Butter chicken is a rich and creamy tomato based gravy flavoured with indian spices.
Prep Time15mins
Cook Time40mins
Marination time8hrs
Total Time8hrs55mins
Course: dinner, Main Course, Side Dish
Cuisine: Indian
Keyword: chicken gravy, chicken recipes, north indian gravy, north indian side dish
Servings: 4People
Author: Divyabharathi
Equipment
blender
Pot
spatulas,
measuring cups
spoons
Ingredients
1medium sized onion(finely chopped)
1cuptomatoes pureeor 1/2 can of tomato pulp
6-8cashews(broken into half)
1/4cupbeaten yoghurt(at room temperature)
Corriander leaves a handful
1/4cupFresh cream or malai
2tbspbutter
1tspKashmiri Red chilli powder(add less if you prefer less spice)
1green chilli
1/4tspturmeric powder
1tsplemon juice
2tspgaram masala
2pod of garlic(large pods)
1/2inchginger
1/2 cupWater
2tbspcrushed kasuri methi
250 - 300 gms chicken breasts
2tbspTandoori chicken masala
1tspeach of ginger and garlic paste
1tspcardamom powder
1tspnutmeg powder
1tbspHoney
Instructions
Wash and cut the chicken breasts into bite size pieces and marinate with yoghurt , turmeric, 1/2 tsp red chilli powder lemon juice, salt , tandoori chicken masala and ginger garlic paste ... for atleast 2 hours or over night
In the same pan, add a spoon of oil and once its hot add the marinated chicken pieces, along with the marinade and cook until the chicken is cooked for 5-10 mins or cooked half way through... remove from heat and transfer the cooked chicken to a plate.
To the same pan, add a tbsp of butter, some red chilli powder, and mix it the butter for few seconds quickly.
Add in the blended onion, tomato cashew paste, and add the nutmeg powder, cardamom powder, garam masala, kasuri methi, honey and mix it all in. Check for salt and Cook in low to medium flame for 10 mins, stir in between to avoid burning in the bottom.
Next add the cooked chicken pieces, Add fresh cream cover and cook for another 10 mins or until you see the curry is glossy on top and richer red in colour.
Remove from heat, garish with fresh cream, coriander leaves and butter and serve hot with naan or roti .
Notes
Adjust the spice level to suit you. The quantity mentioned is mild because I have used Kashmiri red chilli powder. You can alternatively grill the chicken over a charcoal grill to get that perfect smoky tandoori flavor. Its important to have the yoghurt at room temperature and well beaten to avoid curdling. This is incase you don't have too much tie to marinate.If you don't have tandoori masala, you can simply use a mixture of red chilli powder, garam masala and little kasoori methi to it. 1 tsp each.If you are using ready made tandoori masala, check for spice levels and salt levels and add accordingly. As it may vary from brand to brand. I had used S&B tandoori masala powder.