Butter Chicken

Name: Butter Chicken
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 tsp coriander powder; 1 tsp garam masala; 1/2 tsp cumin powder; 1 tsp chilli powder; 1/4 tsp turmeric powder; 1/2 tbsp garlic paste; 2-3 tbsp yoghurt; 1/2 tsp dried fenugreek leaves; chicken thigh or breast cubed; 2-3 tbsp butter; 1 medium onion; 4-6 garlic clove; 1 inch ginger; 3-4 medium tomato; 50 g cashew nut; 1 tsp Kashmiri chilli powder; salt; 1 tsp honey; 2 tbsp double cream

Serves 2

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Butter Chicken

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Serves 2

Directions

1Whisk coriander powder, garam masala, cumin powder, chilli powder, turmeric powder, garlic paste, and dried fenugreek leaves into yoghurt.
2Coat chicken pieces thoroughly in the yoghurt marinade.
3Sauté butter, chopped onion, chopped tomatoes, garlic cloves, ginger, and cashew nuts in a pot.
4Add a splash of water to the vegetable mixture and blend until smooth.
5Cook the marinated chicken in an air fryer.
6Melt butter in a separate pan, then sauté garlic paste and spices including coriander powder, garam masala, cumin powder, turmeric powder, chilli powder, and Kashmiri chilli powder.
7Pour the blended vegetable gravy into the spice pan, season with salt, and simmer covered.
8Add the cooked chicken to the sauce and simmer until oil separates.
9Stir in double cream, honey, dried fenugreek leaves, and additional butter.
10Simmer on low heat for 5 minutes.

Ingredients

1/2 tsp coriander powder
1 tsp garam masala
1/2 tsp cumin powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tbsp garlic paste
2-3 tbsp yoghurt
1/2 tsp dried fenugreek leaves
chicken thigh or breast, cubed
2-3 tbsp butter
1 medium onion
4-6 garlic clove
1 inch ginger
3-4 medium tomato
50 g cashew nut
1 tsp Kashmiri chilli powder
salt (optional)
1 tsp honey
2 tbsp double cream

Equipment

spoonpanpotknifeimmersion blenderair fryer

Tips

Chicken thigh or breast will work fine.
Don't go too heavy on the cream, or the sauce will become excessively thick.
Garnish with a swirl of double cream before serving.

Butter Chicken

Butter Chicken

Directions

Ingredients

Equipment

Tips

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