butter chicken

15 mins
Serves 1
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Directions

  1. 1Take 1 chicken breast and cut it into small cubes.
  2. 2Take 1 chicken breast and cut it into small cubes.
  3. 3Take 1 chicken breast and cut it into small cubes.
  4. 4Add 2 tbsp ginger garlic paste, ½ tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, and ½ tsp garam masala powder.
  5. 5Add 2 tbsp ginger garlic paste, ½ tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, and ½ tsp garam masala powder.
  6. 6Add 2 tbsp ginger garlic paste, ½ tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, and ½ tsp garam masala powder.
  7. 7Mix well and marinate for 1–2 hours.
  8. 8Mix well and marinate for 1–2 hours.
  9. 9Mix well and marinate for 1–2 hours.
  10. 10Pan fry the chicken until light golden brown.
  11. 11Pan fry the chicken until light golden brown.
  12. 12Pan fry the chicken until light golden brown.
  13. 13Slice 1 large onion and 2 large tomatoes.
  14. 14Slice 1 large onion and 2 large tomatoes.
  15. 15Slice 1 large onion and 2 large tomatoes.
  16. 16In a pan, heat oil and butter.
  17. 17In a pan, heat oil and butter.
  18. 18In a pan, heat oil and butter.
  19. 19Add onions and sauté until golden.
  20. 20Add onions and sauté until golden.
  21. 21Add onions and sauté until golden.
  22. 22Then add some ginger garlic paste and the tomatoes.
  23. 23Then add some ginger garlic paste and the tomatoes.
  24. 24Then add some ginger garlic paste and the tomatoes.
  25. 25Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp red chilli powder.
  26. 26Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp red chilli powder.
  27. 27Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp red chilli powder.
  28. 28Add a handful of cashews (10–12).
  29. 29Add a handful of cashews (10–12).
  30. 30Add a handful of cashews (10–12).
  31. 31Add 4–5 dried red chillies.
  32. 32Add 4–5 dried red chillies.
  33. 33Add 4–5 dried red chillies.
  34. 34Cook on medium heat until tomatoes soften.
  35. 35Cook on medium heat until tomatoes soften.
  36. 36Cook on medium heat until tomatoes soften.
  37. 37Cool the mixture, then blend into a smooth paste.
  38. 38Cool the mixture, then blend into a smooth paste.
  39. 39Cool the mixture, then blend into a smooth paste.
  40. 40In a fresh pan, heat butter.
  41. 41In a fresh pan, heat butter.
  42. 42In a fresh pan, heat butter.
  43. 43Add 1 tsp Kashmiri red chilli powder, then the blended paste.
  44. 44Add 1 tsp Kashmiri red chilli powder, then the blended paste.
  45. 45Add 1 tsp Kashmiri red chilli powder, then the blended paste.
  46. 46Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
  47. 47Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
  48. 48Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
  49. 49Add the chicken, a splash of heavy cream, and 1/2 tsp garam masala and mix everything well.
  50. 50Add the chicken, a splash of heavy cream, and 1/2 tsp garam masala and mix everything well.
  51. 51Add the chicken, a splash of heavy cream, and 1/2 tsp garam masala and mix everything well.
  52. 52Garnish with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and cream.
  53. 53Garnish with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and cream.
  54. 54Garnish with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and cream.

Ingredients

  • 1 unit chicken breast
  • 1 unit chicken breast
  • 1 unit chicken breast
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp red chilli powder
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 0.5 tsp garam masala powder
  • 0.5 tsp garam masala powder
  • 0.5 tsp garam masala powder
  • 1 unit large onion
  • 1 unit large onion
  • 1 unit large onion
  • 2 units large tomatoes
  • 2 units large tomatoes
  • 2 units large tomatoes
  • oil
  • oil
  • oil
  • butter
  • butter
  • butter
  • to taste salt
  • to taste salt
  • to taste salt
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 10 pieces cashews
  • 10 pieces cashews
  • 10 pieces cashews
  • 4 pieces dried red chillies
  • 4 pieces dried red chillies
  • 4 pieces dried red chillies
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Kashmiri red chilli powder
  • splash heavy cream
  • splash heavy cream
  • splash heavy cream
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • dried fenugreek leaves (kasuri methi)
  • dried fenugreek leaves (kasuri methi)
  • dried fenugreek leaves (kasuri methi)
  • cilantro
  • cilantro
  • cilantro
  • drizzle chili oil
  • drizzle chili oil
  • drizzle chili oil
  • drizzle cream
  • drizzle cream
  • drizzle cream

Equipment

panknifechopping boardspatulablender

Tips

  • Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
  • Serve hot.