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butter chicken

Butter Chicken Recipe

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Ingredients Method Video Notes

Ingredients
  

For Marination atleast 30 mins or few hours
  • Boneless Chicken 300gm (Chicken thighs best)
  • 1/4 Teaspoon Salt
  • 2 Tablespoon Hung curd
  • 1 Teaspoon Kashmiri Chili
  • 1 Teaspoon Tandoori masala
  • 1/2 Teaspoon Kasuri Methi/fenugreek leaves, crushed
  • 2 Teaspoon Mustard Oil
  • 1 Teaspoon Ginger garlic paste
  • 1/2 Tbsp Lemon juice
  • 1 Teaspoon Vegetable Oil to pan fry
For the Puree
  • 1 Tsp Butter and 2 Tsp oil
  • 4 Cloves, 1 inch Cinnamon, 2 small Bay leaves, 4 Green Cardamom, 1/2 Tsp Cumin seeds
  • 100g | 1 Small sized Onion
  • 3 big Garlic cloves
  • 1 inch Ginger
  • 350g | 3 Big Tomatoes, roughly sliced
  • 10 Cashews, soaked in Hot Water for 15mins
  • Salt to taste
  • 1/4 Cup Hot Water
For Gravy
  • 1 Tsp Oil, 2 Tsp Butter
  • 1 Teaspoon Coriander powder
  • 1 Teaspoon Kashmiri Chili
  • Fried chicken pieces
  • Salt to taste
  • Water as required
  • 1 Teaspoon Honey
  • 1/2 Teaspoon Garam Masala
  • 1 Tsp Kasuri methi/Fenugreek leaves crushed
  • 2-3 Tbsp Fresh/Cooking Cream
  • Chopped Coriander leaves

Method
 

  1. Marinate boneless Chicken cubes with hung curd, spices, fenugreek leaves, lemon juice and mustard oil.
  2. In a pan add butter & oil, saute whole spices. Add sliced onions, ginger Garlic cloves. Saute till translucent. Add sliced tomatoes and soaked Cashews. Add salt, cover Cook 15 mins till tomatoes soften. Once cool, make a puree, strain it.
  3. In the same pan, Pan fry the chicken on medium heat 3-4 mins per side till almost cooked. Set them aside.
  4. Add butter, coriander & Kashmiri Chili Powder. Add the strained puree, cook on low heat for 10 mins. Add the fried chicken, honey, crushed fenugreek leaves, Garam masala and cream.
  5. Garnish with chopped coriander leaves. Serve hot with Naan/Paratha/Rice 🍽️

Video

Notes

Use Chicken Thighs for juicier results but Chicken Breast can also be used.