Butter Chicken
Ingredients
Marination
- Chicken boneless 600 grams
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Red chili powder 1 teaspoon (or more for more spice)
- Salt to taste
- Oil 2 tablespoon for frying
Gravy
- Oil 1 tablespoon
- Butter 1 tablespoon
- Onions 2 very big sized, roughly chopped
- Garlic paste 1 tablespoon
- Cashew (Kaaju) should be unsalted 100 grams
- Tomatoes 600 grams roughly chopped
- Salt to taste 1 teaspoon or to taste
- Garam Masala 1 teaspoon
- Kashmiri red chili powder 4 teaspoons or regular chili powder 2 teaspoons
- Sugar 2 teaspoons
- White vinegar 2 teaspoons
- Dried fenugreek leaves (Kasoori methi) 1 teaspoon
- Butter 4 tablespoons
- Fresh cream 3 tablespoons
Garnish
- Fresh cream
- Butter
- Dried fenugreek leaves (Kasoori methi)
Instructions
- Clean and trip the excess fat from the chicken and wash it properly under running water.
- Pound the chicken breasts in such a way that the thickest part of the chicken becomes equal to the thinnest part. This way the chicken, when cooked is nice and tender.
- Cut the chicken into bite sized cubes.
- Marinate the chicken with salt, red chili powder, ginger paste and garlic paste.
- Mix, cover and refrigerate for 30 minutes.
- After 30 minutes, take the marinated chicken out. In a pan heat 1-2 tablespoons of oil then cook the marinated chicken pieces in it on a high flame. Transfer to a bowl when done.
- NOTE: The chicken should be well cooked (ready to eat).
- In the same pan add oil, butter and onion. Sauté the onions until translucent and soft. Do not brown the onions otherwise the color of the butter chicken will be less appealing.
- Once the onions are done, add cashew nuts. Stir fry until the onions just start to turn golden and the color of the cashews has changed slightly.
- Now add garlic paste and sauté until fragrant.
- Add roughly chopped tomatoes, add a few tablespoons of water to speed up the cooking process. Cover the pan with its lid and allow to cook on medium flame.
- When the onion and tomatoes are all mushy and the moisture has evaporated. Turn the flame off and let it cool a bit.
- Add this mixture to the blender, add some water to blend the mixture into a fine paste.
- Strain this mixture back into the same pan and make sure there is minimal wastage.
- NOTE: Straining is the most important step in butter chicken because the creamy and velvety texture of the butter chicken gravy is possible only if get rid of the grainy texture of the gravy by straining it through a sieve.
- Now add some salt, garam masala, Kashmiri red chili powder, vinegar and sugar
- Evenly mix it and let it simmer for 15-20 minutes
- To the gravy, now add butter, cream, cooked chicken and kasoori meethi. Once the butter has melted, cover with a lid and let it simmer for 5-7 minutes.
- Butter chicken is ready.
- Garnish it with cream and kasoori meethi
- Butter Chicken is ready to be served!
- Serve with naan!
- Enjoy!