Creamy Butter Chicken
A rich and creamy Indian classic featuring tender marinated chicken simmered in a velvety tomato-based gravy enriched with butter and cream.
Equipment
Ingredients
Chicken Marinade
boneless chicken (raw)
800 g
full-fat yogurt (drained)
60 g
salt
5 g
red chili powder
2 g
cumin powder
1 g
ginger-garlic paste
15 g
lemon juice
7 ml
Butter Chicken Gravy
cooking oil
60 ml
butter
28 g
onions (sliced)
2 piece
tomatoes (chopped)
4 piece
ginger-garlic paste
15 g
cashews
20 piece
green cardamom pods
4 piece
salt
5 g
red chili powder
2 g
mild red chili powder
2 g
turmeric
0.5 g
fresh coriander
15 g
For Cooking the Chicken
oil
45 ml
To Finish
water
125 ml
dried fenugreek leaves (crushed)
1 g
garam masala
2 g
heavy cream
120 ml
butter
28 g
Instructions
Marinate the chicken
Mix the chicken with yogurt, salt, red chili powder, cumin, ginger-garlic paste, lemon juice and optional food color.
Prepare the gravy base
Heat the oil and butter in a pan. Add the onions and cook until softened.
Cook the gravy mixture
Add the tomatoes, ginger-garlic, cashews, cardamom, salt, red chili powder, mild red chili powder and turmeric. Cook until the tomatoes are very soft and the mixture has cooked down.
Blend the gravy
Add the fresh coriander, then remove from the heat and blend until completely smooth.
Cook the marinated chicken
Heat 3 tbsp oil in a separate pan and cook the marinated chicken until browned and cooked through.
Combine chicken and gravy
Add the blended gravy and cooked chicken together. Add water as needed and simmer.
Add final spices
Add the crushed dried fenugreek leaves and garam masala.
Finish with cream and butter
Stir in the heavy cream, then finish with the butter. Simmer briefly until smooth and creamy.
Original recipe
Storage
Store in airtight container. Cream may separate slightly when reheated - stir well
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