Butter Chicken
ID: db15b9a2...
A classic and popular Indian restaurant-style Butter Chicken recipe. Sliced chicken is marinated and shallow-fried, then simmered in a silky, rich, creamy tomato and butter gravy flavored with fenugreek leaves and cream.
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🍳 Cooking Flow
Marinate chicken slices and shallow fry in oil until textured, then set aside. → Sauté onions, ginger-garlic paste, spices, cashews, and tomatoes in the same pan, then cover and cook until soft. → Blend the cooked tomato mixture into a very smooth, silky paste. → Melt butter in a pan, add the blended paste, cream, sugar, ketchup, and color, then adjust the consistency with water. → Add the cooked chicken, simmer for a few minutes, finish with garam masala, and serve.
Cooking Steps
Brief Cooking Order
Marinate chicken slices and shallow fry in oil until textured, then set aside. → Sauté onions, ginger-garlic paste, spices, cashews, and tomatoes in the same pan, then cover and cook until soft. → Blend the cooked tomato mixture into a very smooth, silky paste. → Melt butter in a pan, add the blended paste, cream, sugar, ketchup, and color, then adjust the consistency with water. → Add the cooked chicken, simmer for a few minutes, finish with garam masala, and serve.
Introduction
A classic and popular Indian restaurant-style Butter Chicken recipe. Sliced chicken is marinated and shallow-fried, then simmered in a silky, rich, creamy tomato and butter gravy flavored with fenugreek leaves and cream.
Step 1
In a bowl, mix chicken slices with 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1 tsp coriander powder, and salt. Mix thoroughly to marinate.
Step 2
Heat 2 tbsp of oil in a pan. Add the marinated chicken and shallow fry until lightly cooked and textured. Remove the chicken from the pan and set aside.
Step 3
In the same pan with leftover oil and browned bits, add cumin seeds, chopped onions, and 1 tsp of ginger-garlic paste. Sauté well.
Step 4
Pour in a little water to deglaze the pan and scrape up the flavorful browned bits from the bottom.
Step 5
Add remaining coriander powder, cashew nuts, red chili powder, kasuri methi, green chilies, and chopped tomatoes. Cover and simmer slowly until tomatoes are completely soft and mashed.
Ingredients List
Important Notes
Sautéing the chicken beforehand locks in the juices and prevents water from oozing out into the gravy, which keeps the chicken tender and prevents texture changes.
Let the hot tomato mixture cool down slightly before blending to prevent steam buildup and potential burns.
Adjust the consistency of the gravy with a little water before adding cream, as the cream will thicken the gravy further.
Tomato ketchup and sugar add a subtle, tangy sweetness characteristic of restaurant-style butter chicken.
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