Quick & Easy Butter Chicken Recipe By Ammi Ke Khane

Ingredients

• 500 g Chicken Breast (cut into bite‑size pieces)
• 2 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder (ground, for color and flavor)
• 1 tsp Kashmiri Red Chili Powder (mild, gives vibrant red color)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 3 Tbsp Plain Yogurt (full‑fat, for marination)
• 1 tsp Cumin Powder (roasted for extra aroma)
• 3 Tbsp Vegetable Oil (neutral oil for sautéing)
• 1 Whole Bay Leaf (adds subtle depth)
• 2 Whole Kashmiri Red Chili (for whole‑spice flavor, remove before blending)
• 1 large Onion (thinly sliced)
• 2 Tomatoes (chopped or pureed)
• 2 Green Chilies (slit lengthwise, adjust heat to taste)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 12 Cashew Nuts (soaked 15 min then blended for smooth gravy)
• 3 Tbsp Unsalted Butter (divided, plus extra for finishing)
• 1 tsp Garam Masala Powder (adds warm spice note)
• 1 tsp Coriander Powder (ground coriander seeds)
• 100 ml Fresh Cream (heavy whipping cream for silkiness)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, lemon juice, salt, turmeric, Kashmiri red chili powder, ginger‑garlic paste, yogurt, and cumin powder. Mix well until every piece is coated. Cover and let it rest for at least 30 minutes.

   Time: PT10M

2. Prepare the Spice Base

   Heat 2 Tbsp oil in a large skillet over medium heat. Add the whole bay leaf, whole Kashmiri red chilies, and let them sizzle for 30 seconds. Add the sliced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Build the Gravy

   Add chopped tomatoes, slit green chilies, a pinch of kasuri methi, and the soaked cashews to the pan. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

4. Cool the Gravy Base

   Transfer the cooked mixture to a side plate and let it cool for 5 minutes. This makes it safe to blend.

   Time: PT5M

5. Fry the Marinated Chicken

   In the same skillet add 1 Tbsp butter and a splash of oil. Fry the marinated chicken pieces on medium‑high heat until both sides are golden and the chicken is about 80% cooked, roughly 6‑7 minutes. Remove and set aside on a plate.

   Time: PT7M

   Temperature: Medium‑high heat

6. Blend the Gravy

   Place the cooled tomato‑cashew mixture into the portable blender. Add garam masala, coriander powder, and 100 ml water. Blend until a silky smooth paste forms.

   Time: PT5M

7. Combine Gravy and Chicken

   Return the skillet to medium heat, add the remaining 2 Tbsp butter, then pour in the blended gravy. Stir in salt and extra chili powder to taste. Cook for 5 minutes, then add the fried chicken pieces back into the pan. Simmer gently until the chicken is fully cooked and the oil separates from the gravy, about 5‑6 minutes.

   Time: PT11M

   Temperature: Medium heat

8. Finish with Cream and Kasuri Methi

   Lower the heat, stir in the fresh cream and the remaining crushed kasuri methi. Cook for another 2 minutes, just until everything is well combined and the sauce is glossy.

   Time: PT2M

   Temperature: Low heat

9. Serve

   Transfer the butter chicken to a serving bowl, garnish with a drizzle of cream or a few fresh cilantro leaves if desired. Serve hot with naan, roti, or steamed basmati rice.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g