Homemade Butter Chicken
ID: 910714ff...
A rich and deeply flavorful butter chicken made at home using a two-step yogurt marinade, air-fried chicken breast to mimic tandoori style, and a smooth, creamy tomato-cashew gravy.
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🍳 Cooking Flow
Marinate the cubed chicken breast twice and let it rest overnight. → Air-fry the chicken on max broil to mimic tandoori-style charring. → Sauté onions and blend them smoothly with fresh tomatoes, cashews, and water. → Toast whole and powder spices in melted butter, add the blended gravy, and simmer. → Combine the gravy with cooked chicken, adjust seasoning with salt, sugar, fenugreek, and finish with heavy cream.
Cooking Steps
Brief Cooking Order
Marinate the cubed chicken breast twice and let it rest overnight. → Air-fry the chicken on max broil to mimic tandoori-style charring. → Sauté onions and blend them smoothly with fresh tomatoes, cashews, and water. → Toast whole and powder spices in melted butter, add the blended gravy, and simmer. → Combine the gravy with cooked chicken, adjust seasoning with salt, sugar, fenugreek, and finish with heavy cream.
Introduction
A rich and deeply flavorful butter chicken made at home using a two-step yogurt marinade, air-fried chicken breast to mimic tandoori style, and a smooth, creamy tomato-cashew gravy.
Step 1
First round of marination: Toss cubed chicken breast with 1 tsp of Kashmiri red chili powder, 1/2 tsp of salt, and 1.5 tbsp of lemon juice. Put it in the fridge for at least 20 minutes.
Step 2
Second round of marination: Add 1/2 cup of Greek yogurt, 1/4 tsp of turmeric, 1.5 tsp of garam masala, 1.5 tsp of coriander powder, 1 tsp of cumin powder, 1.5 tsp of fenugreek leaves, and 1.5 tbsp of ginger-garlic paste to the chicken. Cover and marinate in the fridge for at least 4 hours to overnight.
Step 3
Air-fry the marinated chicken on max broil (without the grate, bottom oiled) until slightly charred and cooked through.
Step 4
Prepare the gravy base: Sauté chopped onions in a hot pan with oil until they pick up some color. Blend the onions with tomatoes, cashews, and 3/4 cup of water using an immersion blender until completely smooth.
Step 5
Melt 2 tbsp of butter on medium heat. Toast whole spices (cinnamon stick, cardamom, cloves) until fragrant, then add 2 tbsp of ginger-garlic paste and chopped green chili.
Ingredients List
Important Notes
Using a two-step marination process ensures the chicken breast absorbs maximum flavor and remains juicy.
Be sure to blend the tomato-cashew mixture thoroughly until it is completely smooth to avoid a gritty texture.
Sauté the blended gravy for at least 20 minutes on medium heat to eliminate any raw cashew or metallic tomato taste.
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