Butter Chicken
Here's a delicious recipe for Butter Chicken, perfect for a comforting meal!
Ingredients
For Marination
- ½ kg Chicken boneless cut into cubes
- ½ cup Yogurt
- 1 tsp Red chilli powder or to taste
- ½ tsp Salt or to taste
- ½ tsp Turmeric powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala Powder
- 2 tbsp Lemon juice
For Cooking
- 2 tbsp Oil
- 3 tbsp Butter
- 1 Cinnamon stick
- 2 Green cardamom
- 1 small Onion grated
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Green chillies crushed
- 1 cup Tomatoes ground
- 2 tbsp Tomato paste
- ½ tsp Cumin seeds roasted & crushed
- ½ tsp Salt or to taste
- ½ tsp Turmeric powder
- ½ tsp Nutmeg powder
- 1 tsp Paprika powder
- 1 tsp Sugar
- ½ cup Water or as needed
- 1 cup cream
- ½ cup Milk
- 1 tsp Dried fenugreek leaves
Instructions
Marinate the Chicken:
- In a bowl, combine yogurt, red chili powder, salt, turmeric powder, coriander powder, garam masala powder, and lemon juice. Mix well. Add chicken cubes to the marinade, ensuring they are well-coated. Cover and let marinate for 30 minutes
Cook the Chicken:
- In a pot, heat oil over medium heat. Add the marinated chicken and cook until done. Set aside.
Prepare the Sauce:
- In the same pot, melt butter. Add the cinnamon stick, green cardamom, grated onion, ginger garlic, and crushed green chilies. Sauté until the onions are translucent. Add the ground tomatoes and tomato paste. Mix well, cover, and cook for 4-5 minutes. Stir in roasted cumin seeds, salt, turmeric powder, nutmeg powder, paprika powder, and sugar. Cook for 2 more minutes.
Combine with Cream:
- Add water to the pot and mix thoroughly. In a separate bowl, whisk together cream and milk until smooth. Gradually add the cream mixture to the pot, stirring continuously.
Finish the Dish:
- Add the cooked chicken to the sauce, mixing well to coat then add cream mixture cook on low heat for 2 minutes and it's done Spinkle in dried fenugreek leaves on top of Butter chicken.
Serve
- Serve hot with naan or rice.