Butter Chicken
ID: 0adcec62...
This classic restaurant-style Butter Chicken features tender, marinated chicken pieces cooked to golden perfection, then simmered in a rich, creamy, and mildly spiced tomato-cashew gravy. It is a highly popular and aromatic Indian dish that pairs beautifully with hot naan, roti, or pulao.
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🍳 Cooking Flow
Marinate chicken with yogurt, lemon juice, and spices for 30 minutes, then pan-fry until cooked. → Sauté onions, tomatoes, spices, and cashew nuts in butter and oil, then cook until mushy. → Cool the sautéed mixture and grind it into a smooth paste with some water. → Simmer the paste with melted butter and chili powder, then add the fried chicken. → Stir in fresh cream, simmer covered for 10 minutes, and garnish with kasuri methi and coriander leaves.
Cooking Steps
Brief Cooking Order
Marinate chicken with yogurt, lemon juice, and spices for 30 minutes, then pan-fry until cooked. → Sauté onions, tomatoes, spices, and cashew nuts in butter and oil, then cook until mushy. → Cool the sautéed mixture and grind it into a smooth paste with some water. → Simmer the paste with melted butter and chili powder, then add the fried chicken. → Stir in fresh cream, simmer covered for 10 minutes, and garnish with kasuri methi and coriander leaves.
Introduction
This classic restaurant-style Butter Chicken features tender, marinated chicken pieces cooked to golden perfection, then simmered in a rich, creamy, and mildly spiced tomato-cashew gravy. It is a highly popular and aromatic Indian dish that pairs beautifully with hot naan, roti, or pulao.
Step 1
In a bowl, combine the boneless chicken pieces with 1 tsp of pounded ginger-garlic, 2 tsp of hung curd, juice of 1/2 lemon, 1 tsp of Kashmiri chili powder, 1/2 tsp of garam masala, and 1/2 tsp of salt. Mix thoroughly and marinate for 30 minutes.
Step 2
Heat 1 tbsp of oil in a pan. Add the marinated chicken pieces and cook them for about 10 minutes until golden and cooked through. Remove the chicken from the pan and set it aside.
Step 3
In a separate pan, melt 1 tbsp of butter and add 1 tbsp of oil. Add the chopped onions and sauté them over medium heat until they turn golden brown.
Step 4
Add 1 tsp of pounded ginger-garlic and sauté for a minute. Then add the chopped tomatoes, whole Kashmiri red chilies, 1 tsp of salt, 1 tsp of cumin powder, 1/2 tsp of coriander powder, and 1 tsp of garam masala. Mix well.
Step 5
Pour in 2 tbsp of water, stir, and cook until the raw smell of tomatoes disappears and they become completely mushy. Add the cashew nuts, sauté for an additional 5 minutes, and then turn off the heat to let the mixture cool.
Ingredients List
Important Notes
Using Kashmiri red chili powder is crucial for getting that signature, natural bright red color without using artificial food coloring.
For an ultra-smooth, velvet-like restaurant-style gravy, you can pass the ground masala paste through a fine sieve before simmering it in butter.
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