Butter chicken is also known as chicken makhani. It is a mild, creamy chicken curry. It goes well with naan, ghee rice etc.
CourseChicken Recipes, Non-Vegetarian
500gramsBoneless chicken thighs or breasts
2tablespoons Mustard oil
For the Sauce
1 1/2cupsTomatoseeded and chopped
1tablespoonKashmiri chilli powder
10 numbersCashew nuts
For Final Preparation
1/4 cupWhipping cream35% milk fat
Cut the chicken pieces into medium-sized cubes and marinate them with all the ingredients listed under ‘for marination.’ Cover and refrigerate the marinated chicken pieces for about 2 hours or overnight.
Heat oil in a pan and shallow fry the chicken until it is done, keep aside.
Heat butter in a pan and saute onion until golden. Add ginger and garlic, saute until the raw smell goes.
Add chilli powder and turmeric powder along with little water and saute till oil separates.
Add tomatoes, cashew nuts, sugar, and salt.
Cover the pan and cook until the tomatoes are soft and mushy, allow it to cool. Add the mixture to a blender along with 1 cup warm water and blend to a smooth sauce.
Return the sauce to a pan and bring to boil. (Add more warm water to get the desired consistency). Add fried chicken pieces, garam masala, cumin powder and kasuri methi, cook for 10 minutes or until chicken is soft.
Add the cream little by little and mix well. Finally, add butter and remove from fire.
NOTE – Kasuri methi is dried fenugreek leaves.
I used Emborg unsweetened whipping cream in this recipe.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.