Indian Butter Chicken

Indian Butter Chicken

Skip the Indian take out!

Adapted from Simply Recipes

Ingredients

Metric System
Servings
  • 2 tbsp butter
  • 1.5 tsp fenugreek
  • 2 oz heavy cream
  • 1.3 tbsp oil
  • 16 oz chicken
  • 2 oz yogurt
  • 2 tbsp ginger garlic paste
  • 1.2 oz coriander
  • 1.5 tsp Kashmiri Lal Mirch
  • 1 tsp cumin
  • salt
  • 0.5 tsp salt
  • 10 almonds
  • 10 cashews
  • 8 oz water
  • 1.5 tbsp garam masala
  • 15 oz tomato
  • 1 tsp sugar
  • Step 1

    Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.

    Step 2

    Cover with plastic wrap and refrigerate for at least 1 hour.

    Step 3

    Soak cashews and almonds in water for at least an hour before preparing the rest of the recipe.

    Step 4

    Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.

    Step 5

    Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.

    Step 6

    Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

    Step 7

    Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.

    Step 8

    Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.

    Step 9

    Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

    Step 10

    Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

    Step 11

    Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.

    Step 12

    As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

    Step 13

    Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.

    Step 14

    Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.

    Step 1

    Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.

    Step 2

    Cover again, and let the dish rest so the flavor of kasuri methi can marry into the butter chicken.

    Step 3

    Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the butter and the kasuri methi.

  • 0.5 tbsp butter
  • 0.5 tbsp fenugreek
  • Step 4

    Cover the pan and let it simmer.

    Step 5

    As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well.

  • 0.25 cup heavy cream
  • Step 6

    Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

    Step 7

    Working in batches, remove chicken from the marinade and place them on the pan.

    Step 8

    Heat a skillet or grill pan over medium-high heat. Drizzle oil to the pan.

  • 1 tsp oil
  • Step 9

    Cover with plastic wrap and refrigerate for at least 1 hour.

    Step 10

    Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.

  • 1 lb chicken
  • 0.25 cup yogurt
  • 1 tbsp oil
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander
  • 1 tsp Kashmiri Lal Mirch
  • 1 tsp cumin
  • salt
  • Step 11

    Soak cashews and almonds in water for at least an hour before preparing the rest of the recipe.

  • 10 almonds
  • 10 cashews
  • Step 12

    Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.

  • 1 cup water
  • Step 13

    Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

    Step 14

    Add seasonings, stir and cook on medium high for 2 to 3 minutes. Turn off the heat.

  • 2 tbsp coriander
  • 1.5 tbsp garam masala
  • 0.5 tsp Kashmiri Lal Mirch
  • 0.5 tsp salt
  • Step 15

    Stir in the tomato.

  • 15 oz tomato
  • Step 16

    Start making the sauce: Melt the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.

  • 1.5 tbsp butter
  • 1 tbsp ginger garlic paste
  • 1 tsp sugar
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