Description
Creamy, dreamy butter chicken—a taste of New Delhi. This classic is easier than you think!
Ingredients
Units
Scale
- 1 lbs (454 g) chicken cubes
- 1 cups (237 ml) cream
- 4 tbsp butter
- 2 onions chopped
- 1 tomato pureed
- 2 tbsp ginger, garlic and green chilli paste
- 1 tbsp red chilli powder
- 1 tbsp kasuri methi
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp coriander powder
- coriander leaves for garnishing
- Salt
Instructions
- Heat butter in a pan and add onions. Sauté until translucent.
- Add ginger-garlic-green chili paste, turmeric powder, coriander powder, and red chili powder. Sauté for 5 minutes.
- Add tomato puree and mix everything well for 10 minutes.
- Add chicken cubes, kasuri methi, cream, and salt. Cover the pan and let it cook for 15 minutes.
- Add garam masala. Mix well and garnish with coriander leaves.
Notes
- For a richer flavor, marinate the chicken in half the yogurt and spices for at least 30 minutes before cooking.
- If you don’t have kasuri methi, you can omit it or substitute with 1/2 teaspoon of dried fenugreek leaves.
- Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 120