Famous Butter Chicken
ID: 576094d7...
A classic North Indian dish featuring tender marinated chicken cooked in a rich, creamy, and silky smooth tomato-butter gravy. Perfectly balanced with aromatic spices, cream, and a touch of sweetness.
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🍳 Cooking Flow
Marinate the chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices for 30 minutes. → Sauté onions, tomatoes, cashews, coriander stems, and whole spices, then simmer with water and ground spices before grinding and straining into a smooth gravy. → Pan-fry the marinated chicken on high heat to get a good sear, then cover and cook until tender. → Combine the cooked chicken with the strained smooth gravy, fresh cream, butter, Kasuri Methi, and sugar, then simmer on low heat until the oil separates.
Cooking Steps
Brief Cooking Order
Marinate the chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices for 30 minutes. → Sauté onions, tomatoes, cashews, coriander stems, and whole spices, then simmer with water and ground spices before grinding and straining into a smooth gravy. → Pan-fry the marinated chicken on high heat to get a good sear, then cover and cook until tender. → Combine the cooked chicken with the strained smooth gravy, fresh cream, butter, Kasuri Methi, and sugar, then simmer on low heat until the oil separates.
Introduction
A classic North Indian dish featuring tender marinated chicken cooked in a rich, creamy, and silky smooth tomato-butter gravy. Perfectly balanced with aromatic spices, cream, and a touch of sweetness.
Step 1
Prepare the chicken by washing it thoroughly and making deep cuts in the larger pieces to allow the marinade to penetrate inside.
Step 2
Add yogurt, red chili powder, cumin powder, garam masala, salt, lemon juice, and ginger-garlic paste to the chicken. Mix thoroughly with your hands, cover, and marinate for at least 30 minutes.
Step 3
Prepare the gravy ingredients: roughly chop the tomatoes and onions. Keep green chilies, green cardamoms, cloves, black cardamom, mace, coriander stems, and soaked cashew nuts ready.
Step 4
In a pan, heat 1 serving spoon of oil and about 2 tbsp of butter. Add bay leaves and whole spices (cardamom, cloves, black cardamom seeds, and mace) to infuse.
Step 5
Add green chilies and onions, sautéing until they soften. Next, add tomatoes, cashews, coriander stems, and 1/2 tsp of salt.
Ingredients List
Important Notes
Making deep cuts in the chicken pieces ensures that the marinade penetrates deeply, resulting in flavorful and juicy chicken.
Straining the tomato-onion-cashew paste through a sieve is the key to achieving the signature silky-smooth texture of restaurant-style butter chicken.
Do not fry the chicken on low heat initially, as it will release too much water and won't get the nice brown charred spots.
Adding a pinch of sugar balances the natural tanginess of the tomatoes.
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