Indian food is normally associated with dishes like Butter Chicken, Chicken Tikka, ‘Naan Bread’, and Biryani. Having a good butter chicken recipe in your repertoire is not a bad idea, especially if you plan to entertain a mixed group of Indians and non-Indians and want a crowd-pleaser. Anyway, Butter Chicken is Indian, I do accept that. However, it has never been my first option while eating out – not now and not when I was growing up. I guess I always preferred spicier versions of chicken recipes like maybe Pepper Chicken or Chilli Chicken. However, there’s really something very comforting about a good Butter Chicken Recipe. If cooked right, it pairs fabulously with some naan made on tawa, a simple vegetable pulao, or even plain rotis or chapatis. I have used cream in the gravy for this Butter Chicken but you can just as easily substitute that with some pureed cashew paste for a different flavour and if you are looking for a butter chicken recipe without cream. I made this for some friends who were coming over for dinner, and paired it with my vegetable pulao recipe. The basic gravy is adapted from my Paneer Butter Masala Recipe. This is a restaurant-style Butter Chicken Masala Recipe – so enjoy!
Step by Step Images for Butter Chicken Recipe
Heat butter in a pan and add the minced onion. I am using my all clad pan for this. Find similar here: US | India Fry until golden brown Add minced ginger and garlic. Fry for a few seconds until fragrant. Add turmeric powder, chilli powder, coriander powder, and some salt. Saute again. Add tomato puree and tomato paste (US | India). Fry this mixture for 3-4 minutes until it starts to bubble. Add milk to this and kasuri methi or dried fenugreek leaves. Buy in US | India. and the chicken pieces Mix everything well together and cook covered until the chicken is cooked through : about 8-10 minutes The chicken will let out some water while cooking. Keep stirring cook covered until the chicken is cooked through. If the gravy seems too thick, add 1/2 cup water and keep cooking When the chicken is cooked, add the cream (or cashew paste) and stir well. Lower heat. Add garam masala and cream Give everything a good mix, adjust salt as needed and turn off the heat. Don’t boil after adding cream and garam masala. Serve butter chicken hot with tawa naan, vegetable pulao, or jeera rice. This butter chicken recipe was updated with better images, adjusted quantities of ingredients and text.
