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butter-chicken

Butter Chicken

Butter chicken is a fine, ever-evolving, cross-continental dish found in India and a jewel of Indian cuisine. Yogurt-and-spice-marinated chicken in its purest form, dressed in a velvety red bath of butter, ginger, onions, and tomatoes, flavored with cumin, garam masala, and turmeric, and cinnamon.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

To marinate the chicken

  • 1 lb Chicken breast boneless (500gm)
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Kashmiri chili powder
  • 1 tsp garam masala
  • 2 tbsp yogurt
  • 2 tsp lemon juice
  • 1 tbsp oil
  • Salt to taste

For the Chicken Masala Paste

  • 1 tbsp butter
  • 2 tbsp oil
  • 2 medium-size onions peeled and diced (100gm)
  • 50 gms cashews
  • 1 tbsp ginger/garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 4 medium-size tomatoes diced (500gm)
  • 1 tbsp White Vinegar
  • 1 tbsp Kashmiri chilli powder
  • Water - 1 Cup

Preparing butter chicken

  • 2 tbsp butter
  • 1 tbsp Kashmiri chilli powder
  • 3 tbsp cream
  • 1 tsp kasoori methi dried fenugreek leaves powder
  • Salt to taste

Instructions
 

  • Whisk together the yogurt, lemon juice, ginger and garlic paste, Kashmiri chili powder, garam masala, salt, and oil in a large bowl. Add the chicken pieces to this bowl and mix well. Let it marinate in the refrigerator preferably for at least 2- 4 hours.
  • In a large pan over medium heat, add some oil. Fry the marinated chicken pieces till they are cooked and keep them aside in a bowl.
  • In the same pan that we fried chicken, add some butter (2 tbsp) and oil. When the butter melt and starts to foam, add the onions, and cook, stirring frequently, until translucent. Add cashew nuts and sauté for a few more minutes.
  • Add the ginger/garlic paste and sauté 2-3 minutes, till the onion is light brown.
  • Add turmeric, 1 tbsp of chili powder, coriander powder, garam masala, cumin powder, salt, and cook, stirring frequently, until the raw smell is gone, for 2-3 minutes
  • Add tomatoes, little water, and vinegar. Evenly mix it and let it simmer for 10-15 minutes on low flame, till the tomatoes are cooked well.
  • Once they are cooked, cool them and grind them to a fine puree. If there are any big pieces, you can strain them. It should be a smooth paste.
  • Heat the same pan, add some butter and red chili powder. Saute the chili powder on low flame, till the raw smell is gone, 2-3 minutes. Careful not to burn them. Add the puree to the pan
  • Bring the gravy to a boil, stirring frequently, and add the fried chicken pieces, 1/2 tsp kasoori methi, and fresh cream. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 10-15 minutes.
  • Garnish it with 1/2 tsp kasoori methi and cream. Butter Chicken is ready to be served with rice, naan, etc.

Notes

You can find the recipe for Homemade fresh Ginger Garlic Paste