This is one of those gems that we end up ordering in a restaurant every time you place an order but making this dish at home is much easier and more delicious. There are two components of this recipe one is the butter chicken which is the chicken, you will marinate and the second one is the gravy. In a bowl with chicken pieces add in a bit of garlic paste, ginger paste, red chilli powder and salt give it a nice mix and marinate the chicken pieces to 15 to 20 minutes.
While the chicken has been marinating for some time now, start pan-frying this so take the oil and put it in a pan and when the oil is medium hot start frying the chicken pieces. Now that the chicken pieces are almost done and ready transfer it to a bowl. The recipe tastes wonderful and absolutely made in the same pot it is one of those that can actually be made in the same pot. Roughly cut the onion pieces because you are going to run them into a mixer grinder. In the same pan in which you had cooked in your chicken, add the chopped onion and add in a little bit of oil and because it is a buttered chicken you will add in butter then lightly sauté the onions then add tomatoes and some cashew nuts.
Once it is evenly mixed add in the water then add in garlic paste, next to some salt, malt vinegar, sugar graham masala powder and some red chilli powder and evenly mix it. Now that the mixture is nice and evenly mixed let the mixture simmer for at least 15 to 20 minutes until everything becomes mushy and then you can run it into a mixer to a fine paste. When the mixer has become nice and soft turn the flame off and transfer it to another container where you will use a hand blender and churn it into a fine puree. Blend it into a fine puree then strain the puree to the same pan.
Butter chicken is not only butter but velvety smooth so remember that it has to be nice and smooth and buttery so while sieving the mixture press as much as you can so that there is minimum waste so that what you have is nothing but the seeds and the skin of the tomatoes. Heat the gravy and then add in the butter, cream and the chicken then let the gravy simmer for 5 to 7 minutes and you have your butter chicken ready. Serve with white rice or naan bread and enjoy.
For the chicken;
- 300 gms Chicken breast boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- Salt to taste
- Oil to pan fry
For the gravy;
- 500 gms roughly slit tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1/2 tsp garam masala
- 4 tbsp sugar
- 2 tbsp chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
- Salt to taste
- Marinate the chicken with ginger paste, garlic paste, red chilli powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chilli powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree then strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and let it simmer for 5-7 minutes.
- Garnish it with cream and coriander then your butter chicken is ready to be served.