Delicious Butter Chicken (Restaurant Style).

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Courtney Gill

subheading: Ingredients for butter chicken recipe :-:

300 gm chicken pieces ( leg boneless)

subheading: For marination chicken pieces:

2 teaspoon yoghurt ( hung curd)

½ teaspoon Kashmiri chilly paste ( for color)

½ teaspoon ginger garlic paste

½ teaspoon red chilli powder (cayenne)

½ teaspoon ground cumin

¼ teaspoon Garam masala

¼ teaspoon turmeric powder

1 teaspoon lemon juice

2 teaspoon cooking oil or mustard oil

Salt as per taste

subheading: Ingredients for butter chicken gravy:

6 to 7 firm tomatoes ( or tomato puree)

note: 3 teaspoon cashew nuts

1 teaspoon melon seeds ( optional)

½ teaspoon red chilli powder (cayenne)

1 teaspoon ginger garlic paste

¼ teaspoon dry fenugreek leaves

1 teaspoon fresh cream

½ teaspoon butter

Pinch of sugar

subheading: Salt as per taste Step by step instructions :-:

Roast marinated chicken pieces in oven or non stick pan or tawa .

There after roughly chopped the tomatoes and boil them . Keep the cashew nuts soaked in warm water. If using melon seeds you can mix it with cashew nuts and soaked in warm water.

When the tomatoes become soft , remove and let them cool down. Blend the cashew nuts in a blender or mixer for a smooth paste.

Similarly blend the tomatoes for a fine smooth paste. Keep them

Cooking butter Chicken gravy

Heat 1 teaspoon oil in a pan , when hot add 1 /2 teaspoon ginger garlic paste . Saute till the raw smell of ginger garlic paste goes off.

Add ½ teaspoon Kashmiri chilly paste and saute for 1 more minute. This chilly paste is not hot , it is used to give butter chicken the desired colour.

Saute for few seconds then pour the tomato paste (puree) and cook for 3 to 4 minutes. Add the cashew nuts paste to the tomato paste and further cook for 1 more minute.

When the gravy start bubbling , add ⅓ teaspoon red chilli powder ( cayenne) , fenugreek leaves ( kasoori Methi) , pinch of sugar and salt as per taste.

Stir and mix well and cook for 1 to 2 minutes. Add 4 to 5 teaspoon water , mix and cook further till the gravy become little thick and bubbling.

Add the chicken pieces in the gravy and mix well and cook further one more minute. Mix one teaspoon butter to the chicken gravy and continue to stir.

Pour one teaspoon cream over the gravy and mix well and remove in a serving bowl.

Sprinkle some dry fenugreek leaves over the chicken gravy , topped with a butter cubes and cream and serve hot the butter chicken .

Due to the use of fresh or heavy cream the gravy become smooth and silky and thus it is also called as creamy butter chicken.

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