Easy Creamy Butter Chicken

I was craving Indian food and this creamy dreamy Butter Chicken recipe was exactly what I needed! Once you try this Butter Chicken recipe, I’m sure all your family and friends will be coming back for seconds.

Ingredients

For the Chicken

• 500 grams Chicken Breast, boneless

• 1 tbsp Oil

• 1 tbsp Kashmiri Chili Powder

• ½  tsp Turmeric Powder

• ¼ tsp Cumin Powder

• ¼ tsp Coriander Powder

• 1 tsp Ginger Paste 

• ½  tbsp Garlic Paste

• ¼ cup Yogurt, thick

• 1 tbsp Lemon Juice

• Salt to Taste

For Cooking the Chicken

• 1 tbsp Butter

• 2 tbsp Oil

For the Gravy

• 3 tbsp Oil

• 1½ (150 grams) Onion, medium size, roughly cut

• 1 tbsp Garlic Paste

• ½ tbsp Ginger Paste

• 2 tbsp Kashmiri Chili Powder

• ½ tsp Turmeric Powder

• ½ tbsp Coriander Powder

• ½  tsp Cumin Powder

• ½ tsp Kasoori Methi

• 2 Cardamom, split

• 6 (500 gms) Tomatoes, medium size, quartered

• 50 gms Cashew Nuts

• 2 tbsp Lemon Juice

• 2 tbsp Butter

• Salt to taste

For  Seasoning the Gravy

• 3 tbsp Butter

• ½ tsp Garam Masala

• 1 tsp Kasoori Methi

• 2 tbsp Sugar

• ½ cup Heavy Cream

For Garnish

• 2 tbsp Fresh Cilantro, finely chopped

• 2 tbsp Fresh Cream

Method

1. Marinate the chicken with all the ingredients mentioned above and set it aside for approximately 30 minutes.

2. In the meantime prepare the base of the gravy by adding oil to a heated pot and then sauteing the onion, ginger and garlic paste, till the onions turn translucent and the raw flavour of the ginger and garlic paste has gone.

3. Now add the kashmiri chili powder, turmeric powder, coriander powder, cumin powder, kasoori methi and split cardamoms. Saute for about a minute.

4. Toss in the tomatoes, cashew nuts, lemon juice and butter.  Stir till the butter has melted and all the ingredients have got well mixed together.  

5. Cover and allow to cook on a medium heat for about 10-12 minutes or until all the ingredients have got homogenized.

6. Take it off the heat and allow it to cool.

7. To a heated skillet add butter and oil. Increase the heat to medium high and add one piece of marinated chicken at a time and sear them on both sides till you get a little colour.  Remove and keep aside on a plate. Cook the chicken in two batches. Do not overcrowd the pan. 

8. Once the mixture has cooled, add it to a blender and blend till you get a thick smooth purée. Add a little water if needed. 

9. Now, to a heated pot on a medium heat add the butter. Once the butter has melted, add the purée and  give it a mix till it combines with the butter.  

10. Add the garam masala, kasoori methi, sugar and cream.  Give it a mix and allow it to cook for about 5 minutes. Add a little water if need be and continue cooking for another 2 minutes.

11. Now toss in the cooked chicken and give it a good stir.  Allow it to simmer for 2-3 minutes. Add finely chopped cilantro and give it a final mix.

12. Take it off the heat and plate it. Garnish with fresh cream and cilantro.