Butter Chicken

Name: Butter Chicken
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 9 oz chicken (about 250 grams); 4 large red tomatoes; 1/2 cup plain yogurt (about 120 ml); 1 tablespoon ginger-garlic paste; 1 teaspoon cumin seeds; 2 green cardamom pods; 1 black cardamom pod; 2 cloves; 1 bay leaf; 5 cashews; 1 small onion; 1 teaspoon salt; 1 teaspoon red chili powder; A few fresh mint leaves, as needed; 1 tablespoon ground coriander; 1 teaspoon garam masala; 1 lemon; 2 teaspoons oil; Small pat of butter; 1 teaspoon heavy cream; 1 teaspoon dried fenugreek leaves (kasuri methi)

@diyajotwani @diyajotwani

gwalior

Butter chicken made with chicken, butter, and cream in a delicious tomato and cashew gravy.

@diyajotwani @diyajotwani

gwalior

Butter chicken made with chicken, butter, and cream in a delicious tomato and cashew gravy.

Saved

Ingredients

45 minutes

Serves 2 servings

9 ozchicken (about 250 grams)
4large red tomatoes
1/2 cupplain yogurt (about 120 ml)
1 tablespoonginger-garlic paste
1 teaspooncumin seeds
2green cardamom pods
1black cardamom pod
2cloves
1bay leaf
5cashews
1small onion
1 teaspoonsalt
1 teaspoonred chili powder
A fewfresh mint leaves, as needed
1 tablespoonground coriander
1 teaspoongaram masala
1lemon
2 teaspoonsoil
Small pat of butter
1 teaspoonheavy cream
1 teaspoondried fenugreek leaves (kasuri methi)

Saved

Steps

45 minutes

1

Clean your kitchen thoroughly. Hang the yogurt in a muslin cloth to drain the whey. Once the yogurt is thick, mix in the ginger-garlic paste, 1 teaspoon salt, 1 teaspoon red chili powder, mint leaves, ground coriander, and garam masala. Squeeze in the lemon juice. Marinate the chicken in this mixture for 30 minutes.
2

Heat 1 tablespoon oil in a nonstick pan. Add the marinated chicken and cook until well seared.
3

In a separate pan, heat 1 teaspoon oil. Add cumin seeds, bay leaf, black pepper, cloves, and cardamom pods. Sauté, then add finely chopped onion, ginger-garlic paste, chopped tomatoes, and cashews. Sauté for 5 minutes, then turn off the heat and let the mixture cool. Blend into a smooth paste.
4

Return the paste to the pan, add butter, and cook until the oil separates. Stir in the cream and the cooked chicken pieces. Sprinkle with dried fenugreek leaves.
5

Add garam masala, cover, and cook for 5 minutes.