Butter Chicken

Serves: 4

asian chicken indian main

Ingredients

  • 300 g Chicken breast boneless
  • 1 tbsp Ginger garlic paste
  • 0.5 tsp Red chilli powder
  • 1 tbsp Paprika
  • Oil to pan fry
  • 500 g Tomatoes, roughly slit
  • 100 g Onions, roughly cut
  • 1 tbsp Garlic paste
  • 50 g Cashew nuts
  • 1 tsp Kasoori methi
  • 0.5 tsp Garam masala
  • 4 tbsp Sugar
  • 0.5 tbsp Chilli powder
  • 1.5 tbsp Paprika
  • 70 g Butter
  • 3 tbsp Cream
  • 2 tbsp Malt vinegar / 1.5 tbsp White Vinegar
  • Salt to taste

Instructions

  1. In the same pan, add onions, some oil, a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
  2. Add water, garlic paste, salt, malt vinegar, sugar, garam masala powder, chili powder. Mix well and simmer for 15-20 minutes.
  3. Blend the mixture into a smooth puree.
  4. Strain the puree back into the pan, minimizing wastage.
  5. Add butter, cream, chicken, kasoori methi. Let it simmer for 5-7 minutes.
  6. Garnish with cream and kasoori methi.

Notes

Marinating the chicken helps to enhance the flavor.

Adjust sugar and spice levels according to personal preference.

Garnishing with cream adds a creamy texture to the dish.