Butter Chicken
ID: 4413a70e...
A rich, creamy, and highly flavorful Indian classic made with spiced, marinated chicken tikkas cooked in a luscious, silky-smooth tomato and butter sauce.
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🍳 Cooking Flow
Marinate chicken with tandoori spices, lemon, and yogurt for 2 hours in the fridge. → Sauté spices, onions, ginger, garlic, cashews, and tomatoes, simmer with water, then blend and strain into a smooth gravy. → Pan-fry the marinated chicken pieces until cooked through and nicely browned on all sides. → Simmer the strained gravy in melted butter and Kasuri Methi, then toss in the fried chicken. → Finish by stirring in fresh cream and simmering gently on low heat before serving.
Cooking Steps
Brief Cooking Order
Marinate chicken with tandoori spices, lemon, and yogurt for 2 hours in the fridge. → Sauté spices, onions, ginger, garlic, cashews, and tomatoes, simmer with water, then blend and strain into a smooth gravy. → Pan-fry the marinated chicken pieces until cooked through and nicely browned on all sides. → Simmer the strained gravy in melted butter and Kasuri Methi, then toss in the fried chicken. → Finish by stirring in fresh cream and simmering gently on low heat before serving.
Introduction
A rich, creamy, and highly flavorful Indian classic made with spiced, marinated chicken tikkas cooked in a luscious, silky-smooth tomato and butter sauce.
Step 1
In a bowl, add the chicken pieces, ginger garlic paste, salt, lemon juice, tandoori masala, hung curd, oil, and optional red food color. Mix thoroughly to coat the chicken evenly.
Step 2
Cover the bowl and set aside to marinate for 2 hours in a refrigerator.
Step 3
Heat 1.5 tbsp of oil in a pan. Add cloves, cinnamon, green cardamoms, black cardamom, and bay leaf, and stir for a few seconds.
Step 4
Add the sliced onion and fry on medium heat for 1 minute.
Step 5
Add the chopped ginger, garlic cloves, and cashew nuts. Fry for 1 minute on medium heat.
Ingredients List
Important Notes
Marinating the chicken for at least 2 hours helps tenderize the meat and allows spices to penetrate deeply.
Be sure to remove the bay leaf and black cardamom before blending; otherwise, the gravy will taste bitter and lose its bright color.
Straining the blended sauce through a sieve is the key step to achieving the signature silky-smooth, restaurant-quality texture.
Always simmer the curry on low heat after adding fresh cream to prevent the cream from separating.
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