North Indian · Indian
Butter Chicken Recipe
Restaurant butter chicken at home — marinated chicken in rich tomato-cream gravy. The trick is double-cooking: grill, then simmer.
Ingredients
- 700g chicken, cubed
- 1/2 cup curd
- 2 tbsp ginger-garlic paste
- 4 tomatoes, pureed
- 10 cashews, soaked
- 3 tbsp butter
- 1/2 cup cream
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tbsp tandoori masala
- 1 tsp kasuri methi
- Salt to taste
How to Make Butter Chicken
- Marinate chicken with curd, ginger-garlic paste, tandoori masala, salt — 30 mins.
- Grill chicken in pan with 1 tbsp oil till golden and nearly cooked. Reserve.
- Boil tomatoes + cashews 10 mins. Blend smooth, strain for silky texture.
- Heat butter, add tomato puree, cook 10 mins. Add chilli powder, salt, 1 tsp sugar.
- Add grilled chicken, simmer 10 mins. Finish with cream, garam masala, kasuri methi. Serve with naan.
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