Butter Chicken

Based on 0 ratings
A

AAA

Community member

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
chicken bone-less
tbsp
lemon juice
tsp
salt
¼ tsp
red chili powder
¼ tsp
paprika powder
tsp
turmeric (kurkuma) / haldi
tsp
garam masala powder
tbsp
oil
½ tbsp
ginger garlic paste
32 g
greek yoghurt (half cup)
tbsp
butter
½
cinnamon stick 2 inch
1
green cardamoms / elaichi
1
cloves / laung
1
green chilies slit
½ tsp
fenugreek seeds / methi
300 g
stewed tomatoes (6 large tomatoes)
1 tbsp
tomato paste
12½
cashew nuts (45 grams)
tbsp
sugar
50 ml
chilled cream
½ tsp
ginger garlic paste
½ tsp
red chili powder
tsp
garam masala
¼ tbsp
kasuri methi

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/9

    • tbsp lemon juice
    • tsp salt
    • ¼ tsp red chili powder
    • ¼ tsp paprika powder
    • 200 g chicken bone-less

    First marinate chicken with lemon juice, chili powder and salt for 20 minutes.

  • Step 2/9

    • tsp turmeric (kurkuma) / haldi
    • tsp garam masala powder
    • tbsp oil
    • ½ tbsp ginger garlic paste
    • 32 g greek yoghurt (half cup)

    Next marinate again with yogurt, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours. Overnight works best.

  • Step 3/9

    Add one tsp butter to a pan and add the marinade. Fry on high flame till all the moisture evaporates. Grill it but done cook the inside.. It may take about 20 to 30 mins depending on the size of your chicken chunks.

  • Step 4/9

    • tbsp butter
    • ½ cinnamon stick 2 inch
    • 1 green cardamoms / elaichi
    • 1 cloves / laung
    • 1 green chilies slit
    • ½ tsp fenugreek seeds / methi

    Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min. Add fenugreek seeds, ginger garlic paste, green chilies and fry till it turns brown and fragrant.

  • Step 5/9

    • 300 g stewed tomatoes (6 large tomatoes)
    • 1 tbsp tomato paste
    • tbsp sugar
    • ½ tsp ginger garlic paste
    • ½ tsp red chili powder

    Next pour the tomatoes and puree. Add red chili powder and sugar. Mix and cook until the tomato puree becomes very thick (like paste). +/- 45 min and stir regularly.

  • Step 6/9

    Add cashew nuts with 2 cups of water and puree until smooth and milk-like in color.

  • Step 7/9

    • 12½ cashew nuts (45 grams)

    Add cashews and water. Add more or less water to suit your desired consistency. Bring the mix to a boil and simmer for 3 to 5 minutes.

  • Step 8/9

    • tsp garam masala
    • ¼ tbsp kasuri methi

    Add chicken. Add garam masala, salt and kasuri methi/fenugreek leaves. Simmer for about 6 to 8 minutes. Butter chicken should become soft and tender.

  • Step 9/9

    • 50 ml chilled cream

    Pour chilled cream and stir afterwards switch off the stove.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!