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Authentic Butter Chicken Recipe

Ingredients:

For the Chicken Marinade:

500g chicken (bone-in or boneless)🍗

2 tbsp vinegar (for washing)

2 tbsp ginger-garlic paste🫚🧄

2 tbsp hung curd (strained yogurt)

Juice of 1 lemon🍋

1 tsp salt🧂

1 tsp black pepper

1 tsp red chili powder


For the Gravy:

½ kg tomatoes (roughly chopped)🍅

2-3 onions (sliced)🧅

2 tsp ginger-garlic paste🫚🧄

200g cashews

2 tbsp butter🧈

1 tsp red chili powder🌶️

1 tsp Kashmiri red chili powder (for color)🌶️

Salt to taste🧂

½ tsp dried fenugreek leaves (kasuri methi)

¼ cup fresh cream (Amul or any brand)

1 tbsp sugar (optional)

1 tbsp butter (for finishing)🧈


Instructions:

1. Prepare the Chicken:

Wash the chicken with vinegar and rinse well.

In a bowl, mix the chicken with ginger-garlic paste, hung curd, lemon juice, salt, black pepper, and red chili powder.

Let it marinate for at least 1 hour (overnight for best results).


2. Prepare the Gravy Base:

In a pot, add tomatoes, onions, ginger-garlic paste, and cashews with 1 cup of water.

Boil for 10-12 minutes until soft.

Remove tomato skins, then blend everything into a smooth puree.


3. Cook the Gravy:

In a pan, heat butter and add the prepared puree.

Sauté for 7-8 minutes on medium heat, stirring occasionally.


4. Cook the Chicken:

In a separate pan, heat oil or butter and fry the marinated chicken until golden brown.

Once cooked, set aside.


5. Assemble the Butter Chicken:

Add salt, red chili powder, Kashmiri chili powder, and dried fenugreek leaves to the gravy.

Stir in fresh cream and cook for 1-2 minutes.

Add the cooked chicken to the gravy and simmer for 5 more minutes.

Finish with a cube of butter for extra richness.


6. Serve:

Garnish with fresh coriander and a drizzle of cream.

Serve hot with naan, roti, or steamed basmati rice.


Enjoy your restaurant-style Butter Chicken!😋