Butter Chicken

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.

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Butter Chicken

Chicken cooked in butter and light spices.

Votes: 1
Rating: 5
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Cuisine

Indian

Prep Time

20` minutes

Cook Time

30 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken, thigh and leg boneless meat cut to small pieces
• 2 + 2 tbsp Ginger garlic paste Marination and sauce
• 5 tbsp Onion Paste
• 1/4 cup Yogurt
• 1 tsp Tandoori masala
• 1/2 tsp Salt More or less according to your taste
• 1 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1/2 cup Butter preferred unsalted, For the gravy
• 1/2 cup olive oil For the gravy
• 1/2 tsp Cumins seeds zeera, For the gravy
• 1/4 cup Cashews soaked in 1/2 cup water and grind to paste, For the gravy
• 1/2 cup Tomato puree For the gravy
• 1/2 cup Heavy cream For the gravy
• 2 tbsp Yogurt For the gravy
• 4 No. Green chilies chopped, For the gravy
• 1/2 tsp Red chili powder For the gravy
• 1/2 tsp Salt For the gravy
• 1/2 tsp Coriander powder For the gravy
• 3 tbsp Kasoori methi For the gravy

Cuisine Indian Prep Time 20` minutes Cook Time 30 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 1 Lb Chicken, thigh and leg boneless meat cut to small pieces 2 + 2 tbsp Ginger garlic paste Marination and sauce 5 tbsp Onion Paste 1/4 cup Yogurt 1 tsp Tandoori masala 1/2 tsp Salt More or less according to your taste 1 tsp Red chili powder 1/2 tsp Turmeric Powder 1/2 cup Butter preferred unsalted, For the gravy 1/2 cup olive oil For the gravy 1/2 tsp Cumins seeds zeera, For the gravy 1/4 cup Cashews soaked in 1/2 cup water and grind to paste, For the gravy 1/2 cup Tomato puree For the gravy 1/2 cup Heavy cream For the gravy 2 tbsp Yogurt For the gravy 4 No. Green chilies chopped, For the gravy 1/2 tsp Red chili powder For the gravy 1/2 tsp Salt For the gravy 1/2 tsp Coriander powder For the gravy 3 tbsp Kasoori methi For the gravy

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Marinate the chicken with yogurt, Ginger garlic paste, salt, 1 tbsp onion paste, red chili powder, turmeric powder and tandoori masala.

   
2. Marinate for 2 hours.

   
3. Add oil to a pan . Put the chicken pieces one by one in the pan leaving the extra marinade.

   
4. Lightly pan fry it.

   
5. Add Butter to a hot pan and immediately add oil. The oil won’t let the butter burn.

   
6. Add zeera to the oil, followed by the onion paste. Let it cook for 2 mins.

   
7. 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.

   
8. Add the yogurt and the cashew paste. Cook for 5 mins.

   
9. 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.

   
10. Add the cream and cook for 2 minutes.

    
11. Add the green chilies.

    
12. Add the crushed kasoori methi. Let it simmer for 2 mins.

    
13. Garnish with little cream and onions. Serve with garlic/plain naan.