Butter chicken recipe

Serves 1
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Directions

  1. 1Add yogurt, minced garlic, minced ginger, garam masala, turmeric, ground cumin, red chili powder, and salt to a bowl.
  2. 2Add yogurt, minced garlic, minced ginger, garam masala, turmeric, ground cumin, red chili powder, and salt to a bowl.
  3. 3Add yogurt, minced garlic, minced ginger, garam masala, turmeric, ground cumin, red chili powder, and salt to a bowl.
  4. 4Mix all the marinade ingredients together.
  5. 5Mix all the marinade ingredients together.
  6. 6Mix all the marinade ingredients together.
  7. 7Add sliced or diced chicken breasts to the marinade.
  8. 8Add sliced or diced chicken breasts to the marinade.
  9. 9Add sliced or diced chicken breasts to the marinade.
  10. 10Mix the chicken thoroughly with the marinade.
  11. 11Mix the chicken thoroughly with the marinade.
  12. 12Mix the chicken thoroughly with the marinade.
  13. 13Slice the onions.
  14. 14Slice the onions.
  15. 15Slice the onions.
  16. 16Heat olive oil in a large saucepan on medium heat.
  17. 17Heat olive oil in a large saucepan on medium heat.
  18. 18Heat olive oil in a large saucepan on medium heat.
  19. 19Add the marinated chicken pieces to the hot pan.
  20. 20Add the marinated chicken pieces to the hot pan.
  21. 21Add the marinated chicken pieces to the hot pan.
  22. 22Cook the chicken until browned, stirring occasionally.
  23. 23Cook the chicken until browned, stirring occasionally.
  24. 24Cook the chicken until browned, stirring occasionally.
  25. 25Remove the chicken from the pan and set aside.
  26. 26Remove the chicken from the pan and set aside.
  27. 27Remove the chicken from the pan and set aside.
  28. 28In the same pan, add a little more oil if needed, then add the sliced onions.
  29. 29In the same pan, add a little more oil if needed, then add the sliced onions.
  30. 30In the same pan, add a little more oil if needed, then add the sliced onions.
  31. 31Stir the onions and cook until softened and mixed with the leftover chicken marinade residue.
  32. 32Stir the onions and cook until softened and mixed with the leftover chicken marinade residue.
  33. 33Stir the onions and cook until softened and mixed with the leftover chicken marinade residue.
  34. 34Add minced garlic and minced ginger to the cooked onions.
  35. 35Add minced garlic and minced ginger to the cooked onions.
  36. 36Add minced garlic and minced ginger to the cooked onions.
  37. 37Stir and cook for one minute.
  38. 38Stir and cook for one minute.
  39. 39Stir and cook for one minute.
  40. 40Add ground cumin, garam masala, and ground coriander to the pan.
  41. 41Add ground cumin, garam masala, and ground coriander to the pan.
  42. 42Add ground cumin, garam masala, and ground coriander to the pan.
  43. 43Mix well and cook for about 30 seconds.
  44. 44Mix well and cook for about 30 seconds.
  45. 45Mix well and cook for about 30 seconds.
  46. 46Add blitzed tinned tomatoes, chili powder, and salt to the mixture.
  47. 47Add blitzed tinned tomatoes, chili powder, and salt to the mixture.
  48. 48Add blitzed tinned tomatoes, chili powder, and salt to the mixture.
  49. 49Stir to combine all ingredients.
  50. 50Stir to combine all ingredients.
  51. 51Stir to combine all ingredients.
  52. 52Cover the pan and let the sauce simmer for about 10-15 minutes until it thickens and becomes a deep brown-red color.
  53. 53Cover the pan and let the sauce simmer for about 10-15 minutes until it thickens and becomes a deep brown-red color.
  54. 54Cover the pan and let the sauce simmer for about 10-15 minutes until it thickens and becomes a deep brown-red color.
  55. 55Add water to the sauce.
  56. 56Add water to the sauce.
  57. 57Add water to the sauce.
  58. 58Blend the sauce with an immersion blender until smooth.
  59. 59Blend the sauce with an immersion blender until smooth.
  60. 60Blend the sauce with an immersion blender until smooth.
  61. 61Pour in the double cream.
  62. 62Pour in the double cream.
  63. 63Pour in the double cream.
  64. 64Add kasoori methi (or dried fenugreek leaves).
  65. 65Add kasoori methi (or dried fenugreek leaves).
  66. 66Add kasoori methi (or dried fenugreek leaves).
  67. 67Stir the cream and kasoori methi into the sauce.
  68. 68Stir the cream and kasoori methi into the sauce.
  69. 69Stir the cream and kasoori methi into the sauce.
  70. 70Add the cooked chicken back into the sauce.
  71. 71Add the cooked chicken back into the sauce.
  72. 72Add the cooked chicken back into the sauce.
  73. 73Mix the chicken into the sauce.
  74. 74Mix the chicken into the sauce.
  75. 75Mix the chicken into the sauce.
  76. 76Cover and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
  77. 77Cover and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
  78. 78Cover and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.

Ingredients

  • 5 or 6 chicken breasts
  • 5 or 6 chicken breasts
  • 5 or 6 chicken breasts
  • 1 tub plain yogurt
  • 1 tub plain yogurt
  • 1 tub plain yogurt
  • 0.5 tablespoon minced garlic
  • 0.5 tablespoon minced garlic
  • 0.5 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon minced ginger
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • olive oil
  • olive oil
  • olive oil
  • 3 sliced large onions
  • 3 sliced large onions
  • 3 sliced large onions
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 2 or 3 tablespoons minced ginger
  • 2 or 3 tablespoons minced ginger
  • 2 or 3 tablespoons minced ginger
  • 3 teaspoons ground cumin
  • 3 teaspoons ground cumin
  • 3 teaspoons ground cumin
  • 3 teaspoons garam masala
  • 3 teaspoons garam masala
  • 3 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 3 cans tinned tomatoes
  • 3 cans tinned tomatoes
  • 3 cans tinned tomatoes
  • 2 teaspoon red chili powder
  • 2 teaspoon red chili powder
  • 2 teaspoon red chili powder
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 300 ml double cream
  • 300 ml double cream
  • 300 ml double cream
  • 2 or 3 tablespoons sugar
  • 2 or 3 tablespoons sugar
  • 2 or 3 tablespoons sugar
  • 2 teaspoons kasoori methi
  • 2 teaspoons kasoori methi
  • 2 teaspoons kasoori methi

Equipment

bowlchopping boardknifelarge saucepanspoonimmersion blenderlid

Tips

  • If the sauce is too thick, add some boiling water and mix it thoroughly.
  • Top with some coriander and serve with naan, fresh rice, lemon wedges and red onions sliced and pickled in vinegar.
  • Cook the chicken pieces in batches of two or three, making sure not to crowd the pan.
  • Fry until browned for only 3 minutes on each side.
  • Let the onions cook and mix well with the leftover chicken marinade residue in the pan.
  • Add sugar if desired for sweetness.
  • Refrigerate the chicken marinade for a minimum of an hour, but ideally overnight