Loading delicious recipes...
Loading delicious recipes...
Unknown
A rich and creamy Butter Chicken recipe featuring tender marinated chicken cooked in a luscious tomato and cashew-based gravy, finished with cream and butter.
Total Time
120 mins
Servings
6
Calories
584
Difficulty
medium
cut into pieces
divided
divided
divided
cumin powder, divided
divided
divided
juice
divided
sliced
chopped
dried fenugreek leaves, divided
chopped, for garnish
Place 1 kg of chicken pieces in a large bowl. Add 200g of curd, 1 tablespoon of ginger garlic paste, 0.5 teaspoon of turmeric powder, 1 tablespoon of red chilli powder, 0.5 tablespoon of jeera powder, 0.5 tablespoon of garam masala, 1 teaspoon of salt, the juice of 1 lemon, and 2 tablespoons of mustard oil. Mix all ingredients thoroughly with your hands until the chicken is well coated. Marinate for 1 hour.
Heat 50g of butter in a large pan. Add the marinated chicken pieces and fry until they are half cooked and browned on all sides. Remove the chicken from the pan and set aside.
In the same pan with the remaining oil from frying the chicken, add 2 medium sliced onions, 10 garlic cloves, 3 green chillies, 4 chopped medium tomatoes, 0.25 cup of cashews, 1 teaspoon of sugar, 1 teaspoon of kasuri methi, 0.5 teaspoon of turmeric powder, 0.5 tablespoon of jeera powder, 0.5 tablespoon of garam masala, 1 tablespoon of red chilli powder, and 1 teaspoon of salt. Cook for 5 minutes until the vegetables soften.
Transfer the cooked mixture to a blender and blend until a smooth puree is formed. Strain the puree through a fine-mesh sieve into a bowl to ensure a silky smooth gravy.
Heat 2 tablespoons of refined oil and 50g of butter in a clean pan or wok. Add 3 cloves, 2 black cardamoms, 3 green cardamoms, and 1 bay leaf. Sauté for a few seconds until fragrant.
Add 1 tablespoon of ginger garlic paste, 2 tablespoons of coriander powder, and 1 tablespoon of Kashmiri red chilli powder to the pan. Sauté for 1-2 minutes until fragrant.
Pour the prepared puree into the pan and mix well with the spices. Cook, stirring occasionally, until the gravy thickens and oil starts to separate from the sides.
Add 1 teaspoon of salt and 1 teaspoon of kasuri methi for flavor to the gravy. Mix well.
Add the half-cooked chicken pieces to the gravy. Stir to coat the chicken evenly and let it simmer until the chicken is fully cooked and tender.
Stir in 0.5 cup of cream and mix gently. Cook for another 2-3 minutes, ensuring the cream is well incorporated but not boiled vigorously.
Garnish with fresh chopped coriander leaves and a drizzle of cream. Your delicious Butter Chicken is ready to serve.
cut into pieces
divided
divided
divided
cumin powder, divided
divided
divided
juice
divided
sliced
chopped
dried fenugreek leaves, divided
chopped, for garnish
Place 1 kg of chicken pieces in a large bowl. Add 200g of curd, 1 tablespoon of ginger garlic paste, 0.5 teaspoon of turmeric powder, 1 tablespoon of red chilli powder, 0.5 tablespoon of jeera powder, 0.5 tablespoon of garam masala, 1 teaspoon of salt, the juice of 1 lemon, and 2 tablespoons of mustard oil. Mix all ingredients thoroughly with your hands until the chicken is well coated. Marinate for 1 hour.
Heat 50g of butter in a large pan. Add the marinated chicken pieces and fry until they are half cooked and browned on all sides. Remove the chicken from the pan and set aside.
In the same pan with the remaining oil from frying the chicken, add 2 medium sliced onions, 10 garlic cloves, 3 green chillies, 4 chopped medium tomatoes, 0.25 cup of cashews, 1 teaspoon of sugar, 1 teaspoon of kasuri methi, 0.5 teaspoon of turmeric powder, 0.5 tablespoon of jeera powder, 0.5 tablespoon of garam masala, 1 tablespoon of red chilli powder, and 1 teaspoon of salt. Cook for 5 minutes until the vegetables soften.
Transfer the cooked mixture to a blender and blend until a smooth puree is formed. Strain the puree through a fine-mesh sieve into a bowl to ensure a silky smooth gravy.
Heat 2 tablespoons of refined oil and 50g of butter in a clean pan or wok. Add 3 cloves, 2 black cardamoms, 3 green cardamoms, and 1 bay leaf. Sauté for a few seconds until fragrant.
Add 1 tablespoon of ginger garlic paste, 2 tablespoons of coriander powder, and 1 tablespoon of Kashmiri red chilli powder to the pan. Sauté for 1-2 minutes until fragrant.
Pour the prepared puree into the pan and mix well with the spices. Cook, stirring occasionally, until the gravy thickens and oil starts to separate from the sides.
Add 1 teaspoon of salt and 1 teaspoon of kasuri methi for flavor to the gravy. Mix well.
Add the half-cooked chicken pieces to the gravy. Stir to coat the chicken evenly and let it simmer until the chicken is fully cooked and tender.
Stir in 0.5 cup of cream and mix gently. Cook for another 2-3 minutes, ensuring the cream is well incorporated but not boiled vigorously.
Garnish with fresh chopped coriander leaves and a drizzle of cream. Your delicious Butter Chicken is ready to serve.
Per serving (6 servings)
Calories
584
Daily Value
29%
Dietary Information
Per serving (6 servings)
Calories
584
Daily Value
29%
Dietary Information
Per serving • Based on 6 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
Per serving • Based on 6 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.