Butter Chicken
ID: 140daf9f...
A rich, creamy, and highly popular North Indian dish featuring tender marinated chicken cooked in a velvety tomato, butter, and cream-based gravy. It offers a perfect balance of smoky, sweet, and tangy flavors that pair beautifully with naan.
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🍳 Cooking Flow
Marinate chicken with yogurt, lemon juice, spices, and refrigerate for 30 minutes. → Shallow fry the chicken on low heat until fully cooked and golden brown. → Sauté onions, cashews, and tomatoes, then blend into a smooth base paste. → Simmer the paste with butter, spices, and the cooked chicken pieces. → Finish with tomato sauce, Kasuri Methi, cream, and garam masala, then simmer until the oil separates.
Cooking Steps
Brief Cooking Order
Marinate chicken with yogurt, lemon juice, spices, and refrigerate for 30 minutes. → Shallow fry the chicken on low heat until fully cooked and golden brown. → Sauté onions, cashews, and tomatoes, then blend into a smooth base paste. → Simmer the paste with butter, spices, and the cooked chicken pieces. → Finish with tomato sauce, Kasuri Methi, cream, and garam masala, then simmer until the oil separates.
Introduction
A rich, creamy, and highly popular North Indian dish featuring tender marinated chicken cooked in a velvety tomato, butter, and cream-based gravy. It offers a perfect balance of smoky, sweet, and tangy flavors that pair beautifully with naan.
Step 1
In a bowl, mix 1/2 kg chicken with 1/2 lemon juice, salt to taste, 1 tbsp Kashmiri red chili powder, 1 1/2 tsp ginger-garlic paste, and 2 tbsp curd. Slit the chicken pieces for better absorption. Cover and refrigerate for 30 minutes.
Step 2
Heat 2-3 tbsp of oil in a pan. Shallow fry the marinated chicken pieces on low flame. Cover with a lid and cook for 7-10 minutes, flipping occasionally until the chicken is tender and develops golden brown spots.
Step 3
In a separate pan, heat 1 tbsp of oil and sauté 1 diced onion. Once translucent, add 1 tsp ginger-garlic paste, a handful of cashews, and 2 chopped tomatoes. Add salt, cover, and cook for 2-4 minutes until tomatoes soften.
Step 4
Allow the sautéed tomato-onion-cashew mixture to cool down completely, then blend it into a smooth, thick puree without adding any water.
Step 5
In the same pan, heat 1 tbsp butter and 2 tbsp oil. Add 1 tsp red chili powder and 1/4 tsp turmeric powder. Immediately pour in the prepared tomato-cashew puree and mix well. Add 2-3 tbsp of water to adjust consistency.
Ingredients List
Important Notes
Using Kashmiri red chili powder is highly recommended as it imparts a rich red color without making the dish overly spicy.
Do not add water while blending the tomato-onion-cashew base to maintain a thick, creamy consistency.
Tomato sauce provides the perfect sweet-tangy balance, which is key to authentic restaurant-style butter chicken.
Cooking the chicken in the yogurt's own moisture on low heat keeps the meat extremely succulent.
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