Butter Chicken Silky Smooth Gravy Wala

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Garlic Ginger Paste (store‑bought or homemade)
• 3 tbsp Kashmiri Red Chili Powder (mildly spicy and gives bright red colour)
• 1 large Onion (finely chopped, not too fine)
• 2 tbsp Vegetable Oil (for sautéing onions and spices)
• 2 tbsp Butter (or ghee for authentic flavor)
• 2 tbsp Cashew Nuts (ground to a fine paste)
• 2 large Tomatoes (pureed)
• 1 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 0.5 tsp Sugar (balances acidity of tomatoes)
• 0.5 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 2 tbsp Heavy Cream (full‑fat for richness)
• 0.5 cup Water
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 0.5 cup Green Peas (optional) (adds texture and colour)

Instructions

1. Marinate the Chicken

   Place the chicken pieces in a mixing bowl, add salt, garlic‑ginger paste, and 2 tbsp Kashmiri red chili powder. Mix well until the chicken is evenly coated.

   Time: PT5M

2. Rest the Marinade

   Let the marinated chicken rest at room temperature for 30 minutes. This tenderizes the meat and deepens the flavor.

   Time: PT30M

3. Sauté Onions

   Heat 1 tbsp vegetable oil in a large skillet over medium flame. Add the finely chopped onion and sauté for 2 minutes until it becomes translucent.

   Time: PT2M

   Temperature: Medium

4. Add Ginger‑Garlic Paste

   Stir in an additional 1 tsp ginger‑garlic paste and cook for 1 minute, releasing its aroma.

   Time: PT1M

   Temperature: Medium

5. Spice It Up

   Add the remaining 1 tbsp Kashmiri red chili powder, turmeric powder, and coriander powder. Fry for 2 minutes, stirring continuously, until the spices turn fragrant.

   Time: PT2M

   Temperature: Medium

6. Incorporate Cashew Paste

   Add 2 tbsp ground cashew paste, mix well, and cook for 1 minute. This adds body and richness to the gravy.

   Time: PT1M

   Temperature: Medium

7. Tomato Base

   Pour in the pureed tomatoes, stir, and cook on low flame for 5 minutes until the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Low

8. Season & Sweeten

   Add salt to taste and ½ tsp sugar, mixing until dissolved.

   Time: PT1M

9. Finish the Gravy

   Stir in 2 tbsp butter (or ghee) until melted, then add ½ cup water. Bring to a gentle simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Cream & Fenugreek

    Add 2 tbsp heavy cream and ½ tsp crushed kasuri methi. Mix gently and cook for another 2 minutes.

    Time: PT2M

    Temperature: Low

11. Cook the Chicken

    Add the marinated chicken (including any leftover marinade) to the gravy. Cook on medium flame for 7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce coats the pieces.

    Time: PT7M

    Temperature: Medium

12. Garnish & Serve

    Turn off the heat, garnish with chopped cilantro and optional green peas. Serve hot with naan, roti, or steamed basmati rice.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

28 g

Carbohydrates

12 g

Fat

24 g

Fiber

3 g