Easy Butter Chicken Recipe That Tastes Better Than Takeout
Craving Indian takeout? Make this creamy, flavourful, and easy butter chicken recipe at home! Simple step-by-step instructions for a mouthwatering meal.
Ingredients
For the Chicken Marinade:
- 500 g 1.1 lbs boneless soft chicken (cut into bite-sized pieces)
- ½ tsp ginger-garlic paste
- ½ tsp salt
- ½ tsp cumin-coriander powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- A pinch of turmeric powder
For the Gravy Paste:
- 2 medium onions roughly chopped and lightly roasted in butter
- 1 large tomato roughly chopped and lightly roasted
- 1 whole garlic bulb peeled and lightly roasted
- ½ inch ginger lightly roasted
- 1 green chilli
- 10-15 cashew nuts
- A small handful of fresh coriander leaves
- A splash of water for blending
For the Main Curry:
- 3-4 tbsp butter
- 1 tsp Kashmiri red chilli powder for a beautiful colour
- ½ tsp garam masala
- Salt to taste
- 1 tbsp Kasuri methi dried fenugreek leaves
- 2-3 tbsp fresh cream or whisked milk cream/malai
- Hot water to adjust the gravy thickness
- Fresh coriander leaves for garnish
- 1 small piece of charcoal optional, to give a smoky flavour
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, add the chicken pieces, ginger-garlic paste, salt, cumin-coriander powder, red chilli powder, garam masala, and turmeric. Mix everything well with your hands. Cover the bowl and let the chicken rest for 10 minutes.
Step 2: Make the Gravy Paste
- In a blender, add the lightly roasted onions, tomato, garlic, ginger, green chilli, cashew nuts, and fresh coriander. Add a little water and blend until it becomes a very smooth paste. Set this aside.
Step 3: Pan-fry the Chicken
- Heat a pan and melt some butter. Place the marinated chicken pieces in the pan and fry them until they have a lovely golden-brown colour on both sides.
Step 4: Smoke the Chicken (Optional)
- Once the chicken is cooked, push the pieces to the sides of the pan. Place a small steel bowl in the centre. Heat a small piece of charcoal on the stove until red hot, then carefully place it in the bowl. Pour a few drops of melted butter over the hot charcoal, and quickly cover the pan with a tight lid. Let it sit for a few minutes to give the chicken a rich, smoky flavour. Remove the bowl afterwards.
Step 5: Cook the Gravy Base
- In a deep pan or pot, heat some butter. Once melted, add the Kashmiri red chilli powder and immediately pour in the blended gravy paste. Mix well. Rinse your blender with a little hot water and pour that in as well. Cook this mixture for about 2 minutes.
Step 6: Simmer the Spices
- Add the garam masala and salt to taste. Mix well, cover the pan, and let the gravy cook on a low flame for about 10 minutes until the oil starts to separate.
Step 7: Bring it All Together
- Add the cooked, smoky chicken to the rich gravy. Mix it gently. Crush the Kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the top. Add the fresh cream and pour in a little hot water to get your desired gravy thickness.
Step 8: Final Simmer and Garnish
- Cover the pan one last time and let this easy butter chicken recipe simmer on low heat for 10 to 15 minutes. Once done, turn off the heat. Garnish with a little more butter, an extra swirl of cream, and freshly chopped coriander leaves. Enjoy!