The iconic Butter Chicken needs no introduction. This preparation is an emperor of its own. Very rich in ingredients and flavor. It is traditionally a North Indian preparation that has made its way across the world has many international fans. In fact, a lot of people in the West get their first introduction to the Indian Curry-based preparations using this preparation as a stepping stone to other spicier dishes. Known to be light on the palate as far as the spice is concerned, it is rich in cashew and cream.
Butter Chicken is a perfect combination with some hot Butter Garlic Naans.
Check out my recipe for Butter Garlic Naan here.
Butter Chicken
Ingredients
- 400 grams Boneless Chicken Breast
- 1 cup Chopped Onion
- 1 cup Chopped Tomatoes
- 1 tbsp Ginger Garlic Paste
- ½ cup Cashew-nut Paste
- 1 tbsp Red Chilli Powder
- ¼ tbsp Turmeric powder
- ½ tbsp Garam Masala Powder
- ½ cup Butter
- ½ cup Cream
- 1 cup Water
- 1 tbsp Oil
- Salt as per taste
For Marination
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Red Chilli Powder
- ½ tbsp Turmeric Powder
- 1 tbsp Curd (Yogurt)
Instructions
Prep Instructions
- Clean the boneless chicken breast pieces well and cut into small cubes. Pat dry with a kitchen towel. Place the cubes in a bowl. Add ginger garlic paste, chilli powder, turmeric powder, curd and salt. Massage the chicken pieces well. Keep aside for at least 1 hour.
Cooking Instructions
- After an hour, place the chicken pieces in a greased baking dish. Drizzle some oil and grill it for about 18 minutes at 200°C. Once grilled, keep it aside.
- Simultaneously, in a pan, heat some oil and melt 1 tbsp butter on medium heat. Add and brown the chopped onions. Season with salt. Add ginger garlic paste and cook till the raw smell disappears.
- Then, add Chilli powder, turmeric powder and garam masala. Add the tomatoes and cook till the tomatoes are soft and mushy. Keep aside to cool. Once cool, grind the mixture into a smooth paste.
- Grind some cashew nuts in 2 tbsp water. Add this cashew nut paste,along with ½ cup water to the curry. On simmer, allow the mixture to come to a boil.
- Add the grilled chicken pieces to the curry, along with the remaining butter. Allow the masala to coat the chicken well.
- Switch off the flame. Once the curry cools down a bit, then add some cream. Garnish with more cream and a dallop of butter.
Notes
Tip:
1. Garam Masala is basically a mixture of ground spices such as cumin, coriander and cardamom used in Indian cooking.
These spices are usually toasted and then ground in order to bring out more flavor and aroma.
“Garam” translates into “hot”, however this mixture need not necessarily be hot or spicy. You need not make it. It can be purchased off the shelf at major supermarkets selling Indian spices and food-stuff.
