Butter Chicken

Butter Chicken is a curry of chicken in a spiced tomato, butter and cream sauce. This is similar to chicken tikka masala or chicken makhani where marinated and sauteed chicken is added to a thick tomato onion gravy. There is no one method of making butter chicken and every recipe is unique in its own way! 

We start by marinating chicken and leave this overnight in the refrigerator so that the spices get infused. The next day, we start off by quickly stir-frying the chicken. 

Preparing the gravy base is where the flavours come together! The nuttiness of the cashew along with the full fat heavy cream and not to forget the butter brings in all the flavors together! 

This butter chicken will be the best you would have tried. 

Serve it with fresh homemade flatbread or garlic butter rice or basmati rice

Check out this easy Naan recipe

Naan/ Indian Flatbread – When You’re Hungry (whenyourhungry.com)

INGREDIENTS

Spices to Marinate the Chicken

• 500 grams chicken tenders
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp yogurt
• 1 tbsp lime juice
• 1 tsp garlic powder (optional)
• Pepper powder – 1 tsp
• 1 tsp salt

For gravy:

• 4 tomatoes, diced
• 1 onion, diced
• 1 tbsp oil
• 2 cloves garlic
• 50 grams cashew nuts
• ½ cup water
• 2 tbsp kashmiri chilli powder
• 1 tsp garam masala
• ¼ cup heavy cream
• 4 tbsp butter
• 2 tbsp white vinegar
• 1 tsp salt
• 2 tbsp sugar
• 1 tbsp kasoori methi

PROCEDURE

• Start by marinating the chicken tenders (cubes) with 1 tbsp ginger paste, 1 tbsp garlic paste, 2 tbsp yogurt, 1 tbsp lime juice, 1 tsp pepper powder, 1 tsp garlic powder and 1 tsp salt
• Mix the above marinate well into the chicken tenders and marinate for about an hour. We prefer to marinate the chicken the night before and refrigerate overnight. (Not only will the chicken turn out to be tender but also very flavorful)
• In a skillet or pan, heat some oil on medium heat. Fry the marinated chicken pieces until well done and place aside into a bowl (Do not over fry the chicken)
• To the same skillet, add the diced onion and about 1 tbsp of oil and a spoonful of butter. Saute the onions until golden
• Add the diced tomatoes, chopped garlic cloves and cashew nuts. Saute for about 5 minutes
• Add about half a cup of water. Add the spices like about 2 tbsp kashmiri chilli powder, 1 tsp garam masala, 2 tbsp white vinegar, 2 tbsp sugar and salt to taste
• Mix this all well and let the spices infuse with the tomatoes & onions.  You can close the lid and let it simmer for about 20 minutes, add additional water accordingly 
• Once cooled, churn the gravy mixture into a fine puree using a blender
• Strain the gravy back into the same pan (This stage is optional for a creamier curry sauce)
• Add about a few dollops of butter to the gravy mix, about ¼ cup heavy cream, the fried  chicken and kasoori methi and let it simmer for 8-10 minutes
• Garnish it with additional cream, butter and kasoori methi
• Butter Chicken is ready to be served with flatbread or basmati rice

PRO TIPS

• This gravy sauce would not be spicy, however you can reduce the spice level by adding just a touch of kashmiri chilli powder to the gravy 
• Adding the cashew nuts is important and would give this gravy a unique taste, will also help thicken up the gravy 
• You can alternatively use chicken thighs instead of chicken tenders
• The gravy mix is universal, and you can add potatoes, tofu, homemade meatballs which all go well with this creamy curry sauce

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