Butter Chicken

Ingredients

• 1 chicken breast (Cut into small cubes)
• 2 tbsp ginger garlic paste (Used for the marinade and additionally added to the sauce; amount for the sauce is unspecified)
• 0.5 tsp turmeric powder
• 2 tsp red chilli powder (Used in the chicken marinade)
• 1 tsp coriander powder
• 0.5 tsp garam masala powder
• cooking oil (For pan-frying the chicken and sautéing the onions; amount unspecified)
• butter (For sautéing the onions; amount unspecified)
• 1 large onion (Sliced)
• 2 large tomatoes (Sliced)
• cashews (About 10–12 cashews)
• dried red chillies (Use 4–5)
• 3 butter (Small cubes, added while the sauce cooks)
• Kashmiri red chilli powder (Added to the butter before the ground sauce; amount unspecified)
• heavy cream (A splash, added with the chicken)
• butter (For cooking the sauce; amount unspecified)
• dried methi leaves (For garnish; amount unspecified)
• cilantro (For garnish; amount unspecified)
• chilli oil or cream (For garnish; amount unspecified)

Steps

1. 1

   Cut 1 chicken breast into small cubes.

2. 2

   Combine the cubed chicken with 2 tablespoons ginger garlic paste, 1/2 teaspoon turmeric powder, 2 teaspoons red chilli powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala powder. Mix thoroughly so the chicken is evenly coated.

3. 3

   Marinate the seasoned chicken for 1–2 hours.

4. 4

   Pan-fry the marinated chicken pieces until light golden brown. Set aside.

5. 5

   Slice 1 large onion and 2 large tomatoes.

6. 6

   Heat some oil and butter in a pan.

7. 7

   Add the sliced onion and sauté until light brown.

8. 8

   Add some additional ginger garlic paste and the sliced tomatoes to the pan.

9. 9

   Add about 10–12 cashews and 4–5 dried red chillies.

10. 10

    Cook over medium heat until the tomatoes are soft, then set the mixture aside to cool.

11. 11

    Once cooled, grind the tomato mixture to a paste.

12. 12

    Heat some butter in a pan and add Kashmiri red chilli powder.

13. 13

    Add the ground tomato-cashew paste and cook over medium heat for 15 minutes.

14. 14

    While the sauce cooks, add 3 small cubes of butter.

15. 15

    Add the pan-fried chicken and a splash of heavy cream to the sauce. Mix everything well.

16. 16

    Garnish with dried methi leaves, cilantro, and some chilli oil or cream. Serve.

Notes

The source does not specify exact amounts for the cooking oil, butter used for sautéing and sauce-making, Kashmiri chilli powder, heavy cream, or garnishes. It also does not specify the pan-frying or initial sauce-cooking durations beyond cooking the finished sauce for 15 minutes.

Nutrition per serving

• main
• Indian
• curry
• butter chicken
• high-protein
• keto-friendly
• stovetop
• gluten-free