Easy Butter Chicken Recipe
To start with the recipe we need to chop the boneless chicken pieces into small to medium cuts. I have cut the pieces a little longer in shape somewhat like stripes perfect for frying. Fry these chicken pieces in 4 to 5 tablespoons of oil for few minutes or until they are cooked well on both sides and keep aside. To prepare the buttery gravy for the recipe. Into the same saucepan into the same leftover oil put some whole spices like green chili, dry red chili, green cardamoms, black cardamom, bay leaf, and a small piece of cinnamon stick, and sauté with some chopped onions, few finely chopped garlic cloves, a handfuls of raw cashews, teaspoons of fenugreek leaves and sauté these sometime, Then add roughly chopped juicy tomatoes 🍅 into it and mix. Sprinkle some salt, sugar and cook this mixture until tomatoes are softened and mushy. Then allow the mixture to completely cool and prepare a smooth purée out of it. Strain this purée along with some water. Pour the prepared purée back to the same pan and heat it up. Add 4 to 5 tablespoons of butter and mix. Add a tablespoon of tomato ketchup, Sprinkle some salt as per taste, and mix. Then sprinkle 1/2 a teaspoon of garam masala powder and some fenugreek leaves 🍃 powdered form and white vinegar 2 teaspoons into it and mix. Cook 1 minute and then add the fried chicken pieces. Cook 1 minute again and add fresh cream into it. Finally, mix and let it cook sometimes. Once done cooking these✔️ garnish with some lightly whipped cream and sprinkle some fenugreek leaves 🍃 powdered form on the top and enjoy hot with any Naan 🫓 roti or rice / fried rice.
Ingredients
To marinate thye chicken we need ~
- 1.26 LB Chicken boneless thighs
- 2 teaspoons Mustard Oil
- 1 teaspoon Salt
- 2 teaspoons Red Chili powder
- 2 teaspoons Ginger and garlic paste
To prepare the gravy for the butter chicken we need ~
- 1 medium Onion (chopped)
- 8 medium Tomatoes (roughly chopped)
- 5-6 Garlic cloves (chopped0
- 1 Green chili
- 1/4 cup Cashews
- 5 tablespoons Butter
- 1 tablespoon Tomato ketchup
- 1/4 cup Fresh cream
- 2 teaspoons Fenugreek leaves
- 1/2 teaspoon or as per taste Salt
- 2 teaspoons Sugar
- 1/2 teaspoon Garam masala powder
- 2 teaspoons Distilled white vinegar
Whole spices we need for the gravy are ~
- 1 Dry red chili
- 1 Bay leaf
- 1/2 inch Cinnnamon stick
- 7-8 Green cardamoms
- 1 Black cardamom
- 1/2 teaspoon Fenugreek leaves (powdered form)
Other ingredients
- Oil for frying the chicken pieces
- Lightly whapped cream to garnish
- Some fenugreek leaves (powdered form) to sprinkle
- Some water to strain
Notes
Points to remember ~
Sauté and fry the onions and the chopped garlics well or until they turns translucent and cooked well to remove any rawness out of it. Before you add the tomatoes into to it.
Cut the chicken into stripes for better and frying.
Fry the chicken pieces well on both sides before putting into the gravy/curry
Strain out the puree with some water for better taste and buttery smooth texture just like the restaurants serves :)
If you don't have vinegar you may skip. It should be still yum curry :)
You may use boneless or with bones chicken for preparing this recipe. Also you may use chicken breasts instead of chicken thighs :) Hope this helps.
Garnish the Butter Chicken with some lightly whipped cream just before you serve. It looks gorgeous and yum :)