew mix into the saucepan, and stir..
Add in fenugreek leaves, and stir some more. Let it summer for 5 to 10 minutes before turning off stove. Serve with warm basmati rice, naan, or parathas. For even better results, refrigerate overnight, and serve the next day..

It can be made as mild or spicy as you wish by adjusting the cayenne. It's been two years I have been posting Recipes on this blog and it's a shame that this recipe of Butter Chicken wasn't posted till now. Here is a recipe of butter chicken you all. Butter chicken was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken. It's simplified and cooked all in one pan and goes great with a side of rice or naan!