Butter chicken

Butter chicken
Spread the Flavours

Butter chicken is a dish of chicken in a spiced tomato, butter and cream sauce. This dish is originated in the Indian subcontinent. It is prepared by marinating chicken for several hours in a mixture of lemon juice, yogurt, Kashmiri red chili, salt, garam masala and ginger garlic paste. And then it is grilled or fried. And then added to the spiced creamy gravy. Lets see how to prepare it

Butter chicken

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Dish
Cuisine Indian
Servings 3 Peoples

Ingredients
  

For marination

  • 500 g Chicken
  • 1 Tsp Ginger garlic paste
  • 1/2 Lemon
  • 2 Tsp Kashmiri chilli powder
  • 1/2 Tsp Garam masala powder
  • 1 Tsp Salt
  • 1/4 Cup Yogurt

For masala paste

  • 1 Tbsp Butter
  • 1 Tbsp Oil
  • 2 Onion Finely chopped
  • 1 Tsp Ginger
  • 1 Tsp Garlic
  • 3 Tomatoes Chopped
  • 4-5 Dried red chilli
  • 1 Tsp Salt
  • 1 Tsp Cumin
  • 1/2 Tsp Coriander powder
  • 1 Tsp Garam masala powder
  • 10-15 Cashew nut
  • 3/4 Cup Water

For gravy

  • 2 Tbsp Butter
  • 1 Tsp Red chilli powder
  • 1/4 Cup Fresh cream
  • 1 Tsp Kasuri methi
  • 3 Tbsp Coriander leaves Chopped

Instructions
 

  • Marinate the chicken with the ingredients mentioned, and refrigerate it for 30 minutes.
  • In a pan add some butter and oil. To this add chopped onion and saute well.
  • To this add ginger, garlic, and tomatoes. Saute and cook them for 5-6 minutes.
  • To this add dried red chilli, salt, cumin seeds, coriander powder, garam masala powder and cashew nut. Mix them all well. Cook it for a minute. Turn off the flame and let it cool down.
  • In a blender add the masala prepared and water. Blend them to smooth fine paste.
  • In a pan add some oil and fry all the marinated chicken.
  • In a pan add some butter and red chilli powder. Saute and mix well.
  • To this add the masala paste prepared and some water if required. Bring it to boil.
  • To this add the fried chicken and mix well.
  • To this add the fresh cream and mix well.
  • Finally add kasuri methi and coriander leaves. Mix it well and turn off the flame.
  • Serve the butter chicken and garnish with some fresh cream and coriander leaves.

Notes

  • after pouring the cream do not boil it. Only slight heating is required.