All, All Things Indian 0 comments

Butter Chicken (A classic Indian curry)

Difficulty Medium
Jump to Recipe

Butter chicken is one of my favorite curries of all time. I have been eating this dish for as long as I can remember. I first bite I ever took, I knew my life had changed lol.

I have been making this curry for quite some time and adjusting the recipe so that the spices and flavors are balanced. This dish can be described as sweet and savoury with a velvety texture.

Originally this dish was a peasant dish and used leftover chicken from the night before. It is now considered a mainstream dish and an elevated dish.

Give it a try and leave a comment below!

I start by marinated my chicken with yogurt, lemon juice and spices. Preferably you want it to marinate overnight but 1 hour will also do. Once marinated, I cook my chicken until cooked on the outside and set it aside and start to build the gravy.

The gravy is really simple, all you need is a few spices, onions, tomatoes, cashews and heavy cream. To build out the gravy, I start by cooking down my onions and tomatoes followed by the spices. When cooked down, I add it to a blender with cashews and blend until smooth (to get that velvety texture, I pour the sauce through a sieve)

Now to the gravy I add my cooked chicken, mix and top it off with butter and heavy cream! Full recipe below in the recipe card.

Butter Chicken
Print

Butter Chicken

Recipe by amateurprochefCuisine: IndianDifficulty: Medium
Servings

3-4

servings
Prep time

1

hour 
Cooking time

30

minutes

Ingredients


  • 2 chicken breast (~350g)

  • 2 cloves garlic

  • 1 tsp ginger

  • 5 small tomatoes / 4 medium tomatoes 

  • 1 medium red onion

  • 25 whole cashews

  • 1/4 cup water

  • 1/4 cup cream

  • 2 tbsp butter

  • 2 tbsp oil

  • 1 tbsp dried fenugreek leaves (optional)

  • Spices for gravy

  • 1.5 tsp cumin

  • 1.5  tsp coriander powder

  • 1.5 tsp kashmiri red chilli powder 

  • 1 tsp turmeric

  • 1.5 tsp garam masala

  • 2 tsp sugar

  • salt to taste (~1/2 tsp - adjust to your liking)

  • Marinade for chicken

  • 2 tbsp yogurt

  • 1 tbsp lemon juice

  • 2 cloves garlic

  • 1 tsp ginger

  • 1 tsp cumin

  • 1  tsp coriander powder

  • 1 tsp kashmiri red chilli powder 

  • 1 tsp turmeric

  • 2/3 tsp salt

Directions

  • Start by cubing your chicken into bite size pieces and add the ingredients listed under marinade. Let sit for 30 minutes (preferably overnight).
  • Roughly chop your onion and tomatoes.
  • In a pan heat 1 tbsp oil or ghee (clarified butter) and cook your chicken on medium heat for 3-4 minutes until fully cooked then set aside. 
  • In a pan heat 1 tbsp oil and add in your chopped up ginger and garlic stirring for 30 seconds until fragrant. Then add in your onions, tomatoes and cashews, let that cook for a few minutes until tomatoes are soft. Then add 1/4 cup water and the spices listed under “Spices for gravy”. Cook for another 2 minutes.
  • Blend it up until it is smooth and add your 1/4 cup cream, dried fenugreek leaves, 2 tbsp butter and cooked chicken.
  • Mix and now its time to ENJOY!

Tags

Leave a Reply