Name: Butter Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: For 8
Cuisine: desi
Ingredients: For Gravy Base:; 2–3 tbsp Cooking Oil; 1 tbsp cumin seeds; 4–5 medium Onions sliced; 8 Tomatoes chopped; (Onion to Tomato ratio 12); 5–6 Garlic Cloves; 2 Green Chilies; 8–10 chopped Ginger; Fresh Coriander Stems (a handful); 3–4 Dried Red Chilies; Salt (to soften the vegetables); 1 tbsp Fenugreek Leaves (Kasuri Methi); ½ glass Water; 1 tbsp Red Chili Powder; 8–10 Cashew Nuts; For Chicken Marinade:; 750 g Chicken (boneless or with bone, as preferred); 5–6 tbsp Yogurt; 1 tbsp Ginger Paste; 2 tsp Red Chili Powder; Garlic powder ½ tsp; Turmeric Powder 1 tsp; Coriander Powder 1 tbsp; Cooking Oil Salt (a little, to taste); For Final Curry:; 1 tbsp Ghee (for brushing pan); 2 tbsp Ghee; 100 g Butter; 1 tsp Red Chili Powder

Step by step method

Step 1

Prepare the gravy base: Heat 2–3 tbsp oil in a pan. Add cumin seeds and let them splutter. Add sliced onions and sauté until they change color. Add tomatoes, garlic, green chilies, ginger, coriander stems, dried red chilies, and a little salt. Cook well. Add fenugreek leaves, ½ glass water, red chili powder, and cashew nuts. Cover and cook on low flame for 15–20 minutes until everything softens. Switch off the flame, let it cool down, and blend into a smooth puree.

Step 2

Marinate the Chicken .In a bowl, mix chicken with yogurt, ginger garlic paste, red chili powder, turmeric powder, coriander powder, oil, and salt. Massage the chicken well and let it rest for 30 minutes. For smoky flavor, place a live charcoal in the bowl, add a drop of oil over it, cover, and leave for 15 minutes.

Step 3

Cook the Butter Chicken. In a large pan, heat 2 tbsp ghee and 100 g butter. Add red chili powder, turmeric powder, and coriander powder. Mix well. Add a little water, then pour in the prepared tomato-onion puree. Stir well. Cook on medium flame for 10–15 minutes. Add the leftover marinade paste and 2–3 tbsp cashew & melon seed paste. Stir and cook. Add fenugreek leaves, cover, and cook for 10 minutes on low flame. Add roasted chicken pieces and cook for another 10 minutes on low flame. Pour in fresh cream, mix gently, and switch off the flame.

Step 4

Finish & Serve. Garnish with fresh coriander. Add 1 tbsp butter on top before serving. Serve hot with naan, roti, or rice