Butter Chicken

Welcome to my kitchen, Today we will make Butter Chicken. Butter Chicken! is the most delicious and Favorite food to all Indians and foreigners. delicious, flavor-packed, creamy butter chicken you can make easily at home. Butter chicken is prepared with marinated chicken that’s first grilled and then served in a rich gravy made with tomato, butter, and a special spice blend as a base. Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and almonds add to the sweetness and richness of the dish. Butter Chicken is one of my favorite Indian dishes. It is a full-flavored dish that complements the chicken well. It can be made as mild or spicy. you can serve it with basmati rice and naan bread. so, let's start to make.

Ingredients for marinated, to chicken

• 400 grams boneless,
• 1/4 cup full-fat plain yogurt
• 2 tablespoon mustard oil
• 1 tablespoon ginger garlic paste
• 1 teaspoon dried coriander powder
• 1 teaspoon Kashmiri Lal Mirch powder
• 1 teaspoon cumin powder
• 1/2 tsp garam masala
• Salt to taste

Ingredients for Gravy

• Oil
• 8 to 10 whole almonds
• 8 to 10 whole cashews
• 2 tablespoons unsalted butter,
• 1 tablespoon ginger garlic paste
• 1-2 green chili
• 1 teaspoon sugar
• 4 medium-size tomatoes, chopped
• 2 tablespoons dried coriander powder
• 1 1/2 teaspoons Garam Masala powder
• 1/2 teaspoon Kashmiri Lal Mirch powder
• Salt as taste
• 1 cup of water
• 1/4 cup heavy cream
• 1/2 tablespoon Kasuri Methi

Recipe of Butter Chicken

Step 1:- 1 Wash the chicken and take the chicken in a large size bowl and add all marinade ingredients to chicken. Using your hands, massage the marinade into the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Step 2:- In other bowl soak cashews and almonds in water for at least 1-2 hours to (or up to overnight).

Step 3:- Now heat the 1-2 tablespoon oil in a skillet or grill pan over medium-high heat.

Step 4:- Now cook the marinade chicken on batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side. Do not crowd the pan.

Step 5:- Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

Step 6:- Melt 1 1/2 tablespoons of the butter in a medium-sized skillet. As soon as the butter melts, add the ginger garlic paste and sauté for 1 to 2 minutes.

Step 7:- Now add 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 8:- Now Add coriander, garam masala, Kashmiri Lal Mirch, and salt and sugar. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

Step 9:- Transfer the paste to a blender jar and add the soaked cashews and almonds.  and make a smooth paste.

Step 10:- Now we will cook the paste in over medium heat. Add the water to the paste and till stir to make a smooth gravy.

Step 11:- As the gravy begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 to 10 minutes.

Step 12:- Turn off the gas flame and expose the pan. Mix the remaining 1/2 teaspoon butter and Kasuri methi and green chili. Cover again, and let the dish rest for 8 to 10 minutes so that the taste of Kasuri methi can mix into butter chicken.       

Serve the butter chicken with a side of steamed basmati rice, roti, or naan. you can serve Bundi raita also with them.

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