A rich and creamy dish made with marinated chicken cooked in a spiced tomato and cashew gravy.
Ingredients
For the chicken
- 300gChicken breast boneless
- 1tbspGinger garlic paste
- 1tbspRed chili powder
- Salt to taste
- Oil to pan fry
For the gravy
- 500gTomatoes, roughly slit
- 100gOnions, roughly cut
- 1tbspGarlic paste
- 50gCashew
- 1tspKasoori methi
- 1/2tspGaram masala
- 4tbspSugar
- 2tbspKashmiri chili powder
- 5tbspButter
- 3tbspCream
- 2tbspMalt vinegar
- Salt to taste
How to make Butter Chicken
Marinate the chicken with ginger garlic paste, red chili powder, and salt. Keep it aside for 15 to 20 minutes.
In a pan, heat some oil and fry the marinated chicken pieces. Once done, place them into a bowl.
In the same pan, add onion, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
Add some water, garlic paste, salt, malt vinegar, sugar, garam masala, and chili powder. Mix evenly and let it simmer for 15-20 minutes.
Blend the mixture into a fine puree.
Strain it back into the same pan, ensuring minimal wastage.
Add butter, cream, chicken, and kasoori methi. Let it simmer for 5-7 minutes.
Garnish with cream and kasoori methi.
Tips & Tricks
Ensure the chicken is marinated well for better flavor.
Straining the gravy ensures a smooth texture.
