Here's a classic and delicious Butter Chicken recipe that's perfect for home cooking:
🍗 Butter Chicken Recipe
🕒 Prep Time: 20 mins
🍳 Cook Time: 40 mins
🍽️ Serves: 4
🧂 Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (preferably thighs or breast), cut into cubes
- 1/2 cup thick curd (yogurt)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
For the Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 medium onion, finely chopped
- 2-3 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp red chili powder (Kashmiri chili for color)
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1/4 cup fresh cream
- 1 tsp sugar (optional)
- Salt to taste
- Fresh coriander for garnish
🔥 Instructions:
1. Marinate the Chicken:
- Mix all marinade ingredients with chicken.
- Cover and refrigerate for at least 1 hour (overnight is best).
2. Cook the Chicken:
- Grill, bake, or pan-fry the marinated chicken until just cooked.
- Set aside.
3. Prepare the Gravy:
- In a pan, heat butter + oil.
- Add chopped onions; sauté until golden.
- Add ginger-garlic paste; cook for 1 minute.
- Add pureed tomatoes and cook until oil separates (about 10-12 mins).
- Add chili powder, cumin, garam masala, salt, and sugar.
- Stir well and simmer for 3-5 minutes.
4. Combine and Finish:
- Add cooked chicken pieces into the gravy.
- Simmer for 10 minutes.
- Add fresh cream and stir.
- Cook for 2-3 more minutes.
5. Garnish & Serve:
- Garnish with fresh coriander and a swirl of cream.
- Serve hot with naan, roti, or basmati rice.
📝 Tips:
- Use Kashmiri chili powder for rich color without excess heat.
- Smoking the dish with a piece of hot coal gives it an authentic tandoori flavor.
- You can add a dash of fenugreek (kasuri methi) at the end for a restaurant-style aroma.