Butter Chicken 2

https://www.youtube.com/watch?v=a03U45jFxOI

Category: Indian

Ingredients

For the Chicken

Boneless chicken breast – ⅔ lb, cut into bite-sized pieces

Ginger-garlic paste – 1 tbsp

Red chili powder – 1 tbsp

Salt – to taste

Oil – for pan frying

For the Gravy

Tomatoes, roughly slit – about 3½ cups

Onions, roughly chopped – ¾ cup

Garlic paste – 1 tbsp

Cashews – ⅓ cup

Kasuri methi (dried fenugreek leaves) – 1 tsp

Garam masala – ½ tsp

Sugar – 4 tbsp

Kashmiri chili powder – 2 tbsp

Butter – 5 tbsp

Heavy cream – 3 tbsp

Malt vinegar – 2 tbsp

or white vinegar – 1½ tbsp

Salt – to taste

Water – as needed for simmering

Instructions

Marinate the Chicken
In a bowl, mix chicken with ginger-garlic paste, red chili powder, and salt.
Marinate for 15–20 minutes.

Pan-Fry the Chicken
Heat oil in a pan over medium heat.
Pan-fry the marinated chicken until lightly browned and cooked through.
Remove and set aside.

Prepare the Gravy Base
In the same pan, add a little oil and 1 tbsp butter.
Add onions and sauté until soft and lightly golden.
Add tomatoes and cashews.

Simmer the Sauce
Add enough water to help everything cook down.
Stir in garlic paste, salt, vinegar, sugar, garam masala, and Kashmiri chili powder.
Mix well and simmer on low heat for 15–20 minutes.

Blend & Strain
Blend the cooked mixture into a smooth puree.
Strain it back into the pan, pressing well to avoid wastage.

Finish the Butter Chicken
Add remaining butter, cream, cooked chicken, and kasuri methi.
Simmer on low heat for 5–7 minutes, stirring gently.

Garnish & Serve
Garnish with a drizzle of cream and crushed kasuri methi.

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