curry
Butter Chicken
Iconic Punjabi restaurant-style dish with strong commercial appeal and reliable canonical structure.
Duration
1h
Servings
4
Difficulty
Beginner
Category
curry
Ingredients (14)
- bone-in chicken, cut into medium pieces
- plain yogurt
- ginger-garlic paste
- Kashmiri chili powder
- turmeric
- salt
- ghee
- butter
- onion, sliced
- tomatoes, chopped
- cashews
- garam masala
- cream
- dried fenugreek leaves
Preparation (6)
1
Step 1
Mix chicken with yogurt, half the ginger-garlic paste, chili powder, turmeric, and 3 g salt. Rest 30 minutes.
30 minrestBowlrestrequired
2
Step 2
Heat ghee in a heavy pan and sear the chicken until lightly colored; remove before fully cooked.
Step 2['heavy pan']searrequired
3
Step 3
In the same pan add butter and onion; cook until golden. Add remaining ginger-garlic paste and tomatoes; cook until jammy.
Step 3['pan']cookrequired
4
Step 4
Add cashews and 100 ml water, simmer 5 minutes, then blend smooth and return to the pan.
5 minsimmer['pan']blendrequired
5
Step 5
Add the chicken, remaining salt, garam masala, and 150 ml water. Cover and simmer 12-15 minutes until the chicken is tender.
13 minsimmerBowlsimmerrequired
6
Step 6
Stir in cream and crushed fenugreek leaves. Simmer 2 minutes on very low heat and serve.
2 minsimmerBowlsimmerrequired