MAKE BUTTER CHICKEN - THE EASY WAY | HOW TO MAKE BUTTER CHICKEN AT HOME

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with ginger garlic paste, salt, lemon juice, yogurt, tandoori masala, and oil. Set aside for 2 hours in the refrigerator.

Heat 1.5 tbsp oil in a kadai/pan. Add all the whole spices and mix.

Add the sliced onions and fry on medium heat for 1 min to remove the raw smell.

Add the chopped ginger, garlic cloves, and cashew nuts. Fry on medium heat for 1 min.

Add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder, and 2 tbsp butter. Mix and cook on medium heat for 4-5 mins until the tomatoes are soft.

Add 200 ml water, mix, cover, and cook on low heat for 15 mins until the tomatoes are soft and mushy.

Switch off heat, remove the bay leaf and black cardamom, and set aside to cool.

Blend the mixture until smooth and strain it into a bowl.

Heat 2 tbsp of oil in a pan and place the marinated chicken. Fry on high to medium high heat for 3-4 mins, then flip and continue to fry for another 3-4 mins on the other side until browned. Remove and set aside.

In another kadai/pan, heat 2 tbsp of butter on low heat. Add the blended strained gravy and stir. Cook on medium heat for 1 min while stirring, then lower the heat and cook for another 3 mins while stirring.

Add the roasted, powdered Kasuri Methi and mix. Simmer for another minute before adding the chicken pieces. Cook for around 3 mins, adding little water based on desired consistency.

Add the fresh cream, mix, and simmer for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens