Best Butter Chicken
Don’t you just hate it when your butter chicken feels like it was made from a packet or isn’t as rich, smooth, creamy or bursting with flavour as it should be? With a few tweaks over some time I feel like this is now pure perfection.
Best Butter Chicken
Don’t you just hate it when your butter chicken feels like it was made from a packet or isn’t as rich, smooth, creamy or bursting with flavour as it should be? With a few tweaks over some time I feel like this is now pure perfection.
Open in Cookpad AppSteps
- 1
Marinade your chicken and leave for a minimum of 1 hour or overnight.
- 2
On a medium heat, place oil and 1 Tbs butter and then add your chicken and cook with lid off for 12 minutes. Remember chicken and sauce and set aside.
- 3
In the same pot, add the second tablespoon of butter as well as your onion, chilies and curry leaves. Cook till translucent.
- 4
Add your nuts, masala and paste and cook in for 2 minutes then add your tomatoes and a splash of water. Mix then close the lid and leave to cook for the next 10-15 minutes stirring occasionally.
- 5
Add your coriander and base to your blender and blitz away.
- 6
Using the same pot, add your last tablespoon of butter and then your purée. Remember to do this on a low to medium heat as this will jump and you can get burnt. Shortly thereafter, add your chicken and it’s sauce. (Remember to put a splash of water in your blender to get most of your purée out).
- 7
Add your sugar and Garam masala and allow to cook for the next 15-20 minutes on low.
- 8
Add cream and some coriander, cook for a further 5 minutes then you’re done 😋.
- 9
Best served with naan bread.
Cooksnaps
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