At RazmAzaan, our variety of Indian chicken curries can surprise you. While you can pick from our extensive menu of vivid chicken gravies, one dish that continues to top the charts as an all-time favourite is none other than our traditional Indian butter chicken
If you have a bon appetite with a special liking for north Indian cuisine, you can’t miss our butter chicken. Butter chicken is regarded as an emotion emanating from the warmth of Punjabi households. The rich, thick, smooth, creamy, and velvety curry of the butter chicken is unmissable. This savoury dish has tantalised taste buds for decades and rightfully claims its global acclaim today.
At RazmAzaan, we have tried perfecting the taste to suit our Indian food lovers from Oman. We use premium ingredients in preparing the butter masala curry to offer you the authentic flavours of traditional cooking. A bowl of RazmAzaan’s butter chicken will set you on a flavour-enriched journey.
We believe in tossing our gravies fresh and don’t pre-cook or store our base gravy for long. The use of fresh ingredients, including the produce, spices, oil, and chicken, gives our butter chicken its classic taste that will only leave you coming back for more.
We do not use any additional colours, artificial flavours, or preservatives in our curry. The thick gravy of the butter chicken is from authentic ingredients such as pure butter and cashew paste as we do not use any additive or thickening agent in preparing the gravy.
The Butter Chicken Recipe: Keeping the Traditional Taste Alive
Cooking Time: 60-70 mins
Serving: 2
Calories Per Serving: 561 kcal
Ingredients :
● Mustard Oil/Vegetable Oil – 3 tbsp
● Kashmiri Red Chilli Powder – 1/2 tbsp
● Hung Curd – 1/4 cup
● Coriander Powder – 1/4 tsp
● Cumin Powder – 1/2 tsp
● Garam Masala Powder – 1/4 tsp
● Ginger Garlic Paste – 1 tsp
● Cardamom Powder – 1/8 tsp
● Chaat Masala Powder – 1/4 tsp
● Lemon Juice – 1.00 tsp
● Chicken Thigh & Leg Boneless – 450-500 grams
● Tomato – 250 grams
● Dried Kashmiri Red Chilli – 2-3 nos.
● Salt – 1 tsp (adjust to taste)
● Cashew (half) – 50 grams
● Ghee – 1.50 tbsp
● Sugar – 1 tbsp
● Milk – 180 ml
● Fresh Cream – 2 tbsp
● Kasuri Methi – 1/2 tbsp
● Butter – 2 tbsp
Procedure
Step 1: Heat the oil in a pan, add Kashmiri chilli powder, and allow it to cool.
Step 2: Take a bowl, add the hung curd, and throw in all the powdered spices such as cumin powder, coriander, garam masala, cardamom powder, chaat masala powder, and kasuri methi. Whisk all the ingredients well and add the previously prepared chilli oil.
Step 3: Take the boneless chicken and cut them into smaller pieces if necessary. Add salt, half of the ginger-garlic paste, and lemon juice to the chicken and mix well to marinate in the refrigerator for 30 minutes.
Step 4: In a wok or a pressure cooker, combine the tomatoes, cashew nuts, dry Kashmiri red chillis, salt and water. Cook it on a medium flame, until the ingredients turn soft and mushy. Allow it to cool.
Step 5: Blend this mixture into a fine puree and remove any lumps to get a smooth gravy base.
Step 6: On a separate heavy-bottom pot, heat ghee and saute the remaining ginger-garlic paste until it turns fragrant. Add some Kashmiri red chilli powder and stir well.
Step 7: To the above, add the prepared gravy base, salt, sugar and cardamom powder.
Step 8: Pour in the milk and bring the gravy to a gentle boil and cover it to simmer for 15-20 minutes. Ensure to stir occasionally.
Step 9: In the meanwhile, grill the chicken on high heat for about 10 minutes in batches, flipping them once a while to get the nice char marks on them.
Step 10: Transfer the chicken into the gravy, add cream, butter, kasuri methi and some garam masala from above.
Step 11: Smoke the gravy. Place a piece of heated coal in a small bowl that can sit at the centre of the pot holding your butter chicken gravy. Add melted butter to the smouldering coal and cover the pot for a couple of minutes to absorb the smoke.
Step 12: Take out your butter chicken gravy in a serving bowl, garnish with fresh cream and butter, and serve hot.
And if you find preparing butter chicken cumbersome, don’t worry, our expert chefs will bring it to your plate in no time as RazmAzaan’s special butter chicken is just a finger touch away!
Why is AzamAzaan’s Iconic Butter Chicken a Fan Favourite in Muscat?
The feedback received from fans of our butter chicken reinforces our faith in cooking with the same passion, love, and dedication that Indian food lovers may expect back in their homes. Our butter chicken highlights include its creamy sauce, aromatic spices, and tender chicken.
The rich creamy sauce of the gravy is a tomato-based sauce created with generous dollops of butter, thick cream and a blend of roasted spices. The ginger-garlic, green chillies in combination with the dry spices elevate the aroma of the gravy to render a distinct and savoury flavour.
You can trust our iconic butter chicken as a versatile dish as it can be served with a variety of accompaniments. The tender chicken used in our recipe gets its succulence from the marination and slow cooking technique used to cook it. You can sense the art of culinary skills in the tenderness of the chicken in the gravy that simply slips off the bone effortlessly to melt in your mouth, leaving a velvety taste
We value the sentiments of every food lover and understand how butter chicken has become a mainstay of our menu among Indian food enthusiasts.
Looking Back into the Origins of Butter Chicken Recipe
Did you know that butter chicken can be dated back to the 1900s and is said to have originated in Delhi, India? In many places, this popular dish is still known as ‘Murgh Makhani’ or ‘Chicken Makhani’. Murgh is the chicken while makhani is the delicate butter gravy or sauce in which the tender meat is folded.
The infamous butter chicken is said to have been created by the founders of Moti Mahal restaurant located in Peshawar. As history has it, the butter chicken recipe was created to save the unsold tandoori chicken pieces hanging on skewers from completely losing their moisture. The smooth and rich gravy in which the chicken pieces were dunked regained a fresh lease of life with its redefining taste.
Preserving the Authenticity of Butter Chicken at RazmAzaan
Butter chicken evolved with time, only for the better. While the original recipe was a breakthrough, it became refined over the years. What we serve at RazmAzaan can be called the closest version of the original butter chicken recipe. However, we don’t deny that like other chefs around the world, our kitchen maestros have also experimented with various ingredients and cooking methods to improve both the flavour, texture, and presentation of butter chicken served at RazmAzaan. For our Omani friends, at RazmAzaan – the best Indian restaurant in Muscat, our chefs have retained the real taste of butter chicken while giving a hint of culinary creativity that enhances the overall experience of the recipe
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