Butter Chicken Recipe

 

Butter Chicken Recipe

Ingredients

For the Chicken Marinade:

• 500g boneless chicken (thighs or breast), cut into chunks
• ½ cup yogurt
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp red chili powder (adjust to taste)
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• 1 tbsp oil

For the Butter Chicken Sauce:

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika (for color)
• ½ tsp red chili powder (optional)
• ½ tsp turmeric
• 1 tsp garam masala
• ½ cup heavy cream
• ¼ cup cashew paste (optional, for extra creaminess)
• 1 tbsp honey or sugar (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken:
• Mix all marinade ingredients and coat the chicken well.
• Cover and let it marinate for at least 1 hour (overnight is best).
2. Cook the Chicken:
• Heat a grill pan or a regular pan with some oil.
• Sear the chicken pieces on high heat until lightly charred and cooked through. Set aside.
3. Prepare the Sauce:
• Heat butter and oil in a pan. Add chopped onions and sauté until golden.
• Stir in ginger-garlic paste and cook until fragrant.
• Add tomato puree and cook until the oil separates (about 8-10 minutes).
• Mix in cumin, coriander, paprika, turmeric, and garam masala. Cook for another 2 minutes.
4. Blend for Smoothness (Optional):
• If you prefer a silky-smooth sauce, blend it using an immersion blender or regular blender.
5. Simmer with Chicken:
• Return the sauce to the pan and add the cooked chicken.
• Pour in cream and cashew paste (if using). Simmer for 5 minutes.
• Adjust salt and sweetness with honey/sugar if needed.
6. Serve:
• Garnish with fresh cilantro and a drizzle of cream.
• Serve hot with naan, roti, or basmati rice.

Would you like to add a spicier twist to this for The Spicy Spoon? Maybe extra chili or a smoky element? 🔥