Butter Chicken

45 mins
Serves 5
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Directions

  1. 1Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt.
  2. 2Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt.
  3. 3Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt.
  4. 4Keep the marinated chicken aside for 15 to 20 minutes.
  5. 5Keep the marinated chicken aside for 15 to 20 minutes.
  6. 6Keep the marinated chicken aside for 15 to 20 minutes.
  7. 7In a pan, heat some oil.
  8. 8In a pan, heat some oil.
  9. 9In a pan, heat some oil.
  10. 10Fry the marinated chicken pieces in the oil until almost done.
  11. 11Fry the marinated chicken pieces in the oil until almost done.
  12. 12Fry the marinated chicken pieces in the oil until almost done.
  13. 13Transfer the cooked chicken into a bowl.
  14. 14Transfer the cooked chicken into a bowl.
  15. 15Transfer the cooked chicken into a bowl.
  16. 16In the same pan, add roughly cut onion, oil, and a spoonful of butter, and lightly sweat the onions.
  17. 17In the same pan, add roughly cut onion, oil, and a spoonful of butter, and lightly sweat the onions.
  18. 18In the same pan, add roughly cut onion, oil, and a spoonful of butter, and lightly sweat the onions.
  19. 19Once the onions are cooked, add roughly cut tomatoes and cashew nuts.
  20. 20Once the onions are cooked, add roughly cut tomatoes and cashew nuts.
  21. 21Once the onions are cooked, add roughly cut tomatoes and cashew nuts.
  22. 22Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder.
  23. 23Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder.
  24. 24Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder.
  25. 25Evenly mix the gravy mixture and let it simmer for 15-20 minutes until it becomes nice and mushy.
  26. 26Evenly mix the gravy mixture and let it simmer for 15-20 minutes until it becomes nice and mushy.
  27. 27Evenly mix the gravy mixture and let it simmer for 15-20 minutes until it becomes nice and mushy.
  28. 28Turn off the flame and transfer the mixture into another container.
  29. 29Turn off the flame and transfer the mixture into another container.
  30. 30Turn off the flame and transfer the mixture into another container.
  31. 31Use a hand blender to churn the mixture into a fine puree.
  32. 32Use a hand blender to churn the mixture into a fine puree.
  33. 33Use a hand blender to churn the mixture into a fine puree.
  34. 34Strain the pureed mixture back into the same pan, ensuring to press out as much as possible to minimize wastage.
  35. 35Strain the pureed mixture back into the same pan, ensuring to press out as much as possible to minimize wastage.
  36. 36Strain the pureed mixture back into the same pan, ensuring to press out as much as possible to minimize wastage.
  37. 37Reheat the gravy.
  38. 38Reheat the gravy.
  39. 39Reheat the gravy.
  40. 40Add butter, cream, kasoori methi, and the cooked chicken to the gravy.
  41. 41Add butter, cream, kasoori methi, and the cooked chicken to the gravy.
  42. 42Add butter, cream, kasoori methi, and the cooked chicken to the gravy.
  43. 43Let the gravy simmer for 5 to 7 minutes.
  44. 44Let the gravy simmer for 5 to 7 minutes.
  45. 45Let the gravy simmer for 5 to 7 minutes.
  46. 46Garnish with fresh cream and crushed kasoori methi.
  47. 47Garnish with fresh cream and crushed kasoori methi.
  48. 48Garnish with fresh cream and crushed kasoori methi.

Ingredients

  • 300 gms boneless chicken breast
  • 300 gms boneless chicken breast
  • 300 gms boneless chicken breast
  • 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
  • to pan fry oil
  • to pan fry oil
  • to pan fry 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
  • to taste salt
  • to taste salt
  • to taste salt

Equipment

panmixer grinderhand blenderbowlcontainer

Tips

  • This is a one-pot recipe, meaning it can be made in the same pan.
  • Strain the gravy mixture thoroughly to achieve a nice, smooth, and buttery texture, pressing out as much liquid as possible to minimize wastage.
Butter Chicken | Clip Recipe