Butter chicken, one of my favorites always on rotation
Butter chicken, one of my favorites always on rotation
by Ultra101
5 Comments
Ultra101
I could eat this once a week easily. The whole meal smells incredible. Venture out and make it if you haven’t!
Butter chicken recipe
Ingredients **For the Chicken:** – 2 chicken breast boneless – 1 tablespoon ginger garlic paste – 1 tablespoon red chili powder – 1/2 teaspoon garam masala – Salt to taste – Oil to pan fry
For the sauce: – 3-4 Roma tomatoes cubed – 1/2 of roughly cut onion – 1 tablespoon garlic paste or minced, fresh if you have it! – 2 handfuls of cashew nuts – 1 teaspoon kasoori methi – 1/2 teaspoon garam masala – 3 tablespoons sugar – 2 tablespoons (spicy) Kashmiri chili powder or 1 teaspoon for less spice.. you can also just use normal chili powder – 5 tablespoons butter – 3 tablespoons heavy cream or coconut milk – 2 tablespoons malt vinegar or 1.5 tablespoons white vinegar – 1 can chickpeas, drained (not required but it’s a good addition to the dish imo)
Method 1. Marinate the chicken with ginger paste, garlic paste, red chili powder, garam masala, and salt, and keep it aside for 15 to 20 minutes or longer if you have time 2. In a pan, heat some oil and fry the marinated chicken pieces. Once done, place them in a bowl. 3. In the same pan, add onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts. 4. Add some water, garlic paste, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix and let it simmer for 15-20 minutes. 5. Blend the mixture into a fine puree. 6. Pour it back into the same pan, ensuring minimal wastage. 7. Add butter, cream/coconut milk, chicken, chickpeas, and kasoori methi, and let it simmer for 5-7 minutes. Add a little water if it is too thick for your liking. 8. Garnish with cream/coconut milk and kasoori methi, and chili oil if desired
Served on or alongside rice
leebejeebee
This looks good. Saving for when I get some nice chicken and remember to pick up cashew nuts.
ThatBeGross
My guy really put chili crisp on a butter chicken, I have never seen that before. Have you ever had indian mango or lime pickle? Give that a go next time, however don’t put it everywhere put a lot of it on one side of your plate and add it to your spoon/fork when you take a mouthful
Rave-light
This looks so damn good! Thanks for the recipe
AnybodyLow
Unlike the memes of Italians being brutally upset about people messing/making fusion recipes, I, as a fellow brown person, respect the fusion 🫡 tbh there’s a ton of indo-Chinese dishes (like chicken 65)
5 Comments
I could eat this once a week easily. The whole meal smells incredible. Venture out and make it if you haven’t!
Butter chicken recipe
Ingredients
**For the Chicken:**
– 2 chicken breast boneless
– 1 tablespoon ginger garlic paste
– 1 tablespoon red chili powder
– 1/2 teaspoon garam masala
– Salt to taste
– Oil to pan fry
For the sauce:
– 3-4 Roma tomatoes cubed
– 1/2 of roughly cut onion
– 1 tablespoon garlic paste or minced, fresh if you have it!
– 2 handfuls of cashew nuts
– 1 teaspoon kasoori methi
– 1/2 teaspoon garam masala
– 3 tablespoons sugar
– 2 tablespoons (spicy) Kashmiri chili powder or 1 teaspoon for less spice.. you can also just use normal chili powder
– 5 tablespoons butter
– 3 tablespoons heavy cream or coconut milk
– 2 tablespoons malt vinegar or 1.5 tablespoons white vinegar
– 1 can chickpeas, drained (not required but it’s a good addition to the dish imo)
Method
1. Marinate the chicken with ginger paste, garlic paste, red chili powder, garam masala, and salt, and keep it aside for 15 to 20 minutes or longer if you have time
2. In a pan, heat some oil and fry the marinated chicken pieces. Once done, place them in a bowl.
3. In the same pan, add onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
4. Add some water, garlic paste, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix and let it simmer for 15-20 minutes.
5. Blend the mixture into a fine puree.
6. Pour it back into the same pan, ensuring minimal wastage.
7. Add butter, cream/coconut milk, chicken, chickpeas, and kasoori methi, and let it simmer for 5-7 minutes. Add a little water if it is too thick for your liking.
8. Garnish with cream/coconut milk and kasoori methi, and chili oil if desired
Served on or alongside rice
This looks good. Saving for when I get some nice chicken and remember to pick up cashew nuts.
My guy really put chili crisp on a butter chicken, I have never seen that before. Have you ever had indian mango or lime pickle? Give that a go next time, however don’t put it everywhere put a lot of it on one side of your plate and add it to your spoon/fork when you take a mouthful
This looks so damn good! Thanks for the recipe
Unlike the memes of Italians being brutally upset about people messing/making fusion recipes, I, as a fellow brown person, respect the fusion 🫡 tbh there’s a ton of indo-Chinese dishes (like chicken 65)