Butter Chicken Recipe

 

✅ Ingredients:

For the chicken marinade:

• 500g boneless chicken (cut into bite-sized pieces)

• 1/2 cup yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• Salt to taste

• 1 tbsp lemon juice

For the gravy:

• 3 tbsp butter

• 2 tbsp oil

• 1 large onion (finely chopped)

• 2 tomatoes (pureed)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1/2 cup fresh cream (or cashew paste for richness)

• 1 tsp dried fenugreek leaves (kasuri methi), crushed

• Salt to taste

• Fresh coriander leaves (for garnish)

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👨‍🍳 Instructions:

1. Marinate chicken:

• Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.

• Marinate for at least 1 hour (overnight for best results).

2. Cook chicken:

• Heat 1 tbsp butter + 1 tbsp oil in a pan.

• Add marinated chicken and cook until chicken is about 80% done and slightly browned. Remove and set aside.

3. Prepare gravy:

• In the same pan, heat 2 tbsp butter + 1 tbsp oil.

• Add chopped onions and sauté until golden brown.

• Add ginger-garlic paste, sauté for a minute.

• Add tomato puree and cook until oil separates (about 8-10 minutes).

• Add red chili powder, coriander powder, turmeric powder, garam masala, and salt. Mix well.

4. Combine & simmer:

• Add cooked chicken pieces to the gravy. Mix well.

• Pour in fresh cream, stir gently, and simmer for 8-10 minutes on low heat.

• Crush kasuri methi between your palms and sprinkle it in. Mix and simmer for another 2 minutes.

5. Garnish & serve:

• Garnish with fresh coriander leaves.

• Serve hot with naan, roti, or steamed basmati rice.

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💡 Tips:

• For a richer taste, add cashew paste instead of cream.

• Adjust chili powder to control spiciness.

• You can use a grill or oven to cook chicken for smoky flavor.