Butter Chicken
Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch cubes
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
For Pan-Frying Chicken
- 2 tablespoons vegetable oil
For the Sauce Base
- 1 red onion, large, thinly sliced
- 1/4 cup cashews, raw
- 2 dried red chilies, stems removed
- 2 fresh tomatoes, medium, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1/2 cup water
For the Butter Chicken Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon red chili powder
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves, (kasoori methi), crushed
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons heavy cream, for swirling
Instructions
- 1
In a large bowl, combine the cubed chicken breast with ginger garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, 1 teaspoon red chili powder, and 1 teaspoon cumin powder. Mix thoroughly to ensure all chicken pieces are evenly coated. Cover and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry until nicely browned on all sides and cooked through, about 8-10 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 3
In the same pan (add a little more oil if needed), add the sliced red onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the cashews and dried red chilies, cooking for another 2-3 minutes until the cashews are lightly golden.
⏱️ 10 min
- 4
Stir in the chopped fresh tomatoes, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon cumin powder. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 8-10 minutes.
⏱️ 10 min
- 5
Carefully transfer the cooked onion and tomato mixture to a blender. Add 1/2 cup of water and blend until a very smooth, thick orange paste is formed. Set aside.
⏱️ 5 min
- 6
In the same clean skillet or a separate pot, melt 4 tablespoons of unsalted butter over medium-low heat. Once melted, stir in 1 teaspoon of red chili powder. Cook for about 30 seconds, stirring constantly, to create a fragrant chili butter base.
⏱️ 2 min
- 7
Pour the previously blended smooth orange sauce into the chili butter. Mix well and bring to a gentle simmer. Stir in 1/2 cup of heavy cream until fully incorporated, giving the sauce a lighter, creamy color.
⏱️ 5 min
- 8
Add 1 teaspoon of garam masala and 1 tablespoon of crushed dried fenugreek leaves (kasoori methi) to the sauce. Mix thoroughly. Gently add the pan-fried chicken pieces to the simmering sauce and stir to coat them evenly. Let it simmer for another 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 9
Remove from heat. Garnish generously with fresh chopped cilantro and an additional swirl of 2 tablespoons of heavy cream before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch cubes
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
For Pan-Frying Chicken
- 2 tablespoons vegetable oil
For the Sauce Base
- 1 red onion, large, thinly sliced
- 1/4 cup cashews, raw
- 2 dried red chilies, stems removed
- 2 fresh tomatoes, medium, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1/2 cup water
For the Butter Chicken Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon red chili powder
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves, (kasoori methi), crushed
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons heavy cream, for swirling
Instructions
- 1
In a large bowl, combine the cubed chicken breast with ginger garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, 1 teaspoon red chili powder, and 1 teaspoon cumin powder. Mix thoroughly to ensure all chicken pieces are evenly coated. Cover and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry until nicely browned on all sides and cooked through, about 8-10 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 3
In the same pan (add a little more oil if needed), add the sliced red onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the cashews and dried red chilies, cooking for another 2-3 minutes until the cashews are lightly golden.
⏱️ 10 min - 4
Stir in the chopped fresh tomatoes, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon cumin powder. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 8-10 minutes.
⏱️ 10 min - 5
Carefully transfer the cooked onion and tomato mixture to a blender. Add 1/2 cup of water and blend until a very smooth, thick orange paste is formed. Set aside.
⏱️ 5 min - 6
In the same clean skillet or a separate pot, melt 4 tablespoons of unsalted butter over medium-low heat. Once melted, stir in 1 teaspoon of red chili powder. Cook for about 30 seconds, stirring constantly, to create a fragrant chili butter base.
⏱️ 2 min - 7
Pour the previously blended smooth orange sauce into the chili butter. Mix well and bring to a gentle simmer. Stir in 1/2 cup of heavy cream until fully incorporated, giving the sauce a lighter, creamy color.
⏱️ 5 min - 8
Add 1 teaspoon of garam masala and 1 tablespoon of crushed dried fenugreek leaves (kasoori methi) to the sauce. Mix thoroughly. Gently add the pan-fried chicken pieces to the simmering sauce and stir to coat them evenly. Let it simmer for another 5 minutes to allow the flavors to meld.
⏱️ 5 min - 9
Remove from heat. Garnish generously with fresh chopped cilantro and an additional swirl of 2 tablespoons of heavy cream before serving hot.
⏱️ 3 min