Name: One Pot Butter Chicken Recipe ! recipe by Anagha Doiphode at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 lbs chicken breasts, cut into 1″ chunks; 1-2 Tsp Oil ( Cooking Oil); 1/2 Cup Thick Yogurt or Hung Curd ( as per pieces); 2 Tsp Grounded Fresh Coriander Powder; 1 Tsp Grounded Fresh Cumin Powder; 1-2 Tsp Red Chilli Powder ( as per spiceness); 2 Green Chillies Finely Chopped ( Optional); 1 tsp garam masala; 2-3 cardamom pods; Ginger-Garlic Paste ( 3 cloves garlic minced & 1 freshly grated Ginger); Salt & 1/2 Tsp Pepper ( as per taste); 6 tablespoons butter, divided; 2 onion, thinly chopped ( 2 medium sized onion); 1 Cup Tomato Puree ( 2 medium sized tomato); 1/2 Cup Fresh Cream or desired; Coriander leaves for garnishing

Ingredients Serving: 4

2 lbs chicken breasts, cut into 1″ chunks
1-2 Tsp Oil ( Cooking Oil)
1/2 Cup Thick Yogurt or Hung Curd ( as per pieces)
2 Tsp Grounded Fresh Coriander Powder
1 Tsp Grounded Fresh Cumin Powder
1-2 Tsp Red Chilli Powder ( as per spiceness)
2 Green Chillies Finely Chopped ( Optional)
1 tsp garam masala
2-3 cardamom pods
Ginger-Garlic Paste ( 3 cloves garlic minced & 1 freshly grated Ginger)
Salt & 1/2 Tsp Pepper ( as per taste)
6 tablespoons butter, divided
2 onion, thinly chopped ( 2 medium sized onion)
1 Cup Tomato Puree ( 2 medium sized tomato)
1/2 Cup Fresh Cream or desired
Coriander leaves for garnishing

Instructions

Preparation Of The Butter Chicken Recipe : First Step Marination :-
Clean and Wash Chicken under running water and Pat Dry.
Add Yogurt to these pieces, Ginger & Garlic Paste, Coriander Powder, Cumin Powder, Garam Masala, Salt & Pepper. Mix to marinate.
Refrigerate atleast 3-4 hours. Overnight Works Best.
Making Of Butter Chicken Recipe :- Second Step :-
Put 1 Tsp of Oil and 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Once done remove it and keep aside.
Preparing The Sauce :- Melt another 2 Tbsp of butter in the same pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes.
Add the ginger- garlic paste, Cardamom Pods, Green Chillies, Coriander, Cumin, Garam Masala ( 1Tsp Each), Red Chilli Powder. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
Add the Tomato Puree and Stir well. Add some water and Stir again. It will take around 3-4 mins for the raw tomato puree to cook well. Bring the mixture to Simmer.
Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
Add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
Bring the mixture to a simmer and let cook for few minutes before adding the cream. Add the Cream, Mix well and turn off the gas.
Garnish Butter Chicken with Coriander leaves and extra Cream if desired.
Serve with Basmati Rice cooked with few Strands of Saffron to give that lovely yellow color to the rice or Naan !!

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