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 marinade)
• 2 tsp red chili powder (For the marinade)
• 1 tsp coriander powder (For the marinade)
• 0.5 tsp garam masala powder (For the marinade)
• 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 a handful, approximately 10–12 cashews)
• 4 dried red chilies (The source specifies 4–5)
• butter (For 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)
• dried fenugreek leaves (Kasuri methi, for garnish)
• cilantro (For garnish)
• chili oil (A drizzle, for garnish)
• cream (A drizzle, for garnish)
• naan (For serving)

Steps

1. 1

   Cut the boneless chicken thigh or breast 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 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 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 for 15 minutes over medium heat, 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 and let it simmer for a few minutes.

17. 17

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

Notes

The source does not specify the amounts of oil, butter, gravy ginger garlic paste, heavy cream, or garnish ingredients. The transcript indicates that the finished chicken simmers for a few minutes after the cream and garam masala are added, but gives no exact simmering time.

Nutrition per serving

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