Butter Chicken
Butter Chicken, the most popular curry in World. Tender and Flavorful chicken curry in smooth creamy sauce. Easy to follow recipe with incredible Authentic flavour !
Ingredients
- 700 g Boneless Chicken
Marinade
- ¼ cup Plain Yoghurt
- 1 tbsp Garlic ginger paste
- 1 tbsp Lemon Juice
- 1½ tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Kashmiri Red Chilli (Alternative Paprika)
Sauce
- 1 Large onion finely chopped
- 1 Large Tomato finely chopped See Notes
- 1/4 cup Cooking Oil
- 1 tsp Salt
- 1 tsp Red Chilli powder
- ½ tsp Turmeric
- 1 tsp Kashmiri Red Chilli Powder See Notes
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- ¼ tsp Garam Masala
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- ¼ cup Cream See Notes
- 1 tbsp Butter
- Coriander/Cilantro for Garnish
Instructions
- Cut chicken into 1½ inch thin pieces.
- In a mixing bowl combine chicken with all the marinade ingredients.
- Marinate chicken for at least half an hour or up to 24 hours for the best results.
- Heat oil in a pan and fry onion until sautéed. Add garlic and ginger, fry for 2 minutes on low heat.
- Add all the spices except Kasuri Methi and Garam masala and fry for another minute and then add tomatoes.
- Add 1¼ cup of water, once the water starts to boil, cover and cook on low heat for 30 minutes.
- While the sauce is simmering, you can cook the chicken. Heat oil in a pan or skillet.
- Put chicken in the pan but make sure the pan is not too overcrowded. Turn the sides to get nice colour on each side.
- Take the cooked chicken out and set aside.
- Pour the sauce in a blender or using a stick blender puree it. Pour it back into the same pot using a sieve. Using a spatula make sure all the liquid is strained leaving behind only fiber from tomato and onion. Discard that.
- On medium low heat allow the sauce to heat up again and then add the grilled chicken.
- Add cream gradually while stirring the sauce. Make sure the cream is at room temperature, not cold straight from the fridge.
- Lastly add butter and some kasuri methi (dried fenugreek leaves) and garam masala.
- Taste test at this stage and add more salt if required. Once the sauce starts bubbling its ready.
- Drizzle a little bit cream and garnish with finely chopped corriander/cilantro
- Serve with steamed rice or naan.
Notes
- If Kashmiri red chilli is not available use Paprika.
- You can choose between full fat cream, cooking cream or lite cream. Even sour cream works perfectly fine.
- Use very finely chopped tomatoes. Canned crushed tomatoes can also be used.