Butter Chicken

A rich and creamy North Indian dish made with marinated chicken cooked in a velvety tomato-based gravy, flavored with butter, cream, and aromatic spices. Perfectly pairs with naan or rice! 🍛✨

Ingredients

For the Chicken

• 300g boneless chicken breast, cut into pieces
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• Salt to taste
• Oil for pan-frying

For the Gravy

• 500g tomatoes, roughly slit
• 100g onions, roughly chopped
• 1 tbsp garlic paste
• 50g cashew nuts
• 1 tsp kasoori methi (dried fenugreek leaves)
• ½ tsp garam masala
• 4 tbsp sugar
• 2 tbsp Kashmiri chili powder
• 5 tbsp butter
• 3 tbsp fresh cream
• 2 tbsp malt vinegar (or 1.5 tbsp white vinegar)
• Salt to taste

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Method

Step 1: Marinate the Chicken

1. In a bowl, mix the chicken pieces with ginger-garlic paste, red chili powder, and salt.
2. Let it marinate for 15-20 minutes.

Step 2: Cook the Chicken

1. Heat oil in a pan and fry the marinated chicken until fully cooked.
2. Remove from the pan and set aside.

Step 3: Prepare the Gravy

1. In the same pan, heat a little oil and 1 tbsp butter.
2. Add the chopped onions and sauté until soft.
3. Add the tomatoes and cashew nuts, and cook for a few minutes.
4. Pour in some water and add garlic paste, salt, malt vinegar, sugar, garam masala, and Kashmiri chili powder.
5. Mix well and let it simmer for 15-20 minutes.

Step 4: Blend and Strain

1. Once the mixture is cooked, blend it into a smooth puree.
2. Strain the puree back into the pan to remove any coarse bits.

Step 5: Final Touches

1. Add butter, cream, cooked chicken, and kasoori methi to the strained gravy.
2. Simmer for 5-7 minutes, allowing the flavors to blend.
3. Garnish with extra cream and a sprinkle of kasoori methi.

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Serving Suggestion

Serve hot with naan, roti, or steamed rice. Enjoy your delicious homemade Butter Chicken! 😊