Butter Chicken Recipe 5 - VahChef's Butter Chicken - By Vahchef @ vahrehvah.com

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas provide plant-based protein alternatives.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a more accessible spice blend.

Hammer the chicken breast lightly with a meat hammer.

Marinate the chicken in yogurt, salt, chili powder, and tenderizer (papaya juice) for 3-4 hours.

Heat butter in a pan and add the marinated chicken.

Cook the chicken on high flame on one side, then turn it over.

Reduce the flame and cover, cooking for 15-20 minutes until tender.

In a bowl, combine ginger garlic paste, cumin powder, coriander powder, chili powder, crushed brown onions, salt, and a small amount of sugar, adding a little water to make a paste.

In a separate pan, heat butter and add half a teaspoon of all-purpose flour, mixing well.

Add the prepared spice paste to the butter and flour mixture, cooking on a slow flame for about 4 minutes until raw flavors are gone.

Prepare tomato puree by boiling ripe tomatoes, removing skins and seeds, and blending the flesh.

Add the tomato puree to the spice mixture and cook on a slow flame for 15 minutes with the lid on.

Remove the cooked chicken from the pan and cut it into pieces.

Add the chicken to the gravy and let it simmer for 2 minutes.

Add cream to the gravy and mix well, allowing the melted butter to emulsify.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens