Easy Butter Chicken Recipe For Beginners

Serves 1
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Directions

  1. 1Take a mix of boneless thigh and breast fillets and cut these into 2 inch pieces.
  2. 2Take a mix of boneless thigh and breast fillets and cut these into 2 inch pieces.
  3. 3Take a mix of boneless thigh and breast fillets and cut these into 2 inch pieces.
  4. 4Marinate the chicken pieces with salt, lemon juice, curd/yogurt, ginger garlic paste, Kashmiri chilli powder, garam masala powder, and oil. Set aside for around 30 minutes.
  5. 5Marinate the chicken pieces with salt, lemon juice, curd/yogurt, ginger garlic paste, Kashmiri chilli powder, garam masala powder, and oil. Set aside for around 30 minutes.
  6. 6Marinate the chicken pieces with salt, lemon juice, curd/yogurt, ginger garlic paste, Kashmiri chilli powder, garam masala powder, and oil. Set aside for around 30 minutes.
  7. 7Peel and grate the onions.
  8. 8Peel and grate the onions.
  9. 9Peel and grate the onions.
  10. 10Dry roast the kasuri methi and crush it into a powder.
  11. 11Dry roast the kasuri methi and crush it into a powder.
  12. 12Dry roast the kasuri methi and crush it into a powder.
  13. 13Heat butter and a little oil in a pan.
  14. 14Heat butter and a little oil in a pan.
  15. 15Heat butter and a little oil in a pan.
  16. 16Add the grated onions to the pan.
  17. 17Add the grated onions to the pan.
  18. 18Add the grated onions to the pan.
  19. 19Fry onions on medium heat for around 7-8 minutes until light brown.
  20. 20Fry onions on medium heat for around 7-8 minutes until light brown.
  21. 21Fry onions on medium heat for around 7-8 minutes until light brown.
  22. 22Place the marinated chicken pieces side by side in the pan.
  23. 23Place the marinated chicken pieces side by side in the pan.
  24. 24Place the marinated chicken pieces side by side in the pan.
  25. 25Fry chicken on medium heat for around 3 minutes.
  26. 26Fry chicken on medium heat for around 3 minutes.
  27. 27Fry chicken on medium heat for around 3 minutes.
  28. 28Flip the chicken pieces. Repeat frying for 3 minutes on the other side.
  29. 29Flip the chicken pieces. Repeat frying for 3 minutes on the other side.
  30. 30Flip the chicken pieces. Repeat frying for 3 minutes on the other side.
  31. 31Mix and continue to fry on medium heat for around 2 minutes until the chicken pieces are browned and nearly cooked.
  32. 32Mix and continue to fry on medium heat for around 2 minutes until the chicken pieces are browned and nearly cooked.
  33. 33Mix and continue to fry on medium heat for around 2 minutes until the chicken pieces are browned and nearly cooked.
  34. 34Add the tomato purée and cook on low heat for around 2-3 minutes until the tomato purée is cooked and oil separates.
  35. 35Add the tomato purée and cook on low heat for around 2-3 minutes until the tomato purée is cooked and oil separates.
  36. 36Add the tomato purée and cook on low heat for around 2-3 minutes until the tomato purée is cooked and oil separates.
  37. 37Now add the fresh cream and 150 ml water, give a mix.
  38. 38Now add the fresh cream and 150 ml water, give a mix.
  39. 39Now add the fresh cream and 150 ml water, give a mix.
  40. 40Add the garam masala powder and (Kashmiri chilli powder if required).
  41. 41Add the garam masala powder and (Kashmiri chilli powder if required).
  42. 42Add the garam masala powder and (Kashmiri chilli powder if required).
  43. 43Cook covered on low heat for around 5 minutes.
  44. 44Cook covered on low heat for around 5 minutes.
  45. 45Cook covered on low heat for around 5 minutes.
  46. 46Garnish with crushed kasuri methi.
  47. 47Garnish with crushed kasuri methi.
  48. 48Garnish with crushed kasuri methi.
  49. 49Simmer for 2 minutes.
  50. 50Simmer for 2 minutes.
  51. 51Simmer for 2 minutes.

Ingredients

  • 500 gms Boneless Chicken cut into 2 inch tikka pieces
  • 500 gms Boneless Chicken cut into 2 inch tikka pieces
  • 500 gms Boneless Chicken cut into 2 inch tikka pieces
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 2 tsp Lemon juice
  • 2 tsp Lemon juice
  • 2 tsp Lemon juice
  • 3 tbsp Thick and whisked curd/yogurt
  • 3 tbsp Thick and whisked curd/yogurt
  • 3 tbsp Thick and whisked curd/yogurt
  • 3 tsp Ginger garlic paste
  • 3 tsp Ginger garlic paste
  • 3 tsp Ginger garlic paste
  • 4 tsp Kashmiri Chilli powder
  • 4 tsp Kashmiri Chilli powder
  • 4 tsp Kashmiri Chilli powder
  • 0.5 tsp Garam masala powder
  • 0.5 tsp Garam masala powder
  • 0.5 tsp Garam masala powder
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 medium Onion, grated
  • 2 medium Onion, grated
  • 2 medium Onion, grated
  • 6 tbsp Tomato purée
  • 6 tbsp Tomato purée
  • 6 tbsp Tomato purée
  • 7 tbsp Fresh cream
  • 7 tbsp Fresh cream
  • 7 tbsp Fresh cream
  • 0.25 tsp Garam Masala powder
  • 0.25 tsp Garam Masala powder
  • 0.25 tsp Garam Masala powder
  • 1 tsp Kasuri Methi, roasted and crushed
  • 1 tsp Kasuri Methi, roasted and crushed
  • 1 tsp Kasuri Methi, roasted and crushed
  • 8 tbsp Butter
  • 8 tbsp Butter
  • 8 tbsp Butter
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil

Equipment

Pan