Butter Chicken

Butter chicken, a classic and deliciously creamy Indian dish made by cooking marinated chicken pieces in a rich, flavorful gravy.

By @noor.baqtiar

Original recipe source

Butter Chicken

Cook time: 50 minutes

Servings: 4

Ingredients

  • 1 piece chicken breast
  • 2 tbsp ginger garlic paste
  • 0.5 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • 0.5 tsp garam masala powder
  • 2 tbsp oil
  • 1 piece large onion
  • 2 pieces large tomatoes
  • 1 tbsp oil
  • 2 tbsp butter
  • 2 tbsp ginger garlic paste
  • 1 tsp salt
  • 0.5 tsp turmeric powder
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 1 tsp red chilli powder
  • 12 pieces cashews
  • 5 pieces dried red chillies
  • 4 tbsp butter
  • 1 tsp Kashmiri red chilli powder
  • 0.25 cup heavy cream
  • 0.5 tsp garam masala
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • 2 tbsp cilantro
  • 1 tsp chili oil
  • 1 tbsp heavy cream

Instructions

  1. Take 1 chicken breast and cut it into small cubes.
  2. In a bowl, combine the chicken cubes with 2 tbsp ginger garlic paste, 1/2 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, and 1/2 tsp garam masala powder.
  3. Let the chicken marinate for 1–2 hours in the refrigerator.
  4. In a pan, heat oil over medium-high heat. Add the marinated chicken and pan fry until light golden brown.
  5. Slice 1 large onion and 2 large tomatoes for the gravy.
  6. In a pan, heat 1 tbsp oil and 2 tbsp butter. Add the sliced onions and sauté until golden.
  7. Add 2 tbsp ginger garlic paste and the sliced tomatoes to the pan, then season with salt to taste, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp red chilli powder.
  8. Add a handful of cashews (10–12) and 4–5 dried red chillies to the pan.
  9. Cook the mixture on medium heat until the tomatoes soften. Allow the mixture to cool, then blend into a smooth paste.
  10. In a fresh pan, heat 2 tbsp butter. Add 1 tsp Kashmiri red chilli powder and the blended paste, and cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
  11. Add the prepared chicken, a splash of heavy cream, and 1/2 tsp garam masala to the pan. Mix everything well.
  12. Garnish the butter chicken with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and cream.
Find more recipes