Easy Butter Chicken Recipe
Tender chicken cooked with butter and aromatic, creamy curry sauce. Serve with naan or basmati rice to make a perfect Indian dinner.
Print
Pin
Servings: 3 -4
Calories: 685kcal
Ingredients
Ingredients
- 17.5 oz Boneless chicken thigh or breast
- 3-4 tbsp Unsalted Butter
- 1 tbsp Oil ( for grilling chicken )
- 1 tsp Dry fenugreek leaves Kasuri Methi ( optional )
- Fresh coriander chopped ( optional )
- 1 Cup Water ( add more water if needed )
Chicken Marinade
- ½ tsp Salt
- ½ tsp Ginger paste
- ½ tsp Garlic paste
- ½ tsp Paprika powder
- ½ tsp Turmeric powder
- ½ tsp Garam masala
- 3 tbsp Plain yogurt
For Curry Sauce
- 2 Medium shallots ( finely chopped )
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- ½ cup Tomato puree ( plain, un-salted, unflavoured ) ( see details in note )
- ½ cup Heavy cream ( double cream )
- 3 tbsp Cashew nut paste ( Optional )( see details in note )
- ½ tsp Turmeric powder
- 1 tsp Paprika
- 1 tsp Garam masala
- 1 tsp Salt
To Serve
- Cooked basmati rice or naan
Instructions
- First of all cut the chicken into medium bite-size pieces. Marinate the chicken with the ingredients from the chicken marinade list. Mix well to coat the each chicken pieces evenly. Set aside and marinate for 15 minutes. ( If you have time, you can marinate for longer. )
- In the meantime, finely chop the shallots, garlic cloves and coriander.
- Heat the grill pan/skillet over medium-high heat, drizzle 1 tablespoon of oil and grill the marinated chicken pieces 1-2 minutes until it gets the nice golden colour, then turn sides and cook for another 1-2 minutes. Remove from pan and set aside.
- To cook the butter sauce, add 3 tablespoon of unsalted butter in the pan, fry the chopped shallots with medium heat until brown. Then add the garlic paste, onion paste and stir fry few seconds.
- Follow with the tomato puree, turmeric, paprika, garam masala and salt to taste. Stir for few seconds.
- Pour the water, cream and cashew nut paste in and cook for another 1 minute.
- Place the cooked chicken back in and stir well to combine with the sauce. Add more water if needed.
- Close the lid and cook for another 2-3 minutes. Sprinkle the dried fenugreek leaves and chopped coriander.
- Remove from heat and transfer to serving plate.
- Serve with cooked basmati rice, naan or flat bread. Enjoy!
Notes
- How to make cashew nut paste - to make the cashew nut paste, soak about 2-3 tablespoons of cashew nuts in the water for 30 minutes and drain the water out. Place the cashew nuts in the blender/food processor and add 1-2 tablespoon of water and blend it into a smooth paste. ( add more water if needed. )
- Spices - You can buy all spices in supermarket spice counter or Asian aisle.
- Tomato Puree - Strained, skinned tomatoes, thick in consistency, also called tomato concentrate. It comes with tin, can or tubes. You can easily buy in most supermarket pasta or sauces aisle.
If you wish to use Italian Passata or fresh tomato puree, it will take more time the sauce to reduce. You can cook the sauce until it becomes thick and reduced by half to achieve the perfect curry sauce. - Double Cream ( Heavy Cream ) - can be substitute with coconut milk/cream or cashew nut cream.
- Shallot onions - Suggest to use shallot onions for curry dishes as they can be easily browned and melt in the sauces. ( Shallots will save lots of your time from blending the onions and cleaning the food processor. )
Nutrition
Calories: 685kcal | Carbohydrates: 8g | Protein: 30g | Fat: 59g | Saturated Fat: 25g | Cholesterol: 250mg | Sodium: 1331mg | Potassium: 594mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1357IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!