Butter Chicken Recipe
Butter Chicken is one of the most popular Indian non-veg gravy all around the world. It’s an absolutely delicious creamy gravy.
Equipment
- Mixing Bowl
- Mixer Grinder
- Deep/Bottom Pan
- Frying Pan
Ingredients
- 3 Nos Onions Chopped
- 3 Nos Tomatoes Chopped
- 1 tbsp Ginger Garlic Paste
- 500 grams Boneless Chicken Cut in small pieces
- 4 tbsp Fresh Cream
- 4 tbsp Curd
- 8-10 Nos Cashew nuts
- Lemon Juice
- Chopped Coriander Leaves
- 1 tbsp Kashmiri Red Chilly powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Garam Masala
- Salt as per taste
- 2-3 tbsp Butter
- Oil for Cooking
Instructions
- Ingredients
- Let marinate the Boneless chicken pieces; take it in a mixing bowl and add ginger garlic paste, curd, lemon juice, Kashmiri red chilly powder, garam masala and salt.
- Mix all the ingredients well and add some turmeric powder, too. Rest this marinated chicken for 30 mins.
- Take a bottom kadhai and heat around 3-4 tbsp of Oil.
- Add finely chopped onions and fry them until translucent or pinkish.
- Once the onions are translucent, add ginger garlic paste and fry them until the raw smell goes.
- Once the raw smell is gone, add chopped tomatoes and cook it until soft and mushy.
- Cover it with a lid and cook for 2-3 minutes or until it's soft and mushy.
- After 2-3 mins, the tomatoes are now well cooked. It is time to add some cashews and fry them in the masala for a minute.
- Take a frying pan and heat 4-5 tbsp oil to fry the marinated chicken pieces.
- Fry the marinated chicken pieces on a high flame so extra water is reduced from the chicken.
- While the chicken is getting roasted, Let's make a fine paste of the masala, which we have stir-fried.
- Keep stirring the chicken in between and cook until done.
- Take the same Kadhai and add 2 tbsp Butter.
- Please keep it on a low flame, add 1/2 tbsp Kashmiri red chilly powder, and mix it well; keep stirring continuously to avoid burning.
- Then, mix the grounded paste well and let it cook on a low-medium flame.
- Once it starts boiling, add salt as per taste note - We have already added salt in the marination; add salt as per seasoning.
- Add some garam masala and turmeric powder to the gravy, mix it well, and let it cook.
- Once the gravy starts boiling, add the fried chicken pieces.
- Finally, add 2 tbsp Fresh Cream and mix it well.
- Cover it with a lid and cook for 4-5 mins.
- Check the gravy after 5 mins and stir it well.
- Garnish it with some butter, kasuri methi and chopped coriander leaves.
- The butter chicken is ready to be served.
- Garnish it with some butter and fresh cream and serve it hot with Naan, Paranthas and Rotis.
Video
Notes
- Marination is an essential process in this recipe; You can even marinate it overnight for better results.
- Butter is an essential ingredient, but you can substitute it with Desi Ghee if you don't have butter.