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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🍳 烹飪流程
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.
烹飪步驟
簡短烹飪順序
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.
開場介紹
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.
步驟 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.
步驟 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.
步驟 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.
步驟 4
Allow the sautéed tomato-onion-cashew mixture to cool down completely, then blend it into a smooth, thick puree without adding any water.
步驟 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.
材料清單
重要提醒
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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