Butter Chicken
Butter Chicken
Ingredients
For the Chicken
- 500 grams boneless chicken
- 1/2 cup yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder
- to taste salt
- 1 tablespoon lemon juice
For the Gravy
- 2 tablespoons butter
- 2 onions, medium, sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger garlic paste
- 1/4 cup cashews
- 2-3 green cardamoms
- 1/2 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder
- 1/4 cup fresh cilantro
- 1/2 cup water
- 1 tablespoon fenugreek leaves (kasuri methi)
- 1 tablespoon garam masala
- 1/4 cup fresh cream, (60ml)
- 2 tablespoons butter, for finishing
Instructions
- 1
In a large bowl, combine the boneless chicken with yogurt, 1 tablespoon ginger garlic paste, 1 tablespoon red chili powder, 1/2 tablespoon turmeric powder, 1/2 tablespoon cumin powder, 1/2 tablespoon coriander powder, salt to taste, and 1 tablespoon lemon juice. Mix well to ensure the chicken is evenly coated. Cover and marinate for at least 30 minutes in the refrigerator. (While the video doesn't show cooking the chicken, it's recommended to pan-fry or grill the marinated chicken until cooked through before adding to the gravy, or add it raw and cook within the gravy if preferred).
⏱️ 5 min
- 2
In a large pan or pot, melt 2 tablespoons of butter over medium heat. Add the sliced onions, chopped tomatoes, 1 tablespoon ginger garlic paste, cashews, and green cardamoms. Stir well.
⏱️ 5 min
- 3
Add 1/2 tablespoon red chili powder, 1/2 tablespoon turmeric powder, 1/2 tablespoon cumin powder, 1/2 tablespoon coriander powder, and fresh cilantro to the pan. Cook everything, stirring occasionally, until the vegetables become very soft and mushy, about 10-15 minutes.
⏱️ 15 min
- 4
Carefully transfer the cooked mixture to a blender. Blend until it forms a completely smooth paste. If needed, add a splash of water to help with blending, but avoid making it too thin.
⏱️ 5 min
- 5
Pour the smooth gravy paste back into the same pan. Cook the blended gravy base over medium-low heat, stirring frequently. This step is crucial for flavor development; continue to roast it until the color deepens slightly and it thickens, about 10-15 minutes.
⏱️ 15 min
- 6
Add the pre-cooked chicken pieces (from Step 1) to the roasted gravy. Pour in 1/2 cup of water, 1 tablespoon fenugreek leaves (kasuri methi), and 1 tablespoon garam masala. Stir to combine.
⏱️ 2 min
- 7
Bring the mixture to a gentle simmer. Cover the pan with a lid and continue simmering for 10-15 minutes, or until oil separation is visible on top, indicating the gravy is well cooked and the flavors have melded.
⏱️ 15 min
- 8
Stir in the 1/4 cup (60ml) fresh cream and the remaining 2 tablespoons of butter. Mix well until the butter has melted and the cream is fully incorporated, creating a rich and creamy texture.
⏱️ 3 min
- 9
Serve the Butter Chicken hot with naan, rice, or your favorite bread.
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
For the Chicken
- 500 grams boneless chicken
- 1/2 cup yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder
- to taste salt
- 1 tablespoon lemon juice
For the Gravy
- 2 tablespoons butter
- 2 onions, medium, sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger garlic paste
- 1/4 cup cashews
- 2-3 green cardamoms
- 1/2 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder
- 1/4 cup fresh cilantro
- 1/2 cup water
- 1 tablespoon fenugreek leaves (kasuri methi)
- 1 tablespoon garam masala
- 1/4 cup fresh cream, (60ml)
- 2 tablespoons butter, for finishing
Instructions
- 1
In a large bowl, combine the boneless chicken with yogurt, 1 tablespoon ginger garlic paste, 1 tablespoon red chili powder, 1/2 tablespoon turmeric powder, 1/2 tablespoon cumin powder, 1/2 tablespoon coriander powder, salt to taste, and 1 tablespoon lemon juice. Mix well to ensure the chicken is evenly coated. Cover and marinate for at least 30 minutes in the refrigerator. (While the video doesn't show cooking the chicken, it's recommended to pan-fry or grill the marinated chicken until cooked through before adding to the gravy, or add it raw and cook within the gravy if preferred).
⏱️ 5 min - 2
In a large pan or pot, melt 2 tablespoons of butter over medium heat. Add the sliced onions, chopped tomatoes, 1 tablespoon ginger garlic paste, cashews, and green cardamoms. Stir well.
⏱️ 5 min - 3
Add 1/2 tablespoon red chili powder, 1/2 tablespoon turmeric powder, 1/2 tablespoon cumin powder, 1/2 tablespoon coriander powder, and fresh cilantro to the pan. Cook everything, stirring occasionally, until the vegetables become very soft and mushy, about 10-15 minutes.
⏱️ 15 min - 4
Carefully transfer the cooked mixture to a blender. Blend until it forms a completely smooth paste. If needed, add a splash of water to help with blending, but avoid making it too thin.
⏱️ 5 min - 5
Pour the smooth gravy paste back into the same pan. Cook the blended gravy base over medium-low heat, stirring frequently. This step is crucial for flavor development; continue to roast it until the color deepens slightly and it thickens, about 10-15 minutes.
⏱️ 15 min - 6
Add the pre-cooked chicken pieces (from Step 1) to the roasted gravy. Pour in 1/2 cup of water, 1 tablespoon fenugreek leaves (kasuri methi), and 1 tablespoon garam masala. Stir to combine.
⏱️ 2 min - 7
Bring the mixture to a gentle simmer. Cover the pan with a lid and continue simmering for 10-15 minutes, or until oil separation is visible on top, indicating the gravy is well cooked and the flavors have melded.
⏱️ 15 min - 8
Stir in the 1/4 cup (60ml) fresh cream and the remaining 2 tablespoons of butter. Mix well until the butter has melted and the cream is fully incorporated, creating a rich and creamy texture.
⏱️ 3 min - 9
Serve the Butter Chicken hot with naan, rice, or your favorite bread.