Easy Butter Chicken Curry Recipe | Butter Chicken Recipe Indian Style

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.

Prepare the ingredients: 2 tbsp clarified butter, 750 grams chicken pieces, 6-7 chopped tomatoes, 1 sliced onion, 1 bowl fresh cream, 2 bay leaves, 2 inch ginger piece grated, 1 bulb garlic cloves, 2 green chillies, 1/2 tsp kashmiri red chilli powder, 1/2 to 3/4 tsp garam masala, 1 tsp coriander powder, 1 tsp salt, seeds of 2 black cardamom pods.

Place a kadhai on full heat and add the sliced onion, garlic cloves, green chillies, black cardamom seeds, grated ginger, chopped tomatoes, and bay leaves.

Cook until the tomatoes and onions turn soft, stirring continuously without using any oil or ghee.

Once soft, turn off the heat and let the mixture cool down before blending it to a fine puree.

Keep the gas on high, add clarified butter to the kadhai, and let it get medium hot.

Add the tomato puree to the kadhai, stir a few times, then add coriander powder, salt, garam masala, and red chilli powder; stir well.

Add the chicken pieces to the kadhai and reduce the heat to low; mix well and cover with a lid.

Check the chicken every 5 minutes, stirring and ensuring it softens.

After about 20 minutes of cooking on low heat, add the fresh cream and stir to mix well; check the salt and adjust if needed.

Add half of the cilantro, stir, and check if the chicken is cooked.

Once the chicken is cooked, turn off the heat, transfer to a bowl, and garnish with the remaining cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens