Butter Chicken
ID: 73d6f87c...
A rich and creamy Indian butter chicken recipe prepared by a Greek chef in an Italian restaurant. The chicken is marinated in garlic-ginger paste and spices, seared, and then simmered in a velvety, blended tomato-onion gravy finished with heavy cream and aromatic fenugreek leaves.
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🍳 Cooking Flow
Marinate cubed chicken breast with ginger-garlic paste, turmeric, Kashmiri chili, and olive oil. → Sear the chicken in a hot pan until 90% cooked, then remove and set aside. → Stew chopped onions, tomatoes, garlic, spices, and water in the same pan for 10-12 minutes, then blend into a smooth gravy. → Recombine the blended sauce and chicken, simmer for 6-7 minutes, then finish with dried fenugreek leaves, heavy cream, and cilantro.
Cooking Steps
Brief Cooking Order
Marinate cubed chicken breast with ginger-garlic paste, turmeric, Kashmiri chili, and olive oil. → Sear the chicken in a hot pan until 90% cooked, then remove and set aside. → Stew chopped onions, tomatoes, garlic, spices, and water in the same pan for 10-12 minutes, then blend into a smooth gravy. → Recombine the blended sauce and chicken, simmer for 6-7 minutes, then finish with dried fenugreek leaves, heavy cream, and cilantro.
Introduction
A rich and creamy Indian butter chicken recipe prepared by a Greek chef in an Italian restaurant. The chicken is marinated in garlic-ginger paste and spices, seared, and then simmered in a velvety, blended tomato-onion gravy finished with heavy cream and aromatic fenugreek leaves.
Step 1
Cube the chicken breasts and place them in a mixing bowl.
Step 2
Add ginger-garlic paste, turmeric, Kashmiri chili powder, and a touch of olive oil to the chicken. Mix thoroughly with your hands to coat the chicken well.
Step 3
Preheat a pan over medium-high heat, add olive oil, and sear the marinated chicken until it is about 90% cooked. Transfer the chicken to a plate and set aside.
Step 4
In the same pan, add more olive oil, chopped red onion, chopped fresh tomatoes, and minced garlic.
Step 5
Add salt, sugar, more Kashmiri chili powder, garam masala, and 1 cup of water. Stir the mixture and let it stew for 10-12 minutes until the tomatoes are completely mushy.
Ingredients List
Important Notes
Traditional butter chicken recipes often include cashews (about 1/4 cup) in the stewed mixture before blending, but they are left out in this recipe as an optional variation.
Searing the chicken to only 90% keeps it succulent and prevents it from drying out when simmered in the sauce later.
Rubbing the Kasuri Methi (dried fenugreek leaves) between your palms before adding releases more aromatic oils into the sauce.
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