Butter chicken is an original Indian dish made with tomato, spices and butter. The chicken used is normally the breast or the thighs but without the bone, it is usually eaten with rice or naan bread. Lately people are very interested in Indian food, and this is not exactly a very spicy food and can be enjoyed by many people who don’t eat spicy food.
I personally love it, every time I go with my husband (he is from Bangladesh, India’s neighboring country) to an Indian restaurant that is my main preference. Now I have discovered the recipe that reminds me of the ones I eat in restaurants and I no longer have to drive more than half an hour to buy and enjoy butter chicken, because it turns out great.
Let’s make one of the most famous Indian curries together, shall we?
INGREDIENTS
Ingredients for the marinate:
- 500g boneless chicken
- 2 tbsp yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp red chili
- 1 tbsp mustard oil
- ½ lime juice
- ¼ Salt
Ingredients for gravy:
- 1 cup diced onion (1 small onion or half big onion)
- 3-4 tomatoes (medium)
- 1 tsp garlic paste
- 1 tsp ginger paste
- Salt to taste
- 2 tsp sugar
- 4 tsp butter
- 1 tsp cooking oil
- ½ tsp garam masala
- 1 tsp red chili
- ¼ cup whipping cream
- 50g cashew nuts
- ½ tsp fenugreek
- 1tps ghee
DIRECTIONS
- Marinate the chicken for about 15 to 20 mins.
- Fry the chicken in olive oil and half of the butter, take it out and keep aside.
- In the same pain, fry the onion.
- When the onion is half done add salt to taste, the garlic and ginger paste and continue cooking.
- Now add the tomatoes and the red chili and continue cooking.
- Time to add 1/2 cup of water and the cashew nuts and continue cooking with a lid for 15 mins.
- Add the sugar, some more salt, cook for a minute and blend it to make a sauce.
- Put the sauce back in the pan with a strainer .
- Add the rest of the butter, the garam masala and the heavy cream and cook.
- When the sauce is boiling, add the chicken, cook for a little bit.
- Add the fenugreek a little more butter and ready to serve.
Butter Chicken – Que Bien Sabe by Marina
Course: Lunch, DinnerCuisine: IndianDifficulty: Medium1
hourButter chicken is an original Indian dish made with tomato, spices and butter. The chicken used is normally the breast or the thighs but without the bone, it is usually eaten with rice or naan bread. Lately people are very interested in Indian food, and this is not exactly a very spicy food and can be enjoyed by many people who don’t eat spicy food.
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/my-best-butter-chicken/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
- Ingredients for the marinate
500g boneless chicken
2 tbsp yogurt
1 tsp ginger paste
1 tsp garlic paste
½ tsp red chili
1 tbsp mustard oil
½ lime juice
¼ Salt
- Ingredients for gravy
1 cup diced onion (1 small onion or half big onion)
3-4 tomatoes (medium)
1 tsp garlic paste
1 tsp ginger paste
Salt to taste
2 tsp sugar
4 tsp butter
1 tsp cooking oil
½ tsp garam masala
1 tsp red chili
¼ cup whipping cream
50g cashew nuts
½ tsp fenugreek
1tps ghee
Directions
- Marinate the chicken for about 15 to 20 mins.
- Fry the chicken in olive oil and half of the butter, take it out and keep aside.
- In the same pain, fry the onion.
- When the onion is half done add salt to taste, the garlic and ginger paste and continue cooking.
- Now add the tomatoes and the red chili and continue cooking.
- Time to add 1/2 cup of water and the cashew nuts and continue cooking with a lid for 15 mins.
- Add the sugar, some more salt, cook for a minute and blend it to make a sauce.
- Put the sauce back in the pan with a strainer .
- Add the rest of the butter, the garam masala and the heavy cream and cook.
- When the sauce is boiling, add the chicken, cook for a little bit.
- Add the fenugreek a little more butter and ready to serve.
