Butter Chicken – Restaurant Style

Recipe by Content Writer

4 Serves
1 hr
N
Non-Veg
Medium
Mildly Spicy

This restaurant-style dish is distinguished by its tomato and cashew nut based gravy garnished with butter and cream. With succulent boneless pieces of chicken, this can be paired up with buttery naans/rotis as well as with plain steamed rice.

Methods

1
Combine chicken pieces with the other ingredients numbered 1 to 7(Yoghurt – 1 tbsp, Turmeric powder – 1/4 tsp, Kashmiri chilly powder – 1 tsp, Cumin powder – 1/2 tsp, Ginger-garlic paste – 2 tsp & Salt – To taste). Set aside for 15 minutes.
2
Heat oil in a pan and add the chicken pieces. Cook for 5 – 7 minutes until almost done (you don’t have to brown the chicken pieces). Transfer to a plate.
3
In the same pan, add chopped onion, 1 tsp butter and stir until transparent. Add ginger-garlic paste and cook for a minute. Add cashews, kashmiri chilly powder and coriander powder. Cook for a minute at low heat. Add chopped tomatoes, salt to taste and cook for a few minutes. Add 1/2 tsp kasoori methi and 3/4 – 1 cup hot water. Mix well.
4
Taste check for salt. Cover and cook for 15 – 20 minutes, stirring occasionally. Switch off. Set aside to cool. Grind to a very fine paste. Using a strainer, press down, strain and add it back to the same pan. Add around 1/2 cup hot water. Bring it to a boil.
5
Add the butter, cooked chicken pieces and cook for 4 – 5 minutes at medium-low heat. Add garam masala powder, sugar and kasoori methi. Cook for a minute. Add fresh cream and switch off. Sprinkle little kasoori methi and cilantro. Serve with naan/chapathi/pulao.

Ingredients

400 gm
1 tbsp
1/4 tbsp
3tbsp
1/2 tbsp
2 tbsp
To taste
2 tbsp
1
4 tbsp
2 tbsp
3 tbsp
1.5 tbsp
3
3/4 cup
1 tbsp
1/4 tbsp
3 tbsp
2 tbsp

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