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Ingredients (one per line):
For the Chicken Boneless chicken breast – ⅔ lb, cut into bite-sized pieces Ginger-garlic paste – 1 tbsp Red chili powder – 1 tbsp Salt – to taste Oil – for pan frying For the Gravy Tomatoes, roughly slit – about 3½ cups Onions, roughly chopped – ¾ cup Garlic paste – 1 tbsp Cashews – ⅓ cup Kasuri methi (dried fenugreek leaves) – 1 tsp Garam masala – ½ tsp Sugar – 4 tbsp Kashmiri chili powder – 2 tbsp Butter – 5 tbsp Heavy cream – 3 tbsp Malt vinegar – 2 tbsp or white vinegar – 1½ tbsp Salt – to taste Water – as needed for simmering
Instructions:
Marinate the Chicken In a bowl, mix chicken with ginger-garlic paste, red chili powder, and salt. Marinate for 15–20 minutes. Pan-Fry the Chicken Heat oil in a pan over medium heat. Pan-fry the marinated chicken until lightly browned and cooked through. Remove and set aside. Prepare the Gravy Base In the same pan, add a little oil and 1 tbsp butter. Add onions and sauté until soft and lightly golden. Add tomatoes and cashews. Simmer the Sauce Add enough water to help everything cook down. Stir in garlic paste, salt, vinegar, sugar, garam masala, and Kashmiri chili powder. Mix well and simmer on low heat for 15–20 minutes. Blend & Strain Blend the cooked mixture into a smooth puree. Strain it back into the pan, pressing well to avoid wastage. Finish the Butter Chicken Add remaining butter, cream, cooked chicken, and kasuri methi. Simmer on low heat for 5–7 minutes, stirring gently. Garnish & Serve Garnish with a drizzle of cream and crushed kasuri methi.
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