Butter Chicken Curry Recipe | How to make Easy Butter Chicken | Easy Chicken Curry Recipe

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.

Marinate chicken with salt, cumin powder, coriander powder, garam masala, turmeric powder, Kashmiri red chili powder, red chili powder, dried fenugreek leaves, ginger-garlic paste, and yogurt. Mix well with hands.

Refrigerate the marinated chicken for 30 minutes.

In a pot, heat 3 tablespoons of white oil and 1 tablespoon of cream.

Add whole cumin seeds and 10 cashew nuts to the oil.

Chop 2 medium onions and add them to the pot along with 3 cloves of garlic and 2 pieces of ginger, chopped.

Add 2 cardamoms, 2 cloves, and 1 stick of cinnamon to the pot.

Blanch 2 large tomatoes in boiling water for 5 minutes, then cool them in cold water to remove the skin and seeds.

Chop the blanched tomatoes into quarters, discarding the seeds.

In the hot pot, add the ginger-garlic mixture and sauté until half cooked, then add the chopped onions.

Once the onions are half cooked, add the cashew nuts and the chopped tomatoes. Cook until well combined.

Transfer the mixture to a blender and blend with 0.5 cup of water to make a smooth paste.

In a hot pan, add 1 tablespoon of oil and 50 grams of butter. Allow the butter to melt without burning.

Add the marinated chicken to the pan and sauté for 5-10 minutes until browned.

After 10 minutes, add the onion-tomato paste and a little salt, followed by 1 cup of water. Stir occasionally.

Cover the pan and let it cook for 10 minutes.

After 10 minutes, add dried fenugreek leaves and cream, cooking for an additional minute.

Cooking Techniques

Equipment Needed

Spice Level:

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