Butter Chicken Recipe

Ingredients

• 800 g Boneless Chicken (cut into bite‑size pieces)
• 1/4 cup Full-Fat Yogurt (plain, unsweetened)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Red Chili Powder (regular red chili powder; Kashmiri optional for color)
• 0.5 tsp Cumin Powder (ground cumin)
• 1 tbsp Ginger Garlic Paste (store‑bought or freshly made equal parts minced ginger and garlic)
• 0.5 tbsp Lemon Juice (freshly squeezed)
• pinch Food Coloring (optional) (red or deep orange for visual appeal)
• 1/4 cup Cooking Oil (neutral oil such as vegetable or canola)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for start, 2 tbsp added at end)
• 2 medium Onion (sliced thin)
• 4 medium Tomato (roughly chopped)
• 20 Cashews (raw, about 1/4 cup; optional soak for smoother gravy)
• 4 Green Cardamom Pods (slightly crushed)
• 1 tsp Kashmiri Red Chili Powder (gives vibrant color and mild heat)
• 0.25 tsp Turmeric Powder
• 1 handful Fresh Coriander (chopped; part of blend and garnish)
• 1 cup Water (add as needed to adjust gravy consistency)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed before adding)
• 1 tsp Garam Masala
• 1/2 cup Heavy Cream (full‑fat, not light or table cream)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with yogurt, salt, red chili powder, cumin powder, ginger‑garlic paste, lemon juice and a pinch of food coloring if using. Mix well, cover with plastic wrap and refrigerate for at least 1 hour.

   Time: PT1H10M

2. Fry the Onions

   Heat 1/4 cup oil and 2 tbsp butter in a large skillet over medium heat. Add sliced onions and fry, stirring occasionally, until they turn soft and translucent (about 5‑6 minutes).

   Time: PT6M

3. Add Tomatoes, Cashews & Spices

   Add the roughly chopped tomatoes, ginger‑garlic paste, cashews, crushed cardamom pods, Kashmiri red chili powder, turmeric, salt, regular red chili powder and fresh coriander. Fry for 8‑10 minutes until the tomatoes soften and the mixture darkens slightly.

   Time: PT10M

4. Steam (Dam) the Masala

   Cover the pan with a lid and let the mixture steam on low heat for 3‑4 minutes. This helps the tomatoes and nuts blend together.

   Time: PT4M

5. Blend the Gravy

   Transfer the cooked masala to a bowl, let it cool slightly, then blend with a hand blender or countertop blender until completely smooth. Add a splash of water if needed to aid blending.

   Time: PT2M

6. Cook the Marinated Chicken

   Heat 3 tbsp oil in a separate skillet over medium flame. Add the marinated chicken (including the yogurt mixture) and cook, stirring occasionally, until the released water evaporates and the chicken is cooked through (about 8‑10 minutes).

   Time: PT10M

7. Optional Light Browning

   If desired, push the chicken pieces to the sides and let them get a light golden color for 2 minutes.

   Time: PT2M

8. Combine Gravy and Chicken

   Return the blended gravy to the large skillet used for the onions. Add about 1 cup of water (adjust for desired thickness) and bring to a gentle boil. Add the cooked chicken pieces and stir to coat.

   Time: PT5M

9. Add Kasuri Methi and Garam Masala

   Stir in crushed kasuri methi and garam masala. Cook for 1 minute to release their aromas.

   Time: PT1M

10. Finish with Cream and Butter

    Pour in the heavy cream, stir and cook for 1 minute. Reduce the flame to low, add the remaining 2 tbsp butter, and let the butter melt while simmering gently for another 5‑6 minutes. The gravy should become glossy and rich.

    Time: PT7M

11. Garnish and Serve

    Garnish with a drizzle of extra cream and a handful of chopped fresh coriander. Serve hot with naan, roti, or steamed basmati rice.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g