A rich and creamy butter chicken recipe inspired by restaurant-style Indian cuisine, featuring tender chicken simmered in a flavorful spiced tomato and cashew sauce.
Ingredients extracted via AI
1 chicken piecesgarlic pasteginger pastered chili powdersaltoil2 PL butteroniontomatoescashew nutswatermalt vinegarsugargaram masala powdercreamkasuri methi (dried fenugreek leaves)
Procedure generated via AI
Cut the chicken into pieces and marinate them with garlic paste, ginger paste, red chili powder, and salt. Let it rest for 15-20 minutes.
Heat oil in a pan over medium heat and sauté the marinated chicken pieces until nearly cooked through. Remove and set aside.
In the same pan, add a little oil and 1 tablespoon of butter. Add coarsely chopped onions and sauté gently until soft.
Add chopped tomatoes and cashew nuts. Stir well, then add water, garlic paste, salt, malt vinegar, sugar, garam masala, and red chili powder. Mix thoroughly.
Simmer the mixture on low heat for 15-20 minutes until it softens and thickens to a rich consistency.
Once cooked, turn off the heat. Transfer the mixture to a bowl and blend with an immersion blender until smooth.
Strain the puree back into the pan through a sieve, pressing to remove seeds and tomato skins.
Heat the sauce in the pan again. Add butter, cream, kasuri methi, and the cooked chicken pieces. Stir and cook for another 5-7 minutes.
Serve the finished butter chicken garnished with fresh cream and additional kasuri methi to taste.