99% लोगो को BUTTER CHICKEN बनाने का ये तरीका पता ही नहीं है - Best Easy Butter Chicken Recipe

Ingredients

• 500 g Chicken Leg Pieces (boneless, skinless, cut into bite‑size pieces with shallow incisions)
• 5 medium Hybrid Tomatoes (firm salad‑type tomatoes (Roma), not desi varieties)
• 50 g Cashew Nuts (raw, unsalted)
• 2 pieces Green Chilies (slit lengthwise)
• 2 pieces Dried Red Chilies (whole, for subtle heat)
• 2 tbsp Kashmiri Red Chili Powder (mild, gives vibrant color)
• 1 tsp Sugar (balances tomato acidity)
• to taste Salt
• 1 inch Fresh Ginger (peeled and grated)
• 4 pieces Garlic Cloves (minced)
• 1 handful Coriander Stems (chopped)
• 2 bay leaves, 2 large cardamom pods, 4 small cardamom pods Whole Spices (Bay Leaf, Large Cardamom, Small Cardamom) (remove bay leaf and large cardamom after cooking; keep small cardamom for grinding)
• 2 tbsp Unsalted Butter (for sautéing and flavor)
• 2 tbsp Neutral Oil (vegetable or canola oil)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1/4 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 1/2 tsp Cardamom Powder
• 2 tbsp Honey or Tomato Ketchup (choose honey for natural sweetness)
• 2 cups Warm Water (for simmering and adjusting consistency)
• 2 tbsp Cream or Milk (optional) (adds richness)
• 1 tbsp Mustard Oil (raw mustard oil for distinctive flavor)
• 1 tsp Ghee (for cold‑smoke technique)
• 1 small Cinnamon Stick (for cold smoke)

Instructions

1. Lightly Roast Whole Spices, Garlic and Onion

   Heat the kadhai over medium heat, add the bay leaves, large cardamom pods, minced garlic and a sliced onion. Roast just until fragrant – do not brown heavily.

   Time: PT5M

   Temperature: Medium

2. Add Tomatoes and Base Flavors

   Add the 5 hybrid tomatoes (chopped), salt, 1 tsp sugar, Kashmiri red chili powder, grated ginger, chopped coriander stems, green chilies, dried red chilies and 50 g cashews. Roast until the tomatoes become soft but not mushy.

   Time: PT8M

   Temperature: Medium

3. Sauté Chicken with Butter

   Add the chicken pieces and 2 tbsp butter to the pan. Sauté for about 4 minutes until the chicken is lightly browned and the tomato mixture softens further.

   Time: PT4M

   Temperature: Medium

4. Simmer with Water

   Pour in 1 cup warm water, cover the kadhai, set a timer for 10 minutes and let it simmer on medium‑low flame.

   Time: PT10M

   Temperature: Medium‑low

5. Separate Chicken from Gravy

   After 10 minutes, uncover. Remove the cooked chicken pieces and set aside. Discard the bay leaf and large cardamom; keep the small cardamom pods for later grinding.

   Time: PT2M

6. Blend to a Fine Paste

   Transfer the remaining mixture (tomatoes, spices, cashews) to a blender. Add a few ice cubes if you want to cool quickly, then blend until completely smooth. Strain through a fine mesh sieve.

   Time: PT5M

7. Prepare the Tempering (Lagan)

   In a clean pan, heat 2 tbsp oil, add 2 tbsp butter, then stir in 1 tbsp ginger‑garlic paste and roast briefly. Add 2 tbsp Kashmiri red chili powder and 1/4 tsp turmeric; sauté for 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Cook the Blended Gravy

   Pour the strained paste into the tempering pan, stir well, cover and cook on medium‑low for 10 minutes, stirring once midway.

   Time: PT10M

   Temperature: Medium‑low

9. Season and Balance Flavors

   Add 1 tsp garam masala, 1 tsp kasuri methi, 1/2 tsp cardamom powder, and 2 tbsp honey (or ketchup). Mix in an additional 1 cup warm water to reach desired consistency.

   Time: PT2M

10. Finish with Cream and Mustard Oil

    Stir in 2 tbsp cream (or milk) and 1 tbsp raw mustard oil for extra richness and a subtle pungent note.

    Time: PT1M

11. Cold Smoke (Optional but Recommended)

    Place a small heat‑proof bowl in the center of the gravy, add a cinnamon stick, pour 1 tsp ghee, quickly light the ghee, and cover the pan for 2 minutes to trap the smoke.

    Time: PT2M

12. Serve

    Return the cooked chicken to the gravy, mix gently, and serve hot with naan, roti, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g