Butter Chicken (Indian Taste)

In a buttery tomato sauce the butter Chicken simmers and is punctuated by several herbs and special spices. Skip the Indian takeout and cook up your very own version of the popular dish!


For the chicken and marinade:
Salt to taste
1 teaspoon cumin
1 teaspoon Kashmiri Lal Mirch
1 teaspoon dried coriander
1 tablespoon ginger garlic paste
1 tablespoon olive oil
1/4 cup full-fat plain yogurt
1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
For the rice:
1/2 tablespoon Kasuri Methi
1/4 cup heavy cream
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground Kashmiri Lal Mirch
1 1/2 teaspoons ground Garam Masala
2 tablespoons dried coriander
1 (15-ounce) can canned diced tomatoes
1 teaspoon sugar
1 tablespoon ginger garlic paste
2 tablespoons unsalted butter, divided
8 to 10 whole cashews
8 to 10 whole almonds
To serve:
Cooked rice, roti, or naan bread


1 Marinate the chicken: In the large bowl marinade the chicken and the rest of the ingredients. Assage the marinade into the chicken , using your hand.
Refrigerate for at least 1 hour, or up to overnight by covering with the plastic wrap.
2 Before preparing the rest of the recipe. Soak cashews and almonds in water for at least an hour to (or up to overnight).
3 Cook the chicken: Heat a skillet or grill pan over medium-high heat. In the pan drizle a teaspoon of oil.
Working in batches, form the marinade remove the chicken and on the pan grill them for to minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.
Transfer the chicken into a separate dish Once cooked. Cover and set aside for later.
4 Start making the sauce: Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
Stir in the tomato and cook them for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off(removd). The sauce should be a loose, paste-like consistency
Add coriander, salt, Kashmiri Lal Mirch, and garam masala. Stir and cook on medium heat for 2 to 5 minutes. Turn off the heat.
5 Puree the sauce with the nuts: In the blender or in the bowl of a food processer transfer the paste. Add the almonds and soaked cashews. blend into a smooth paste.
6 Finish the dish: Over the medium heat return the paste to the cooking pan. Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
7 Rest the butter chicken: Uncover the pan and turn off the heat. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can mix into the butter chicken.
8 Serve: Serve the butter with a side of steamed basmati rice, naan, or roti. Leftovers will keep refrigerated, covered, for five days.
You can freeze this dish in an zip-top bag for a month or airtight covered container. Thaw and reheat in a saucepan over medium-low heat to retain the texture.
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