BUTTER CHICKEN RECIPE

    Butter Chicken is probably one of the most popular Indian chicken recipes liked by  all for its mild flavour and deliciously rich gravy. I wouldn’t be surprised if this is the most popular dish in Indian restaurants and so, this is a restaurant-style Butter Chicken Recipe

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INGREDIENTS FOR BUTTER CHICKEN:

• 250 gm of boneless chicken, cubed

• 2 onions, minced

• 1 tomato, pureed

• 1 tbsp of tomato paste or sauce

• 1 tbsp of butter, ghee, or oil

• 1 tsp of minced garlic

• 1 tsp of minced ginger

• 2 tsp of coriander powder

• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)

• 1 tsp of garam masala or chicken masala

• 1 large pinch of kasuri methi / dried fenugreek leaves

• 1 cup of milk

• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)

• 1-2 tsp salt (adjust to taste)

• ¼ tsp of turmeric powder

For Kadai Paneer

BUTTER CHICKEN PREPARATION:

• 1 small bunch of coriander leaves / cilantro, for ganish.

• Heat the butter in a pan and add the minced onions. Fry until golden brown

• Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant

• Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly

• Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim

• When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage

• When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil

• Adjust salt, garnish with the coriander leaves, and remove from fire

• Serve hot with tawa naan, vegetable pulao, or jeera rice