Butter Chicken
Butter Chicken
Ingredients
For Chicken Marination
- 500 g boneless chicken
- 1/4 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoon kasuri methi, (fenugreek leaves)
- 1/2 teaspoon black pepper
For Gravy
- 1 tablespoon butter
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 200 g tomatoes, pureed
- 100 g cashews
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi, (fenugreek leaves)
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup cream
- 1 teaspoon sugar
Instructions
- 1
In a bowl, add the 500g boneless chicken. Add 1/4 cup yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon garam masala, 1/2 teaspoon kasuri methi, and 1/2 teaspoon black pepper. Mix all the ingredients thoroughly until the chicken is well coated. Marinate the chicken for 30 minutes.
⏱️ 5 min
- 2
Heat 1 tablespoon butter and 2 tablespoons oil in a pan over medium-high heat. Add the marinated chicken to the pan. Cook the chicken until it is 80% done, about 8-10 minutes, stirring occasionally. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 10 min
- 3
In the same pan, add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Sauté for about 30 seconds until fragrant. Add 1 chopped onion and sauté until it turns golden brown, about 5-7 minutes. Add 1 tablespoon ginger-garlic paste and sauté well until fragrant, about 1-2 minutes. Pour in 200g pureed tomatoes and cook for 5 minutes, stirring occasionally. Add 100g cashews.
⏱️ 15 min
- 4
Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon kasuri methi, and 1/2 teaspoon salt to the pan. Mix all the spices and cook for 2 minutes, stirring constantly to prevent burning. Add 1 cup of water. Cover the pan and cook for 10 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Remove the pan from heat and let the gravy mixture cool down for about 10 minutes. Transfer the cooled mixture to a blender. Blend until a smooth paste is formed. Strain the blended paste through a fine-mesh sieve into a clean bowl or back into the pan to ensure a velvety smooth gravy texture.
⏱️ 15 min
- 6
Return the strained gravy to the pan over medium heat. Add the previously cooked chicken to the gravy. Stir in 1/4 cup cream and 1 teaspoon sugar. Mix all ingredients thoroughly. Cook for an additional 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.
⏱️ 5 min
- 7
Garnish the butter chicken with a drizzle of cream and a sprinkle of kasuri methi. Serve hot with naan or rice.
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
For Chicken Marination
- 500 g boneless chicken
- 1/4 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoon kasuri methi, (fenugreek leaves)
- 1/2 teaspoon black pepper
For Gravy
- 1 tablespoon butter
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 200 g tomatoes, pureed
- 100 g cashews
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi, (fenugreek leaves)
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup cream
- 1 teaspoon sugar
Instructions
- 1
In a bowl, add the 500g boneless chicken. Add 1/4 cup yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon garam masala, 1/2 teaspoon kasuri methi, and 1/2 teaspoon black pepper. Mix all the ingredients thoroughly until the chicken is well coated. Marinate the chicken for 30 minutes.
⏱️ 5 min - 2
Heat 1 tablespoon butter and 2 tablespoons oil in a pan over medium-high heat. Add the marinated chicken to the pan. Cook the chicken until it is 80% done, about 8-10 minutes, stirring occasionally. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 10 min - 3
In the same pan, add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Sauté for about 30 seconds until fragrant. Add 1 chopped onion and sauté until it turns golden brown, about 5-7 minutes. Add 1 tablespoon ginger-garlic paste and sauté well until fragrant, about 1-2 minutes. Pour in 200g pureed tomatoes and cook for 5 minutes, stirring occasionally. Add 100g cashews.
⏱️ 15 min - 4
Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon kasuri methi, and 1/2 teaspoon salt to the pan. Mix all the spices and cook for 2 minutes, stirring constantly to prevent burning. Add 1 cup of water. Cover the pan and cook for 10 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Remove the pan from heat and let the gravy mixture cool down for about 10 minutes. Transfer the cooled mixture to a blender. Blend until a smooth paste is formed. Strain the blended paste through a fine-mesh sieve into a clean bowl or back into the pan to ensure a velvety smooth gravy texture.
⏱️ 15 min - 6
Return the strained gravy to the pan over medium heat. Add the previously cooked chicken to the gravy. Stir in 1/4 cup cream and 1 teaspoon sugar. Mix all ingredients thoroughly. Cook for an additional 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.
⏱️ 5 min - 7
Garnish the butter chicken with a drizzle of cream and a sprinkle of kasuri methi. Serve hot with naan or rice.