Butter Chicken Curry

Butter chicken is a very popular dish in India, which is usually prepared for special occasions. This dish is prepared using lots of butter and gives out a lovely butter flavor. I have prepared this curry using less butter to keep it healthier. Please increase the amount of butter as per your preference. Hope you try this recipe :)

Step 1: Ingredients to Marinate the Chicken

Ingredients required to marinate:

• Chicken breast - 2

• Chilli powder - 1 tsp
• Ginger and Garlic paste - 1 tbsp total
• Salt - 1/2 tsp

Ingredients required to cook the chicken:

• Olive Oil - 1/2 tsp
• Butter - 1/2 to 1 tbsp

Step 2: Steps to Marinate and Cook the Chicken

• Wash the chicken breast and pat dry completely and cut into 1 inch pieces
• Add the chilli powder, ginger garlic paste and salt and massage into the pieces and keep aside for 15 minutes
• Heat a non-stick pan with olive oil and butter and let the butter melt
• Add the marinated chicken pieces and ensure all the pieces are in the pan on one layer
• Cook on each side for 3-4 minutes
• Remove from pan and place in a bowl until needed

Step 3: Ingredients to Make Butter Chicken

• Unsalted butter - 2 tbsp (Divided)

• Cashew nuts - 1.5 tbsp
• Coriander leaves - 1/4 cup (chopped fine)
• Coriander powder - 1 tbsp
• Dried fenugreek leaves - 1 tbsp
• Cumin seeds - 1 tsp
• Cream - 2-3 tbsp
• Ginger and Garlic paste - 1 tbsp
• Red Onion - 1 large (chopped fine)
• Cooked chicken
• Red chilli powder - 1 tsp
• Salt - to taste
• Tomato - 2 large (chopped fine)
• Tomato ketchup - 1 tbsp (I used the ketchup sachet that I got from my takeout, as i could not find my ketchup bottle :(
• Sugar - 1 tsp(Optional)

Step 4: Indian Butter Chicken Curry

• In the same pan where we cooked our chicken, add butter and once it melts + cumin seeds
• Once nice aroma comes, add onion and salt (1/4 tsp) and cook till onions turn translucent
• Add ginger and garlic paste and cook for 3 minutes
• Add coriander powder and chilli powder and cook for 1 minute
• Add dried fenugreek leaves after crushing it between palms and cook for 1 minute. Fenugreek leaves give an awesome and distinctive flavor which makes butter chicken so unique and flavorful. You can get this from any Indian store
• Add tomato, stir, cover and cook for 4-5 minutes till all the tomato pieces are very soft and mushed up
• Add tomato ketchup, sugar and cashew pieces and let cook for 2 minutes.
• Let the mixture cool down and blend to get a fine paste
• In the same pan add butter and the grinded paste add required salt and cream and let cook for 2 minutes
• Add the cooked chicken pieces, add water if required to get desired consistency and let cook for 5 minutes
• Add coriander leaves and switch off the gas
• For serving place 1 tsp butter on top of the hot butter chicken and place a lemon wedge if desired and serve hot with rice or naan
• Hope you like it :)