Butter Chicken Recipe

Ingredients:

For Marinating Chicken:

• 500 grams boneless chicken, cut into bite-sized pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice
• Salt to taste

For Gravy:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 cup cashew nuts, soaked in warm water for 30 minutes
• 1/4 cup cream
• 1 tablespoon honey or sugar
• Salt to taste
• Chopped fresh coriander leaves for garnishing

Instructions:

Marinating Chicken:

1. In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, and salt.
2. Add chicken pieces to the marinade and mix well. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to infuse.

Cooking Butter Chicken:

1. Heat butter and vegetable oil in a pan over medium heat.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add red chili powder, ground coriander, turmeric powder, and garam masala powder. Mix well and cook for a few minutes until the spices are fragrant.
6. Drain and add soaked cashew nuts to the pan. Cook for 2-3 minutes.
7. Remove the pan from heat and let the mixture cool down slightly.
8. Transfer the mixture to a blender and blend into a smooth paste. You can add a little water if needed.
9. Return the blended paste to the pan. Place the pan back on the heat.
10. Add marinated chicken pieces to the pan along with any remaining marinade. Stir well to coat the chicken with the gravy.
11. Cover and cook the chicken over low heat for about 15-20 minutes or until it is cooked through and tender. Stir occasionally.
12. Once the chicken is cooked, add cream and honey or sugar to the pan. Mix well and simmer for another 2-3 minutes.
13. Adjust the seasoning with salt according to taste.
14. Garnish with freshly chopped coriander leaves before serving.

Serving:

Serve hot Butter Chicken with naan, roti, or steamed rice for a delectable North Indian meal.

Enjoy the rich and creamy Butter Chicken, a beloved dish from North India!