Butter Chicken

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Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g chicken breasts
250 ml yogurt (for marinating)
2 tbsp butter (soft, for marinating)
1 tbsp lime juice
1½ tsp ginger garlic paste (for marinating)
1 tsp kashmiri chilli powder (for marinating)
¼ tsp turmeric (ground, for marinating)
½ tsp garam masala (for marinating)
¾ tsp salt (for marinating)
1 tbsp vegetable oil
2 tbsp butter (soft)
tomatoes
1½ tbsp tomato purée
1 tsp onion seeds
cloves
cardamom pods
cinnamon stick
½ tsp black peppercorn
1½ tbsp ginger garlic paste
dry red chilli
1 tsp turmeric (ground)
1 tsp kashmiri red chilli powder
1½ tsp kasuri methi
1½ tsp honey
125 ml cream
salt to taste
  • Step 1/6

    • 750 g chicken breasts
    • 250 ml yogurt (for marinating)
    • 2 tbsp butter (soft, for marinating)
    • 1 tbsp lime juice
    • 1½ tsp ginger garlic paste (for marinating)
    • 1 tsp kashmiri chilli powder (for marinating)
    • ¼ tsp turmeric (ground, for marinating)
    • ½ tsp garam masala (for marinating)
    • ¾ tsp salt (for marinating)

    Hang the yoghurt in a muslin cloth for 10 minutes and then toss it in the bowl. Add the butter, lime juice, ginger garlic paste, kashmiri chilli powder, turmeric powder, garam masala and salt. Mix this spices in a bowl and toss the chicken cubes in it, mix well and refrigerate for 3-4 hours or overnight.

  • Step 2/6

    • 2 tbsp butter (soft)

    String the chicken cubes on skewers and cook on a griddle pan till it’s cooked. Now baste the chicken with butter and cook for 2 more minutes, and keep it aside.

  • Step 3/6

    • 1 tbsp vegetable oil
    • 1 tsp onion seeds
    • cloves
    • cardamom pods
    • cinnamon stick
    • ½ tsp black peppercorn
    • dry red chilli

    To prepare the gravy, heat the oil and butter in a pan and add the dry red chilli, onion seeds, cloves, cardamom, cinnamon, and black pepper, sauté for 2 minutes.

  • Step 4/6

    • tomatoes
    • 1½ tbsp tomato purée
    • 1½ tbsp ginger garlic paste
    • 1 tsp turmeric (ground)
    • 1 tsp kashmiri red chilli powder
    • 1½ tsp kasuri methi
    • 1½ tsp honey
    • salt to taste

    Then add ginger and garlic paste, cook for 2 minutes, add the tomatoes and tomato puree, turmeric powder, Kashmiri chilli powder, kasuri methi, honey, and salt.

  • Step 5/6

    Add a ⅓ cup of water bring it to a boil and then simmer for 10-15 minutes, cool the gravy and blend in the mixer till smooth.

  • Step 6/6

    • 125 ml cream

    Heat the gravy in a pan, once hot add the chicken pieces and cook for 5 minutes till the chicken is warm. Now add the fresh cream and mix well and simmer for 3-4 minutes.

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