Butter Chicken
Butter Chicken
Ingredients
For the Chicken and Gravy Base
- 1 1/2 pounds boneless chicken, cut into 1-inch pieces
- 2 tablespoons oil
- 2 onions, sliced
- 1 tablespoon ginger garlic paste
- 3 tomatoes, roughly chopped
- 1/4 cup cashews
- 2 green chilies
- 1/2 cup water
For Finishing the Butter Chicken
- 1/4 cup butter
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1/2 cup cream
- 1 tablespoon kasuri methi, crushed
Instructions
- 1
Cut the boneless chicken into 1-inch pieces and set aside.
⏱️ 5 min
- 2
Heat the oil in a large pan or Dutch oven over medium heat. Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.
⏱️ 10 min
- 3
Add the ginger garlic paste to the pan and sauté for another 30 seconds until fragrant.
⏱️ 1 min - 4
Stir in the roughly chopped tomatoes, cashews, and green chilies. Add 1/2 cup of water. Cover the pan and cook for 10 minutes, allowing the tomatoes to soften.
⏱️ 10 min
- 5
Remove the cooked mixture from the heat and let it cool down slightly for about 10 minutes.
⏱️ 10 min
- 6
Transfer the cooled mixture to a blender and blend until it achieves a smooth consistency. Be careful when blending hot liquids.
⏱️ 3 min
- 7
Strain the blended mixture through a fine-mesh sieve into a clean pan. Press the solids against the sieve with a spoon to extract all the liquid, discarding any remaining solids.
⏱️ 5 min
- 8
Add the butter to the strained gravy in the pan and melt it over medium heat.
⏱️ 2 min
- 9
Add the prepared boneless chicken pieces to the gravy. Season with chili powder, salt, and garam masala. Mix all the ingredients well to combine.
⏱️ 2 min
- 10
Cook the chicken in the gravy, stirring occasionally, until the chicken is tender and cooked through, about 10-15 minutes.
⏱️ 15 min
- 11
Stir in the sugar, cream, and crushed kasuri methi (fenugreek leaves). Mix everything thoroughly to incorporate the new ingredients.
⏱️ 2 min
- 12
Cook for a few more minutes to allow the flavors to meld and the gravy to thicken slightly. Taste and adjust seasoning if needed.
⏱️ 5 min
- 13
Serve the butter chicken hot with rice or naan bread.
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
For the Chicken and Gravy Base
- 1 1/2 pounds boneless chicken, cut into 1-inch pieces
- 2 tablespoons oil
- 2 onions, sliced
- 1 tablespoon ginger garlic paste
- 3 tomatoes, roughly chopped
- 1/4 cup cashews
- 2 green chilies
- 1/2 cup water
For Finishing the Butter Chicken
- 1/4 cup butter
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1/2 cup cream
- 1 tablespoon kasuri methi, crushed
Instructions
- 1
Cut the boneless chicken into 1-inch pieces and set aside.
⏱️ 5 min - 2
Heat the oil in a large pan or Dutch oven over medium heat. Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.
⏱️ 10 min - 3
Add the ginger garlic paste to the pan and sauté for another 30 seconds until fragrant.
⏱️ 1 min - 4
Stir in the roughly chopped tomatoes, cashews, and green chilies. Add 1/2 cup of water. Cover the pan and cook for 10 minutes, allowing the tomatoes to soften.
⏱️ 10 min - 5
Remove the cooked mixture from the heat and let it cool down slightly for about 10 minutes.
⏱️ 10 min - 6
Transfer the cooled mixture to a blender and blend until it achieves a smooth consistency. Be careful when blending hot liquids.
⏱️ 3 min - 7
Strain the blended mixture through a fine-mesh sieve into a clean pan. Press the solids against the sieve with a spoon to extract all the liquid, discarding any remaining solids.
⏱️ 5 min - 8
Add the butter to the strained gravy in the pan and melt it over medium heat.
⏱️ 2 min - 9
Add the prepared boneless chicken pieces to the gravy. Season with chili powder, salt, and garam masala. Mix all the ingredients well to combine.
⏱️ 2 min - 10
Cook the chicken in the gravy, stirring occasionally, until the chicken is tender and cooked through, about 10-15 minutes.
⏱️ 15 min - 11
Stir in the sugar, cream, and crushed kasuri methi (fenugreek leaves). Mix everything thoroughly to incorporate the new ingredients.
⏱️ 2 min - 12
Cook for a few more minutes to allow the flavors to meld and the gravy to thicken slightly. Taste and adjust seasoning if needed.
⏱️ 5 min - 13
Serve the butter chicken hot with rice or naan bread.