How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

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.

Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes.

In a pan heat some oil then fry 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 chili powder. Evenly mix it and let it simmer for 15-20 minutes.

Churn the mixture into a fine puree.

Strain it back into the same pan making sure there is minimal wastage.

Add butter, cream, chicken and kasoori methi and let it simmer for 5-7 minutes.

Garnish it with cream and kasoori methi.

Cooking Techniques

Equipment Needed

Spice Level:

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