Description
Creamy, comforting, and packed with bold flavour, this Butter Chicken is the kind of meal everyone asks for again and again. One taste, and you’ll understand why it has become a favourite in kitchens around the world.
Ingredients
Units
Scale
For the Marinade
- 1.1 lb - 500 g chicken, cut into bite-sized pieces
- 1 tbsp ginger garlic paste
- 2 tbsp yoghurt
- 1 tsp red chilli powder
- Salt, to taste
- Juice of 1/2 medium lemon
For the Gravy
- 1 medium onion, roughly chopped
- 3 medium tomatoes, roughly chopped
- 12 to 15 cashews
- 2 cloves
- 1/2-inch cinnamon stick
- 2 cardamom pods
- 1 cup water
To Finish
- Butter, for cooking
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- Salt, to taste
- 1/4 cup tomato ketchup
- 1/2 cup fresh cream or milk cream
- Fresh coriander (dhania), chopped, for garnish
Instructions
- In a large bowl, combine the chicken with the ginger garlic paste, yoghurt, red chilli powder, salt, and lemon juice.
- Mix well, ensuring every piece is coated.
- Marinate for up to 1 hour for the best flavour and tenderness.
- Heat a little butter or oil in a frying pan over medium heat.
- Shallow-fry the marinated chicken until browned on all sides.
- Increase the heat for the final 1 to 2 minutes to create lightly charred edges that add incredible flavour. Remove the chicken from the pan and set aside.
- Meanwhile, place the onion, tomatoes, cashews, cloves, cinnamon, cardamom, and 1 cup of water into a saucepan.
- Bring to a boil, then simmer until the tomatoes are completely soft.
- Allow the mixture to cool before blending until perfectly smooth. A silky gravy makes all the difference, so blend well.
- In a clean pan, melt a generous knob of butter over low heat.
- Add the ginger garlic paste, red chilli powder, garam masala, and salt.
- Stir for a few seconds until fragrant, being careful not to burn the spices.
- Pour in the blended tomato mixture and bring it to a gentle boil.
- Reduce the heat and simmer for 5 to 8 minutes until the sauce thickens and the flavours come together.
- Stir in the tomato ketchup and fresh cream, then return the browned chicken to the pan.
- Simmer gently until the chicken is cooked through and beautifully coated in the rich, creamy sauce.
- Sprinkle generously with freshly chopped coriander and serve hot with steamed basmati rice, buttery naan, or warm roti.
Notes
Prepared, tried, and tested by Nazley
