Ingredients
Marinade – 1st Step
500g boneless chicken breast
1/2 to 3/4 tsp Kashmiri red chili (or paprika)
Marinade – 2nd Step
3/4 tbsp ginger garlic paste
1 tsp Kasuri methi (dried fenugreek leaves)
Sauce
3 tbsp butter or ghee – divided
1-1/2 cups onions, sliced
3 cups fresh tomato puree (or 1 cup passata/canned tomato puree)
3/4 tbsp ginger garlic paste
1-2 tsp Kashmiri chili powder
1/2 tsp salt (adjust to taste)
2 tbsp coriander leaves, finely chopped
How To Make
1
Marinate chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes.
Next add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder,
cumin powder and garam masala powder.
2
Marinate and rest for a minimum of 30 minutes, or overnight for best results. Cover and
refrigerate.
3
Optional – If using onion, sauté in 1 tablespoon oil until lightly golden, for 7 minutes.
Cool down.
4
To a blender, add tomatoes, sautéed onions, cashews and water. Blend to a smooth
puree. If you want you can also blend the cashews separately with water to a smooth
cream.
5
Remove the chicken from the refrigerator, to bring it close to room temperature.
6
Melt butter in a pan & add all the whole spices – cinnamon, cloves and cardamoms.
7
When they begin to sizzle, stir in the ginger garlic paste & green chilies. Fry on a low heat, for a minute or 2, till it turns fragrant but not burnt.
8
Turn off the heat and stir in red chili powder, garam masala, cumin and coriander powder.
9
Stir in the tomato cashew puree. If it is not smooth, strain it to the pan.
10
Mix well and cover partially. Bring it to a boil on a medium high heat, reduce the heat to low or medium. Cook until the puree turns thick, keep stirring occasionally.
11
Pour hot water and simmer for 10 mins, until the sauce thickens & traces of fats are visible on top of the sauce.
12
Spread one tbsp. butter or ghee in a griddle/pan and heat it well. Place the marinated chicken pieces, spacing them a little apart.
13
Fry on a medium heat for 2 mins and turn them. Don’t burn and do not overcook. Cook until the chicken is just cooked and all the marinade dries up. It is not necessary to fully cook the chicken at this stage. Cook the chicken pieces in 2 to 3 batches, depending on the size of your skillet.
14
Add chicken to the butter chicken gravy. Pour more hot water (about ½ cup) if the sauce is too thick. Cover and simmer for about 5 to 7 minutes till it becomes tender.
15
Stir in salt, sugar and kasuri methi. Taste test and optionally add more garam masala &another tablespoon butter for additional flavour (both are optional).
16
Turn off and stir in the heavy cream. Garnish Butter Chicken with chopped coriander leaves and some cream. Serve with
steamed Basmati rice and fresh naan.
