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Butter Chicken

Mar-01-2016
Linsy Patel
720 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Butter Chicken RECIPE

This is a seriously fatty dish. I have tried a few different versions of making it less fatty and less rich, trust me, it didn’t taste anywhere near the original !

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Simmering
  • Main Dish
  • Diabetes

Ingredients Serving: 4

  1. For the chicken:
  2. 900 gms boneless chicken
  3. 2 tbsp plain yogurt
  4. 1 tsp crushed kasoori methi
  5. salt to taste
  6. 1 tbsp garam masala powder
  7. 1 tsp each cumin, coriander and cayenne powders
  8. Ginger-garlic paste to taste
  9. Juice of 1/2 lemon
  10. For the sauce:
  11. 1/4 cup butter
  12. About 1 cup of pureed tomatoes
  13. Powdered spices like cumin, cloves, cinnamon, coriander, paprika to taste
  14. salt to taste
  15. 1/4 cup cashew pieces, soaked in warm water and then made a thin paste
  16. 2 tbsp kasoori methi, crushed
  17. About 1/2 cup fresh heavy cream

Instructions

  1. Mix the chicken cubes with marinade ingredients and leave it overnight in the fridge. The next day roast or grill the chicken till they are completely cooked.
  2. In the meantime, prepare the butter sauce. Heat up the butter on a medium high till it melts completely. Now add the tomato puree, the spice powders, kasoori methi and cook till the oil separates itself.
  3. Add the cooked chicken pieces and gently stir in the cashew paste and heavy cream. Heat till the sauce bubbles and serve it hot.

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