Butter Chicken

Butter Chicken

Here is my go to recipe for butter chicken. It’s really the only Indian dish I cook outside of India, especially when I’m homesick. It’s a typical North Indian comfort dish, goes great with naan, roti, or rice.

– Marinate 1LB of diced chicken breast/thighs with 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tbsp red chili powder and salt. 

– Heat oil in a pan and and sauté the marinated chicken pieces. Once cooked, place aside.

– In the same pan add one large roughly cut red onion, oil, and a spoonful of butter (optional). 

– Once the onions are cooked, add 5-7 roughly cut tomatoes and a handful of cashew nuts. 

– Add in 1 tbsp garlic paste, salt, 1 tbsp malt vinegar, 2 tbsp sugar, 1/2 tsp garam masala powder, and 2 tbsp kashmiri chili powder. Let it simmer for about 20 minutes.

– In a blender, mix into a fine puree.

– Strain the sauce back into the same pan.

– Add the cooked chicken and 1 tsp kasoori methi and let it simmer for 5-7 minutes. 

– Garnish it with a dash of cream and kasoori methi.