Butter Chicken Recipe. Extra Creamy and Rich. Buttery and Creamy curry

Butter Chicken. An extra creamy and a rich gravy recipe you must try on. The Chickens are being cooked and prepared in a buttery curry sauce with the addition of cream which gives the curry sauce a silky smooth rich texture. This is so delicious and just goes perfectly with any type of Rice, Roti, Naan, or fried rice or bread. Even goes great with Biryani’s just a thought to share if you have never tried this before. The buttery, sweet, smooth and soft curry sauce melts in the mouth. The aromatic creamy curry/gravy tastes outstanding and which makes it different from other gravies or curries.

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Ingredients required to prepare Butter Chicken. Extra creamy and rich.

Chicken boneless breast pieces 2 (112gm)
Cream 3/4 cup + some extra for garnish
Onions 🧅 1 medium or ( 1/2 cups chopped)
Tomatoes 🍅 4 medium roughly chopped or 2 cups of tomato purée
Coriander leaves 2 tablespoons chopped

Whole spices ~

Cinnamon stick 1/2 inch ( a small broken piece)
Cumin seeds 1/4 teaspoon
Coriander seeds 2 teaspoons
Clove 3
Cardamoms green 7 small
Cardamom black 1 big
Black peppers (spice) 1/2 teaspoon
Fenugreek leaves 3 teaspoons

Other Ingredients ~

Dry fenugreek leaves (powdered form) 3 teaspoons.
Salt as required
Sugar 2 teaspoons
Tomato ketchup 1 tablespoon
Garam masala powder 1/4 teaspoon
Water 1/2 cup + 1/4 cup + 1/2 cup or as required by the recipe to adjust the consistency and to cook the chickens thoroughly until soft and juicy.
Sprinkles of some more fenugreek leaves powdered form to garnish on the top

Point to note: For this recipe, I have used boneless chicken breast pieces. Chicken thighs or chicken with bones could be used as well.

Total cook time:

45 minutes

Directions to prepare Butter Chicken.

Cooking the spices

Heat 3 tablespoons of oil into frying pans and prepare to fry some whole spices. Like cinnamon 1/2 inch broken stick, big cardamom 1, green cardamoms 7, cumin seeds 1/4 teaspoon, coriander seeds 2 teaspoons, cloves 3, Quickly sauté these whole spices and

Then add the other ingredients like garlic cloves 6, chopped onions one medium-size or 1/2 cup, black peppercorns 1/2 teaspoon, red chili 🌶 powder 2 teaspoons, and salt as required and stir and fry these for 2 minutes.

Add tomatoes 4 medium roughly chopped, fenugreek leaves 3 teaspoons, coriander leaves 3 tablespoons and stir and cook for 3 to 4 minutes until they turn soft and mushy. Allow this spice mixture to cool before you grind these.

Grinding the spices

Once the spice mixture is cooled transfer into a grinding jar and grind them to form a paste. Try not to add any water while you grind these. But in case if you need to add just make sure to add very little or add a few drops of oil. Though I am sure that we do not need any water since there in the spice mixture we have added enough of juicy tomatoes which would help in grinding the spices to transform into a complete paste form 🙂

Frying and mixing

Heat 2 tablespoons of butter into a wok for easy frying and mixing. Add in the boneless chicken cubes into the butter and mix and fry these.

Gradually these chicken pieces ooze out water but by continuous stirring and frying in medium flame, all the water evaporated. I cooked these for 5 to 7 minutes around and they looked cooked and somewhat dried.

Adding the spice paste into the fried chicken

At this point add the spice paste that we prepared and turn the flame to low. Mix the chicken with the spice paste nicely.

Then add a tablespoon of butter and fry it further for about a minute. Add 1/2 a cup of water into it and mix. Open cook the mixture for 2 minutes then cover it and cook for 5 minutes.

Uncover and add sugar 1/2 teaspoon and water 1/4 cup and mix again. Cook 2 more minutes then add tomato 🍅 ketchup 1 tablespoon and mix. Add fresh cream 3/4 cup and mix it nicely. Sprinkle fenugreek leaves powder 3 teaspoons and mix. Finally, add 1/4 cup of water and cover and cook for 20 minutes or until done.

Uncover and mix. Now it’s ready to serve.

Serving

Transfer the butter chicken into a serving bowl. Drizzle up some fresh cream on top of it with some sprinkles of fenugreek leaves powdered form which adds up some color and aroma.

Serve with rice, paratha, roti, or naan. Goes great with any steamed, parboiled, or brown rice or even with biryanis. Do visit my other recipes as well. Don’t forget to like and share if

Step by step method along with the images shown below

STEP-1. Cooking the Whole Spices

Heat 3 tablespoons of oil into a frying pan and add 1/2 an inch of cinnamon stick, black big one cardamom whole, 3 cloves (Laung)

Green cardamoms 7

Quickly sauté

Cumin seeds 1/4 teaspoon, Coriander seeds 2 teaspoons, Green chillies 2 chopped or as required

Stir and quick sauté these again

Adding other ingredients ~

Now add garlic cloves 6

Keep the flame at low while frying these whole spices. Fry these for few seconds and they should be good.

Add 1 medium onion chopped or in cups it’s 1/2 cup of chopped onions 🧅

Stir and fry for 2 minutes

Black pepper corns 1/2 teaspoon

Red chili 🌶 powder 2 teaspoons

Give it a quick mix

Add salt as per taste

Mix and fry for 2 minutes and then add the tomatoes 🍅

Add tomatoes 🍅 4 medium sized and roughly chopped or in cups add 2 cups of tomatoes purée

Fry these and cook for 3 to 4 minutes until the tomatoes gets softened and looks cooked and mushy

Add fenugreek leaves 3 teaspoons

Coriander leaves chopped 2 tablespoons

Stir to mix

As we see in the image below that the tomatoes are soft and cooked nicely

Spice mixture is ready and now allow it to cool and then we need to grind these.

Step-2. Grinding the spices

Once the spice mixture is cold enough transfer these into a grinding jar.

Grind them into a smooth and soft paste. Do not add water. Since we have added enough tomatoes these should to easy to grind to form a paste without adding water into it. But if you still need to add water then just add a very little or else add few drops of oil.

Step-3. Frying and Mixing

Add 2 tablespoons of butter into a hot wok or karahi for easy frying and mixing

Add the boneless chicken cubes into the butter

Stir and cook the chicken cubes in butter for 5 minutes

After 5 to 7 minutes the chickens looks slightly fried and all the water from the chicken that oozes out dries up.

Spice mixture being added into the fried chicken

Add the spice paste that we prepared

Mix it nicely

Once mixed add one more tablespoon of butter and cook and fry these for about a minute

Once fried for about a minute add water 1/2 cup I to it and gently mix

Keep it open and cook 2 minutes

Then cover it and cook for 5 minutes in low flame

Uncover and stir to mix

Add sugar 1/2 teaspoon

Water 1/4 cup

Mix

Cook 2 minutes

Add tomato ketchup 1 tablespoon and give it a quick mix

Add fresh cream 3/4 cup

Mix nicely

Add 1/4 cup of water again to let these cook and simmer for some time or until the chickens are completely cooked and the curry gets thicker.

Add water as required at this point. Make sure not to add too much water. The consistency of the butter chicken gravy has to be medium thick and creamy and also to keep maintain its taste and flavor. Adding too much water can ruin the taste.