Easy Butter Chicken Recipe

Ingredients

• 500 grams Boneless chicken thigh (or breast ( About 17.5oz ))
• 4 tbsp Unsalted Butter
• 1 tbsp Oil (( for grilling chicken ))
• 1 tsp Dry fenugreek leaves (Kasuri Methi ( optional ))
• Fresh coriander (chopped ( optional ))
• 1 Cup Water (( add more water if needed ))
• 1/2 tsp Salt
• 1/2 tsp Ginger paste
• 1/2 tsp Garlic paste
• 1/2 tsp Paprika powder (Or Chilli powder)
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• 3 tbsp Plain yogurt
• 2 Medium shallots ( ( finely chopped ))
• 1 tbsp Garlic paste
• 1 tsp Ginger paste
• 1/2 cup Tomato puree (( plain, un-salted, unflavoured ) ( see details in note ) About 8 tbsp)
• 1/2 cup Double cream (( Heavy Cream ) about 8-10 tbsp)
• 3 tbsp Cashew nut paste ( ( Optional )( see details in note ))
• 1/2 tsp Turmeric powder
• 1 tsp Paprika (Or chilli powder )
• 2 tsp Garam masala
• 1 tsp Salt (or salt to taste)
• Cooked basmati rice or naan

Instructions

1. 1

   First of all cut the chicken into medium bite-size pieces. Marinate the chicken with the ingredients from the chicken marinade list. Mix well to coat the each chicken pieces evenly. Set aside and marinate for 15 minutes. ( If you have time, you can marinate for longer. )

2. 2

   In the meantime, finely chop the shallots, garlic cloves and coriander.

3. 3

   Heat the grill pan/skillet over medium-high heat, drizzle 1 tablespoon of oil and grill the marinated chicken pieces for 2-3 minutes or until charred. Then turn sides and cook for another 2-3 minutes. Remove from pan and set aside.

4. 4

   To cook the butter sauce, add 3 tablespoon of unsalted butter in the pan, fry the chopped shallots with medium heat until brown. Then add the garlic paste, onion paste and stir fry few seconds.

5. 5

   Follow with the tomato puree, turmeric, paprika, garam masala and salt to taste. Stir for few seconds.

6. 6

   Pour the water, cream and cashew nut paste in and cook for another 1-2 minutes.

7. 7

   Place the cooked chicken back in and stir well to combine with the sauce. Add more water if needed.

8. 8

   Close the lid and cook for another 2-3 minutes. Finish with the dried fenugreek leaves and chopped coriander.

9. 9

   Serve with cooked basmati rice, naan or flat bread. Enjoy!