Restaurant-Style Butter Chicken
@HomeCookingShow cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A classic Indian chicken curry featuring tender marinated boneless chicken in a rich, creamy tomato-based gravy thickened with cashews and finished with aromatic kasuri methi.
- Time
- 75 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Tree nuts and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken Marinade
Gravy Base
Final Sauce & Garnish
Steps
In a bowl, combine 200 grams of boneless chicken pieces with 1 teaspoon of pounded ginger garlic paste, 2 teaspoons of hung curd, the juice of half a lemon, 1 teaspoon Kashmiri chilli powder, 1 teaspoon garam masala powder, and 1 teaspoon salt.
Mix everything together thoroughly and let the chicken marinate for about 30 minutes.
Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated chicken pieces and cook for about 10 minutes until done. Remove the chicken from the pan and set aside.
In a separate pan (or the same one cleaned), add 1 tablespoon of butter and 1 tablespoon of oil.
Add the finely chopped onions and sauté until they have turned a nice golden brown color.
Add 1 teaspoon of pounded ginger garlic paste and sauté until fragrant.
Add the roughly chopped tomatoes and 3 whole Kashmiri red chillies. Mix well.
Add 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala powder.
Pour in 2 tablespoons of water and cook until the raw smell of the spices disappears and the tomatoes become nice and mushy.
Add 10 cashews to the mixture and sauté for about 5 minutes.
Turn off the heat and allow the masala mixture to cool completely.
Transfer the cooled mixture to a blender jar, add 1/4 cup of water, and grind it into a very fine, smooth paste.
In the same pan, add 2 tablespoons of butter and 1 teaspoon of Kashmiri red chilli powder over low heat.
Pour the ground masala paste into the pan. If the paste is coarse, pass it through a sieve first to ensure a silky texture.
Rinse the mixer jar with about 1/2 cup of water and add that liquid to the pan to adjust the consistency.
After simmering for 2-3 minutes, add the cooked chicken pieces and mix well.
Stir in 1/4 cup of fresh cream and let the curry simmer for about 10 minutes on low heat.
Finish the dish by adding crushed kasuri methi and finely chopped coriander leaves. Mix well and serve.
Notes
If your ground masala paste feels coarse, the author recommends passing it through a sieve before adding it back to the pan to achieve the signature smooth restaurant-style texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 723
- Protein
- 37 g
- Carbs
- 32 g
- Fat
- 51 g
- Fiber
- 6 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
