I was craving Indian food and this creamy dreamy Butter Chicken recipe was exactly what I needed! Once you try this Butter Chicken recipe, I’m sure all your family and friends will be coming back for seconds.
Ingredients
For the Chicken
- 500 grams Chicken Breast, boneless
- 1 tbsp Oil
- 1 tbsp Kashmiri Chili Powder
- ½ tsp Turmeric Powder
- ¼ tsp Cumin Powder
- ¼ tsp Coriander Powder
- 1 tsp Ginger Paste
- ½ tbsp Garlic Paste
- ¼ cup Yogurt, thick
- 1 tbsp Lemon Juice
- Salt to Taste
For Cooking the Chicken
- 1 tbsp Butter
- 2 tbsp Oil
For the Gravy
- 3 tbsp Oil
- 1½ (150 grams) Onion, medium size, roughly cut
- 1 tbsp Garlic Paste
- ½ tbsp Ginger Paste
- 2 tbsp Kashmiri Chili Powder
- ½ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Kasoori Methi
- 2 Cardamom, split
- 6 (500 gms) Tomatoes, medium size, quartered
- 50 gms Cashew Nuts
- 2 tbsp Lemon Juice
- 2 tbsp Butter
- Salt to taste
For Seasoning the Gravy
- 3 tbsp Butter
- ½ tsp Garam Masala
- 1 tsp Kasoori Methi
- 2 tbsp Sugar
- ½ cup Heavy Cream
For Garnish
- 2 tbsp Fresh Cilantro, finely chopped
- 2 tbsp Fresh Cream
Method
- Marinate the chicken with all the ingredients mentioned above and set it aside for approximately 30 minutes.
- In the meantime prepare the base of the gravy by adding oil to a heated pot and then sauteing the onion, ginger and garlic paste, till the onions turn translucent and the raw flavour of the ginger and garlic paste has gone.
- Now add the kashmiri chili powder, turmeric powder, coriander powder, cumin powder, kasoori methi and split cardamoms. Saute for about a minute.
- Toss in the tomatoes, cashew nuts, lemon juice and butter. Stir till the butter has melted and all the ingredients have got well mixed together.
- Cover and allow to cook on a medium heat for about 10-12 minutes or until all the ingredients have got homogenized.
- Take it off the heat and allow it to cool.
- To a heated skillet add butter and oil. Increase the heat to medium high and add one piece of marinated chicken at a time and sear them on both sides till you get a little colour. Remove and keep aside on a plate. Cook the chicken in two batches. Do not overcrowd the pan.
- Once the mixture has cooled, add it to a blender and blend till you get a thick smooth purée. Add a little water if needed.
- Now, to a heated pot on a medium heat add the butter. Once the butter has melted, add the purée and give it a mix till it combines with the butter.
- Add the garam masala, kasoori methi, sugar and cream. Give it a mix and allow it to cook for about 5 minutes. Add a little water if need be and continue cooking for another 2 minutes.
- Now toss in the cooked chicken and give it a good stir. Allow it to simmer for 2-3 minutes. Add finely chopped cilantro and give it a final mix.
- Take it off the heat and plate it. Garnish with fresh cream and cilantro.