Ayesha’s Creamy Butter Chicken

Steps

1. 1

   Prepare the ingredients: chop the onion and tomatoes, grate or chop the ginger, peel the garlic, and cut the already-cooked chicken into bite-size pieces. Set the chicken aside while making the sauce.

2. 2

   Melt about half of the butter in a large, heavy-bottomed pan over medium heat. Add the chopped onion, tomatoes, ginger, garlic, cashews, ground spices, and salt. Stir to coat everything in the butter.

3. 3

   Cook the mixture over medium heat until the onions and tomatoes are very soft and the cashews have softened, about 15–20 minutes. Stir occasionally so the mixture does not scorch; it should smell fragrant and look jammy.

   Start 20-minute timer
4. 4

   Remove the pan from the heat and let the mixture cool briefly. Transfer it to a blender and blend until completely smooth, adding a small splash of water only if needed to help the blades move. Take care when blending hot ingredients.

5. 5

   Pour the blended sauce back into the pan. Return it to medium-low heat and cook, stirring frequently, until the color deepens slightly and the sauce becomes glossy. This roasting step develops the flavor, so do not rush it; cook for about 8–10 minutes.

   Start 10-minute timer
6. 6

   Add the cooked chicken to the roasted sauce and stir until every piece is coated. Add the crushed dried fenugreek leaves and garam masala.

7. 7

   Lower the heat and simmer gently for about 8–10 minutes, stirring occasionally, until the chicken is hot throughout and the sauce has thickened. Look for a glossy layer of butter or oil separating at the surface.

   Start 10-minute timer
8. 8

   Add the fresh cream and the remaining butter. Stir gently until the butter melts and the sauce becomes smooth, creamy, and rich. Avoid boiling vigorously after adding the cream.

9. 9

   Taste and adjust the salt and spices. Serve hot, ideally with naan, roti, or basmati rice.