Butter Chicken

Ingredients

• 500 g chicken breast or boneless chicken thighs (Cut into small cubes.)
• 2 tsp ginger garlic paste (For the chicken marinade.)
• 0.5 tsp turmeric powder (For the chicken marinade.)
• 2 tsp red chili powder (For the chicken marinade.)
• 1 tsp coriander powder (For the chicken marinade.)
• 0.5 tsp garam masala powder (For the chicken marinade.)
• oil (For pan-frying the chicken and cooking the gravy; amount not specified.)
• 1 large onion (Slice.)
• 2 large tomatoes (Slice.)
• butter (For heating with the oil and cooking the gravy; amount not specified.)
• ginger garlic paste (Add some to the onion and tomato mixture; amount not specified.)
• salt (To taste.)
• 0.5 tsp sugar (For the gravy.)
• 0.5 tsp turmeric powder (For the gravy.)
• 0.5 tsp cumin powder (For the gravy.)
• 0.5 tsp coriander powder (For the gravy.)
• 1 tsp red chili powder (For the gravy.)
• 10 cashews (The source specifies a handful, approximately 10–12 cashews.)
• 4 dried red chilies (The source specifies 4–5.)
• butter (For heating the fresh pan and adding three small cubes while the paste cooks; amount not specified.)
• 1 tsp Kashmiri red chili powder (Add to the butter before the blended paste.)
• 0.5 tsp heavy cream (A splash, added with the chicken; amount not specified. Also used for the finishing drizzle.)
• 0.5 tsp garam masala powder (Added with the chicken at the end.)
• dried fenugreek leaves (Kasuri methi, for garnish; amount not specified.)
• cilantro (For garnish; amount not specified.)
• chili oil (For drizzling; amount not specified.)

Steps

1. 1

   Cut the chicken breast or boneless chicken thighs into small cubes.

2. 2

   Add 2 teaspoons ginger garlic paste, 1/2 teaspoon turmeric powder, 2 teaspoons red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala powder to the chicken. Mix well.

3. 3

   Marinate the seasoned chicken for 1–2 hours.

4. 4

   Pan-fry the marinated chicken until light golden brown.

5. 5

   Slice 1 large onion and 2 large tomatoes.

6. 6

   Heat oil and butter in a pan.

7. 7

   Add the sliced onion and sauté until golden.

8. 8

   Add some ginger garlic paste and the sliced tomatoes.

9. 9

   Add salt to taste, 1/2 teaspoon sugar, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 1 teaspoon red chili powder.

10. 10

    Add a handful of cashews, approximately 10–12, followed by 4–5 dried red chilies.

11. 11

    Cook the mixture over medium heat until the tomatoes soften.

12. 12

    Cool the cooked mixture, then blend it into a smooth paste.

13. 13

    In a fresh pan, heat butter.

14. 14

    Add 1 teaspoon Kashmiri red chili powder, then add the blended paste.

15. 15

    Cook the paste over medium heat for 15 minutes, adding 3 small cubes of butter while it cooks.

16. 16

    Add the pan-fried chicken, a splash of heavy cream, and 1/2 teaspoon garam masala. Mix everything well.

17. 17

    Garnish with dried fenugreek leaves, cilantro, and a drizzle of chili oil and cream.

18. 18

    Serve hot.

Notes

The source does not specify the amounts of oil, butter, ginger garlic paste added to the gravy, heavy cream, or garnish ingredients. It also does not specify the pan-frying time, the amount of finishing butter, or a final simmering time after the chicken and cream are added.

Nutrition per serving

• main
• Indian
• South Asian
• chicken
• curry
• stovetop
• butter chicken
• gluten-free