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.
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.