Butter Chicken

Butter Chicken

This typical North Indian dish comes fully loaded with rich cream, butter and milk. The sweet-sour medium-hot taste of butter chicken, cooked in tomato and cashew nut gravy, is absolutely divine. Serve this restaurant-style dish to your guests at a dinner party and watch it become their firm favourite.

Serves Preparation Time Cooking Time
4 People 20-25 Minutes 30-35 Minutes

Ingredients

  • 2 tbsp butter
  • 200 g boneless chicken
  • 100 g hung curd
  • 6 – 8 black peppercorns
  • 2 tbsp tandoori masala
  • Red chili powder
  • 1 tbsp garlic paste
  • 2 tbsp cumin powder
  • 2 tomatoes, puree
  • 50 ml milk
  • 20 ml cream
  • 1 tsp fenugreek powder
  • Coriander leaves, chopped
  • 8 – 10 cashewnuts, grounded
  • Lemon juice

For marination

  • 1 cup hung curd,
  • 1 tsp red chilli powder,
  • Salt to taste
  • 2 tbsp lemon juice
  • 1 tsp turmeric powder.

Method

Step 1

Mix all the ingredients listed under ‘for marination’ and mix it with chicken pieces. Keep aside for 30 – 35 minutes.

Step 2

Keep a pan on medium heat and pour butter and cumin seeds. Let the seeds splutter and then add garlic paste.

Step 3

Next, add black peppercorns and tomato puree. Fry it till the tomato puree starts leaving butter from it.

Step 4

Now add turmeric powder, fenugreek powder, red chilli powder and salt to the spices. Also, add cashew nut paste to it and give it a nice stir.

Step 5

Add marinated chicken pieces to the wok and fry it. The chicken pieces should absorb the spices from the curry. Squeeze lemon juice over the curry.

Step 6

Add a little water so that the curry gets evenly spread.

Step 7

Now add milk to the gravy and slowly add cream.

Step 8

Stir it well and let it cook for 15-20 mins.

Step 9

Remove from gas and garnish it with coriander leaves.

Step 10

Serve hot with roti, butter naan or jeera rice.

Nutritional Information

Calories 206 Kcal
Proteins 19.3 g
Total Fat 11.9 g
Total Carbohydrates 5.8 g
Cholesterol 65 mg
Sodium 201 mg
Potassium 361 mg