Butter Chicken

Ingredients

• 500 g boneless chicken thigh or breast (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)
• cooking oil (For pan-frying the chicken and cooking the gravy; amount not specified)
• 1 large onion (Sliced)
• 2 large tomatoes (Sliced)
• ginger garlic paste (For the gravy; 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 10–12 cashews; use a handful)
• 4 dried red chilies (The source specifies 4–5)
• butter (For heating the final pan; amount not specified)
• 1 tsp Kashmiri red chili powder (Added to the final pan)
• 3 butter (Three small cubes, added while the paste cooks; cube size not specified)
• heavy cream (A splash, added with the chicken; amount not specified)
• 0.5 tsp garam masala (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)
• cream (For drizzling; amount not specified)

Steps

1. 1

   Cut the boneless chicken thigh or breast into small cubes.

2. 2

   Add the ginger garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala powder to the chicken. Mix well and marinate for 1–2 hours.

3. 3

   Pan-fry the marinated chicken until light golden brown.

4. 4

   Slice the onion and tomatoes.

5. 5

   Heat oil and butter in a pan. Add the sliced onion and sauté until golden.

6. 6

   Add some ginger garlic paste and the sliced tomatoes.

7. 7

   Add salt to taste, sugar, turmeric powder, cumin powder, coriander powder, and red chili powder.

8. 8

   Add the cashews and dried red chilies.

9. 9

   Cook the mixture over medium heat until the tomatoes soften.

10. 10

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

11. 11

    In a fresh pan, heat butter. Add the Kashmiri red chili powder, followed by the blended paste.

12. 12

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

13. 13

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

14. 14

    Garnish with dried fenugreek leaves, cilantro, and drizzles of chili oil and cream. Serve hot.

Notes

The source does not specify the amounts of oil, butter for the final pan, heavy cream, or garnish ingredients. It also does not specify a cooking time after the chicken is added to the final gravy.

Nutrition per serving

• main
• South Asian
• Indian
• butter chicken
• spicy
• stovetop
• marinated
• gluten-free