Butter Chicken

Serves 5
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Directions

  1. 1Marinate the chicken pieces with garlic paste, ginger paste, red chili powder, and salt.
  2. 2Marinate the chicken pieces with garlic paste, ginger paste, red chili powder, and salt.
  3. 3Marinate the chicken pieces with garlic paste, ginger paste, red chili powder, and salt.
  4. 4Let the chicken marinate for 15-20 minutes.
  5. 5Let the chicken marinate for 15-20 minutes.
  6. 6Let the chicken marinate for 15-20 minutes.
  7. 7Heat some oil in a pan.
  8. 8Heat some oil in a pan.
  9. 9Heat some oil in a pan.
  10. 10Once the oil is medium hot, start frying the marinated chicken pieces until almost done.
  11. 11Once the oil is medium hot, start frying the marinated chicken pieces until almost done.
  12. 12Once the oil is medium hot, start frying the marinated chicken pieces until almost done.
  13. 13Transfer the cooked chicken pieces into another bowl.
  14. 14Transfer the cooked chicken pieces into another bowl.
  15. 15Transfer the cooked chicken pieces into another bowl.
  16. 16Roughly cut the onion.
  17. 17Roughly cut the onion.
  18. 18Roughly cut the onion.
  19. 19In the same pan where chicken was cooked, add the chopped onion.
  20. 20In the same pan where chicken was cooked, add the chopped onion.
  21. 21In the same pan where chicken was cooked, add the chopped onion.
  22. 22Add a little bit of oil and a spoonful of butter to the pan with onions.
  23. 23Add a little bit of oil and a spoonful of butter to the pan with onions.
  24. 24Add a little bit of oil and a spoonful of butter to the pan with onions.
  25. 25Lightly sweat the onions.
  26. 26Lightly sweat the onions.
  27. 27Lightly sweat the onions.
  28. 28Add roughly cut tomatoes and cashew nuts to the pan.
  29. 29Add roughly cut tomatoes and cashew nuts to the pan.
  30. 30Add roughly cut tomatoes and cashew nuts to the pan.
  31. 31Add some water.
  32. 32Add some water.
  33. 33Add some water.
  34. 34Add garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chili powder.
  35. 35Add garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chili powder.
  36. 36Add garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chili powder.
  37. 37Evenly mix the mixture.
  38. 38Evenly mix the mixture.
  39. 39Evenly mix the mixture.
  40. 40Let the mixture simmer for at least 15 to 20 minutes until it becomes nice and mushy.
  41. 41Let the mixture simmer for at least 15 to 20 minutes until it becomes nice and mushy.
  42. 42Let the mixture simmer for at least 15 to 20 minutes until it becomes nice and mushy.
  43. 43Turn off the flame and transfer the mixture into another container.
  44. 44Turn off the flame and transfer the mixture into another container.
  45. 45Turn off the flame and transfer the mixture into another container.
  46. 46Use a hand blender to churn the mixture into a fine puree.
  47. 47Use a hand blender to churn the mixture into a fine puree.
  48. 48Use a hand blender to churn the mixture into a fine puree.
  49. 49Strain the puree back into the same pan, pressing as much as possible to ensure minimal wastage.
  50. 50Strain the puree back into the same pan, pressing as much as possible to ensure minimal wastage.
  51. 51Strain the puree back into the same pan, pressing as much as possible to ensure minimal wastage.
  52. 52Reheat the gravy.
  53. 53Reheat the gravy.
  54. 54Reheat the gravy.
  55. 55Add butter to the gravy.
  56. 56Add butter to the gravy.
  57. 57Add butter to the gravy.
  58. 58Add some cream.
  59. 59Add some cream.
  60. 60Add some cream.
  61. 61Add the chicken.
  62. 62Add the chicken.
  63. 63Add the chicken.
  64. 64Finally, add the crushed kasuri methi.
  65. 65Finally, add the crushed kasuri methi.
  66. 66Finally, add the crushed kasuri methi.
  67. 67Let the gravy simmer for 5 to 7 minutes.
  68. 68Let the gravy simmer for 5 to 7 minutes.
  69. 69Let the gravy simmer for 5 to 7 minutes.
  70. 70Garnish with fresh cream and some kasuri methi before serving.
  71. 71Garnish with fresh cream and some kasuri methi before serving.
  72. 72Garnish with fresh cream and some kasuri methi before serving.

Ingredients

  • 300 gms Chicken breast boneless
  • 300 gms Chicken breast boneless
  • 300 gms Chicken breast boneless
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Oil
  • Oil
  • Oil
  • 500 gms roughly slit tomatoes
  • 500 gms roughly slit tomatoes
  • 500 gms roughly slit tomatoes
  • 100 gms roughly cut onions
  • 100 gms roughly cut onions
  • 100 gms roughly cut onions
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 50 gms cashew
  • 50 gms cashew
  • 50 gms cashew
  • 1 tsp kasoori methi
  • 1 tsp kasoori methi
  • 1 tsp kasoori methi
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 2 tbsp kashmiri chilli powder
  • 2 tbsp kashmiri chilli powder
  • 2 tbsp kashmiri chilli powder
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 3 tbsp cream
  • 3 tbsp cream
  • 3 tbsp cream
  • 2 tbsp malt vinegar
  • 2 tbsp malt vinegar
  • 2 tbsp malt vinegar
  • 1.5 tbsp White Vinegar
  • 1.5 tbsp White Vinegar
  • 1.5 tbsp White Vinegar

Equipment

panmixer grinderhand blendersieve

Tips

  • This is a one-pot recipe.
  • Ensure the gravy is nice, smooth, and buttery by pressing as much as possible while straining to minimize wastage.