Indian Butter Chicken Recipe

Butter Chicken Recipe

Are you ready to embark on a flavor-packed journey that will transport your taste buds straight to the vibrant streets of India? Look no further! Today, we are diving into one of the most beloved and iconic dishes in Indian cuisine – butter chicken. Brace yourself for an explosion of aromatic spices, succulent chicken, and a rich creamy sauce that will leave you craving more with every bite. Whether you're a seasoned chef or just starting your culinary adventures, this blog post is your ultimate guide to creating an authentic and mouthwatering butter chicken recipe right in your own kitchen. Get ready to tantalize your senses and unlock the secrets behind this timeless classic – let's cook up some magic together!

Total Servings: 6

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Ingredients

· 1 medium onion chopped

· 1 tablespoon ginger minced

· 1 tablespoon garlic minced

· 1 kg Chicken boneless

· 2 tablespoon Olive Oil, divided

· 1 tablespoon cayenne pepper, divided

· 2 teaspoon Salt, divided

· 1 tablespoon lemon juice

· 1 tablespoon kasuri methi (Dried fenugreek leaves)

· ½ teaspoon turmeric

· 1 teaspoon garam masala (All spices mix)

· 1 Cinnamon stick

· 6 tomatoes diced

· 4 tablespoon butter + 1 tablespoon butter

· 1 cup Greek yoghurt

· 100 ml cream

· 10-12 blanched Almonds

Toppings

· 1 tablespoon butter for topping

· Cream for topping

· Fresh coriander

Instructions

1. First take a large bowl and add 1 kg of boneless chicken cut into cubes. Now add (1/2 tbsp. cayenne pepper, 1 tsp. salt, 1 tbsp. lemon juice) to the chicken. Now mix the spices with chicken well and wrap it up. Make sure to rest the chicken for at least an hour.

2. Now take a deep pan. Heat the pan with 1 tablespoon of olive oil. When oil heats up add 1 medium chopped onion with garlic and ginger along with a cinnamon stick broken into pieces. Cook for at least 3-4 minutes on medium high until onion gets softened and develops a light golden color.

3. Add 6 diced tomatoes and cook them until they soften. Now add (10-12 blanched almonds, ½ tbsp. cayenne pepper, 1 tsp. All spices mix, 1 tsp. salt, ½ tsp. turmeric) and mix well until combines. After it starts turning into paste lift the pan from the stove.

4. Rest the tomato mixture for 5 mins to cool it down and blend it well in a blending jar until the mixture gets smooth texture.

5. Now wipe out the deep pan and add 1 tbsp olive oil. Add 1 tbsp. butter to it. Bring the bowl in which you placed the chicken. Add the chicken to the pan when the oil and butter mixture gets hot. Cook chicken for 15 minutes until it starts getting dry. Take out the chicken from the pan.

6. In the same pan, add the tomato mixture through a sifter to prevent tomato skin or any other large particles from mixing in the main sauce. Add 2 tbsp. butter to the mixture on medium heat. Keep mixing until butter gets melted into the mixture.

7. Add 1 cup Greek yoghurt and 100 ml thick cream. Mix it well until the yellowish tone of the mixture appears. Add cooked chicken cubes to the mixture and mix until combined.

8. Add 2 tbsp more butter in the mixture. Cook for 3-4 minutes. Now sprinkle Dried fenugreek leaves on top by rubbing it in between your hands. Mix it well, then turn off the heat and lift the pan. Add topping with butter small cubes(optional), fresh coriander chopped, and cream. Serve with Naan, roti, or rice.