Category: Non-Vegetarian Curries
Cuisine: Indian
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
Butter chicken, also known as Chicken Makhani gets its name because of the key ingredient – Makkhan (Butter). Looking at the ingredients one may think that it is your usual onion-tomato based curry but many home chefs face the challenge to preserve that buttery flavor throughout the cooking process. This restaurant style butter chicken recipe is easy to follow with fewer spices. Get ready to enjoy this flavor packed recipe. Remember to tag @recipesbyappy to let me know how it turned out!
Ingredients
Adjust Servings
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For Marination
- For Sauce
Instructions
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Marinate the chicken using ginger garlic paste, greek yoghurt, tandoori masala and 1/2 lemon squeeze.
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Using a skewer, bake the chicken in the oven at 375 - 400F for about 10 mins. - We only want to cook it until it's 80% cooked so if the chicken is still raw, it is okay. We will finish it when it cooks again in the sauce.
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In a pan, add 2 oz of butter, diced tomatoes, onions, cashews and ginger and garlic. Saute on a medium flame for 5 mins or until tomatoes dissolve. Now add the garam masala(or kitchen king masala), turmeric powder, chilli powder, salt and sugar and mix well. let it cool completely then blend and make a fine paste. You can also strain the puree for more smoother consistency(I have skipped this step).
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In the same pan, add the puree with the remaining 2oz butter, add 1/2 cup of water and bring it to boil.
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One the sauce starts boiling, add the cooked chicken and 1 tsp kasoori methi. cover and cook for about 7 mins and add 1 tbsp of heavy whipping cream. at this stage you can taste and adjust the seasoning if needed.
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Lastly, garnish and serve with some garlic naan or Rotis.
