Butter Chicken

Chicken cooked in tomato, cashew nut and cream sauce; a popular Indian recipe. 

Total Time (Mins): 
80
Prep Time (Mins): 
60
Cook Time (Mins): 
20
Serving: 
2
Ingredients: 

For Marinating:
Boneless chicken: 200 gm
Yoghurt: 2 tbsp
Turmeric Powder: 1/4tsp
Pepper Powder: 1 tsp
Salt to taste

For Gravy:
Ginger: 2 inch
Garlic Pods: 6-7 
Tomato Puree: 6 tbsp
Bay Leaf: 1
Green Cardamom: 2
Cumin Powder: 2 tsp
Green Chili: 2 (cut lengthwise)
Sugar: 1 tsp
Cashew nut: 3 tbsp
Milk: ¾ cup
Fresh Cream: 2 tbsp
Turmeric Powder: ½ tsp
Red Chili Powder: 2 tsp
Coriander Powder: 2 tsp
Garam Masala Powder: 1 ½ tsp
Dry Fenugreek leaves/ Kasoori Methi: 1 tsp
Salt to taste
Coriander Leaves for garnish
Butter: 2 tbsp
Ghee: 2 tbsp

Cooking Method: 
Frying, Simmering
Skill Level: 
Beginner
Instructions: 

1) Combine the items for marinating and refrigerate for 1 h. 

2) Soak cashew nut in ½ cup of milk for 30 min. Grind to a paste and keep it aside.

3) Dry roast fenugreek leaves or kasoori methi. Cool and powder it using pestle and mortar.

4) Grind ginger, garlic and tomato puree with 3 tbsp of water and keep it aside

5) Heat ghee in a fry pan. Fry the chicken pieces till it is 3/4th done (approx 4-5 min). Transfer to a plate and keep aside. Reserve the remaining marinade. 

6) Add butter to the fry pan. Add bayleaf and green cardamoms. Fry for 1 min.

7) Add pureed tomato, ginger and garlic mixture with the reserved marinade. Fry till the oil separates. Add the sugar. Fry for 1 min.

8) Add green chili, turmeric, red chili, coriander and cumin powder. Fry for 1 min.

9) Add cashew nut paste and 2 cups of water. Bring to a boil. Adjust the salt.

10) Add chicken pieces and simmer for 5 min. Oil will start to separate.

11) Mix cream with the remaining milk and add to the mixture.

12) Add garam masala and kasoori methi. Simmer for 2 min. 

13) Remove from fire

Common Mistakes: 

Do not overcook the chicken while frying. Chicken swells up and changes color from pink to white with light golden brown color.  

Tips: 

1) Marinate the chicken in tandoori masala powder and yoghurt. Cook in tandoor for more flavor.

2) For home made version, grate 2 raw beetroot and mix ½ tsp of turmeric. Dry it in the sun and grind to a powder. Use ½ tsp of this mixture in marinade. This mixture gives the intense red color characteristic of tandoori masala. 

Alternative Ingredients: 

1) Substitute tomato puree with grated tomato or puree of 3-4 blanched skinless tomato. Add 1 tbsp of tomato ketchup to it.

2) Substitute cashew nut with blanched almonds or skinless peanuts

 

Bonus: 

Serve hot, garnished with fresh coriander leaves. Best served with tandoori naan.

Ingredient: 
Dish Type: