Butter Chicken is one of the most popular Indian curries not only among Indians but also among people from other countries.The rich creamy texture of the gravy with a balance of spices and sweetness makes the curry look scrumptious and goes well with any mains like rice or naan breads or rotis.
Here in New Zealand I have seen Butter Chicken Cuisines even in English restaurants but they name it as Kiwi Butter Chicken and it would be sweet instead of spicy which tastes equally amazing.
Though I have been making this curry every time I never posted a recipe, so after many trials to get the perfect restaurant style taste I must say I have been successful in making it with perfect texture and balance of spices.
I guess the steps to make the recipe is not very different but use of certain spices at different stages of cooking makes the difference. Let’s checkout the recipe below, do share your feedback if you try this recipe and liked it or not.
Preparation time:15 mins
Cooking time: 30 mins
Serves: 3 to 4
- Chicken Breast: 2 skinless
- Onion: 1 large finely chopped
- Tomato: 1 large finely chopped
- Tomato crushed: 1 cup
- Ginger garlic crushed: 1tbsp
- Garlic paste:1tsp
- Kashmiri chilli powder: 1tbsp+ 1tbsp
- Chicken masala:1/2 tbsp
- Kasoori methi / dried fenugreek leaves: 1tsp
- Cashews:10 to 12 nos
- Thick cream: 1/4 cup
- Brown sugar: 2tsp
- Salt: to taste
- Vegetable oil:6 tbsp
- Coriander leaves: 1 tbsp finely chopped
- Slice the chicken breast into thin strips or cubes.( I always prefer strips ; not very thin but medium sized)
- Marinate the chicken pieces with garlic paste,1tbsp of Kashmiri chilli powder and salt and keep aside for 15 mins.
- Heat a wok, add 2tbsp of oil, shallow fry the chicken in 2 batches till they are golden brown and cooked through.
- Simultaneously you can prepare the gravy, for that heat another wok , add 2tbsp of oil and 2tbsp of butter.
- To this add onions and sauté till the onions turn translucent.
- Add the chopped tomatoes and crushed tomatoes ( can use canned ). Cook for 2 mins.
- Now add a tbsp of Kashmiri chilli powder, salt to taste, chicken masala and mix well. Add cashews and 2 cups of hot water or you can use chicken stock too. Let it simmer on medium flame till the gravy starts to thicken. This takes around 15 mins.
- Switch of the flame and then you can either blend this into smooth purée with a hand blender or let it cool for some time and use a blender.
- Return the gravy paste to the same wok, add salt if required. Next add in the cream, sugar and let it cook for more on the sweeter side.
- Add the fried chicken pieces and mix, add kasoori methi and coriander leaves and simmer for 5 mins.
- Transfer to a serving bowl, drizzle some fresh cream on top and sprinkle some crushed kasoori methi and coriander leaves and a dash of butter and enjoy with Rice, Rotis or Naan.