Butter Chicken

Butter Chicken is a North Indian dish that has a creamy texture and juicy chicken pieces. It pairs best with hot naan and is a favorite for people of all ages.

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Butter Chicken

Butter Chicken is a North Indian dish that has a creamy texture and juicy chicken pieces. It pairs best with hot naan and is a favorite for people of all ages.

Course: Curry, Side Dish

Cuisine: Indian

Servings: 6

Ingredients

For the Marinade:

• 2 chicken breasts (cut into small strips)
• 1 tbsp Kashimiri red chili
• 2 tsp butter chicken masala powder (I used Shan's Butter Chicken Masala)
• 1 tbsp lemon juice
• salt to taste

For the gravy:

• 4 tbsp butter
• ½ cup onion (chopped)
• 2 cups tomatoes (chopped)
• 1 tbsp ginger garlic paste
• 10 whole cashews
• 2 tsp Kashimir red chili (adjust to taste)
• 2 tsp tomato ketchup
• 2 tsp sugar
• 1 tbsp kasuri methi
• 1 cup water
• salt to taste

Instructions

• Marinate chicken with Kashmiri red chili powder, butter chicken masala powder, lemon juice and salt. Set aside for 30 minutes.
• In a heavy bottom pan, add 2 tbsp butter.
• Add marinated chicken and saute until cooked, about 3-4 minutes. Remove chicken pieces and set aside.
• In the same pan, add chopped onions and ginger garlic paste.
• Saute until the raw smell fades.
• Then, add cashews to the pan and fry until golden brown.
• Add chopped tomatoes and saute for 1 minute.
• Pour in water, cover with a lid and cook for 3-4 minutes.
• Let this cool and grind into a smooth paste.
• In a different pan, add remaining 2 tbsp butter.
• Once the butter melts, add the ground paste, Kashimiri red chili powder, salt, sugar, tomato ketchup and kasuri methi and chicken.
• Cook on low flame for 5-7 minutes.
• Top with fresh cream and kasuri methi. Serve hot with naan or roti.

• See below for additional varieties or sides that go well with this dish.
  • Naan