# Butter Chicken

- Servings: 1 servings
- Total time: 20 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 500 g Boneless Chicken Breast
- 2 tbsp Ginger garlic paste
- 2 tbsp Red chilli powder
- 500 g Tomatoes
- 1 Diced onion
- 50 g Cashews
- 1 handful Fenugreek Leaves
- 0.5 tsp Garam Masala
- 1 tbsp Sugar
- 3 tbsp Butter
- 0.5 Mexican Style Cream
- 2 tbsp Malt vinegar
- 1 tbsp Oil
- 1 pinch Salt

## Instructions

1. Cut the washed chicken breast into strips. Place them into a bowl and marinate with ginger garlic paste, red chili powder, and salt. Massage it in well and let it marinate for 15 minutes.
2. Dice the onions and cut the tomatoes into eights.
3. Once the 15 minutes are up, pour oil into a pan and cook the chicken. Once it’s done, take it out and place it into a separate bowl.
4. In the same pan, sauté the onions with a tablespoon of butter until browned. Add the tomatoes and cashews, and keep stirring.
5. Add a bit of water, more ginger garlic paste, salt, malt vinegar, red chili powder, garam masala, and sugar.
6. Stir well, flatten out, and let it sit for 5 minutes.
7. Once the tomatoes have softened, blend the gravy into a smooth purée. Pour the purée through a strainer back into the pan, letting it simmer on medium heat. Add two tablespoons of butter.
8. Add Mexican style cream and stir. Add fenugreek leaves.
9. Add the cooked chicken back in and let it simmer for another 5 minutes.

## Equipment

- knife
- cutting board
- bowl
- pan
- blender
- strainer

## Source

- Original video: https://www.instagram.com/p/C-_W5Toum_B/
- Recipe page: https://www.cliprecipe.com/recipe/1a9c8fcc-4ad1-48f6-8799-0f9875377b02
- Extracted: 2024-11-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt