Butter chicken is a classic Indian dish combining chicken, creamy tomato sauce, and lots of aromatic spices for a rich and creamy curry. It is best served with rice or naan.
Ingredients:
Boneless chicken (Murghi) – 1 kg (Cubed)
Salt (Namak) – 1 tsp & 1 tsp
Red chilli powder (Laal mirch) – 1 tsp & 1 tsp
Garlic paste (Lehsan pisa) – 1 tbsp
Ginger paste (Adrak pisa) – 1 tbsp
Turmeric powder (Haldi) – 1/4 tsp & 1/2 tsp
Garam masala powder (Garam masala pisa) – 1 tsp & 1 tsp
Oil (Tel) – 2 tbsp & 2 tbsp
Yogurt (Dahi) – 1/2 cup & 1/2 cup
Lemon juice (Lemo ka ras) – 2 tbsp
Onion (Pyaz) – 2 medium (Sliced)
Tomato (Tamatar) – 2 medium (Chopped)
Garlic cloves (Lehsan ka jawa) – 5 whole
Cashews (Kajoo) – 20 whole
Kashmiri red chilli (Kashmiri laal mirch) – 1 tsp
Paprika – 1/2 tsp
Butter (Makhan) – 1/2 cup
Cardamom (Choti elaichi) – 5 pcs
Cinnamon (Dar chini) – 2 small pcs
Cloves (Long) – 5 pcs
Dried fenugreek leaves (Kasoori methi) – 1 tsp
Cream (Malai) – 1/2 cup
Milk (Doodh) – 1 cup
Directions:
– In a bowl, add the cubed Boneless chicken / Murghi – 1 kg and add the following ingredients to prepare marination for chicken:
a. Salt / Namak – 1 tsp
b. Red chilli powder / Laal mirch – 1 tsp
c. Garlic paste / Lehsan pisa – 1 tbsp
d. Ginger paste / Adrak pisa – 1 tbsp
e. Turmeric powder / Haldi – 1/4 tsp
f. Yogurt / Dahi – 1/2 cup
g. Garam masala powder (Garam masala pisa) – 1 tsp
h. Lemon juice / Lemo ka ras – 2 tbsp
i. Oil / Tel – 2 tbsp
– Mix well and marinate for 2 hrs for best results
– In a pan on medium heat, add 2 tbsp oil and add the following ingredient to prepare the sauce:
a. Onion / Pyaz – 2 medium (Sliced)
b. Garlic cloves / Lehsan ka jua – 5 cloves (Whole)
c. Tomato / Tamatar – 2 medium (Chopped)
d. Cashew / Kajoo – 20 pcs
e. Salt / Namak – 1 tsp
g. Turmeric powder / Haldi – 1/2 tsp
h. Red chilli powder / Laal mirch – 1 tsp
i. Kashmiri red chilli / Kashmiri laal mirch – 1 tsp
j. Yogurt (Dahi) – 1/ 2 cup
– Mix well and saute for 5 mins
– Blend the semi-cooked ingredients to make smooth paste. Set aside.
– After marinating the chicken, add 2 tbsp oil and fry the chicken until golden brown and set aside
– In another pan, melt 1/2 cup of Butter (Makhan) and add the following ingredients:
a. Cinnamon / Dar chini – 2 pcs
b. Cloves / Long – 5 pcs
c. Cardamom / Choti elaichi – 5 pcs
d. Add the onion and tomato paste prepared earlier
– Keep stirring and cook for 5 mins
a. Paprika – 1/2 tsp
b. Garam masala powder (Garam masala pisa) – 1 tsp
c. Dried fenugreek leaves / Kasoori methi – 1 tsp
– As the sauce begins to boil, add the deep fried chicken
– Mix well and add the following ingredients:
a. Milk (Doodh) – 1 cup
b. Cream (Malai) – 1/2 cup
– Cook on medium-low flame for 10 mins, check every 3 mins
– Once the oil/butter separates from the gravy – turn off heat
– Dish out and serve with rice or naan
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