How to Make Butter Chicken Curry | Easy Recipe | Chicken Makhani | BIR | Tutorial

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Start by marinating 800 grams of chicken breast with 1.5 teaspoons ginger paste, 1 teaspoon garlic paste, salt, 1.5 teaspoons turmeric, cumin, garam masala, and a pinch of black pepper. Set aside.

Chop 800 grams of red onions into medium-sized pieces.

Heat 2 tablespoons of ghee in a heavy pan over medium heat.

Add whole spices: 2 cardamom pods, 3 cloves, 1 black cardamom, 1 Indian bay leaf, and a couple of pieces of cassia bark to the ghee.

Add the chopped red onions to the pan and a bit of salt to draw out moisture. Cook until they turn light golden.

Add 1 chopped mild green chili and 1 tablespoon ginger paste to the onions and stir.

Chop 800 grams of ripe tomatoes roughly, keeping the skins on, and add them to the pan.

Add 1 teaspoon turmeric, 1 teaspoon cumin, 0.5 teaspoon garam masala, 0.5 teaspoon coriander powder, and 0.5 teaspoon Kashmiri chili to the tomatoes.

Add the soaked cashew nuts and a touch of fenugreek to the mixture.

Cook until the tomatoes break down and the mixture becomes saucy, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens