Never met anyone who doesn’t like Butter Chicken. Simple, flavorful and so divine. But most of time people never try and make it at home and Butter Chicken becomes an eat out special. Many times I have read where people tried the recipe following a famous chef, but the dish still does not come out as good as the ones at restaurant.
The recipe below and simple to make and the closest you can get to the authentic Butter Chicken flavor.
Chicken cooked in butter and light spices.
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Marinate the chicken with yogurt, Ginger garlic paste, salt, 1 tbsp onion paste, red chili powder, turmeric powder and tandoori masala.
Add oil to a pan . Put the chicken pieces one by one in the pan leaving the extra marinade.
Add Butter to a hot pan and immediately add oil. The oil won’t let the butter burn.
Add zeera to the oil, followed by the onion paste. Let it cook for 2 mins.
Add the ginger garlic paste. Saute till the raw smell goes away. Add the coriander powder, red chili powder and salt. After 2 mins, add the tomato puree and let it come to a boil.
Add the yogurt and the cashew paste. Cook for 5 mins.
Add the pieces of chicken and let everything blend in. At this point if you feel your gravy is too dry, you can add a little water as desired. Let it simmer on low flame for 5-7 mins.
Add the cream and cook for 2 minutes.
Add the crushed kasoori methi. Let it simmer for 2 mins.
Garnish with little cream and onions. Serve with garlic/plain naan.