Creamy Butter Chicken
Equipment
Ingredients
Chicken Marinade
boneless chicken (raw)
800 g
full-fat yogurt (drained)
60 g
salt
1 tsp
red chili powder
1 tsp
cumin powder
0.5 tsp
ginger-garlic paste
1 tbsp
lemon juice
0.5 tbsp
Butter Chicken Gravy
cooking oil
60 ml
butter
28 g
onions (sliced, medium)
2 piece
tomatoes (chopped, medium)
4 piece
ginger-garlic paste
1 tbsp
cashews
20 piece
green cardamom pods
3 piece
salt
1 tsp
red chili powder
1 tsp
mild red chili powder
1 tsp
turmeric
0.25 tsp
fresh coriander (fresh)
15 g
For Cooking the Chicken
oil
45 ml
To Finish
water
125 ml
dried fenugreek leaves (crushed)
1 tbsp
garam masala
1 tsp
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 oil and butter in a pan, then add sliced onions and cook until softened.
Cook the gravy mixture
Add tomatoes, ginger-garlic paste, cashews, cardamom, salt, red chili powder, mild chili powder and turmeric. Cook until tomatoes are very soft.
Blend the gravy
Add fresh coriander, remove from 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 spices
Add crushed dried fenugreek leaves and garam masala.
Finish the dish
Stir in the heavy cream, then finish with butter. Simmer briefly until smooth and creamy.
Original recipe
Storage
Store in airtight container. Cream may separate slightly when reheated - stir well to recombine.
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