Indian Butter Chicken Recipe | Butter Chicken Restaurant Style | Zaibs Kitchen

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.

Start by adding 4-5 tablespoons of butter into a pan.

Chop 2-3 large onions and add them to the pan.

Chop a 3-4 inch piece of ginger and add it to the pan along with 5-6 cloves of garlic and 1 black pepper.

Add salt to taste and mix well.

Add 2 tablespoons of peas, 1 tablespoon of red chili powder, and 1 teaspoon of coriander powder into the pan.

Cook the mixture until the butter melts and the onions become translucent.

Add 1 cup of water and let it simmer for about 15 minutes.

After 6-7 minutes, check the mixture and stir occasionally.

Once cooked, let it cool slightly and remove the cinnamon stick and bay leaves.

Use a hand blender to blend the mixture into a smooth paste.

In another pan, add more butter and mix in some red chili powder.

Add the blended paste to this pan and mix well, cooking for a short time without overcooking.

Add 1 teaspoon of sugar and salt to taste, mixing thoroughly.

Optionally, crush 1 teaspoon of fenugreek leaves and add them to the mixture.

Finally, add the tandoori chicken to the sauce and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens