Indian Butter Chicken

 

This butter chicken is excellent, thanks to a buttery tomato sauce seasoned with fresh herbs and spices. Butter chicken is produced by marinating chicken and grilling it before serving it in a rich sauce made with tomato, butter, and a unique spice mix as a basis.

Unlike other Indian curries, which begin with a combination of onion and ginger garlic paste cooked in oil, butter chicken utilizes tomato as a basis and is cooked in butter, giving it a somewhat sweet flavor. Cashew nuts & almonds enhance the dish's richness and complexity.

 

1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes

1/4 cup full-fat plain yogurt

1 tablespoon olive oil

1 tablespoon ginger garlic paste

1 teaspoon ground coriander seed

1 teaspoon Kashmiri Lal Mirch

1 teaspoon cumin

Salt, to taste

For the sauce

 

8 to 10 whole almonds

8 to 10 whole cashews

2 tablespoons unsalted butter, divided

1 tablespoon ginger garlic paste

1 teaspoon sugar

1 (15-ounce) can diced tomatoes

2 tablespoons ground coriander seed

1 1/2 teaspoons ground garam masala

1/2 teaspoon ground Kashmiri Lal Mirch

1/2 teaspoon salt

1 cup water

1/4 cup heavy cream

1/2 tablespoon Kasuri Methi

 

To marinate the chicken, combine all marinade ingredients in a large basin. Use your hands to massage the marinade into the chicken.

 

Cover with plastic wrap and chill for at least an hour, preferably as long as overnight.

 

Once done, place the chicken in a separate dish. Seal and put it away till later. Begin creating the sauce:

Melt 1 1/2 tablespoons butter in a medium-sized Dutch oven or pan over medium-low heat. Add the ginger garlic paste, followed by sugar as soon as the butter has melted. Sauté for 1–2 minutes.

 

 

Stir in the tomato and simmer for 8 to 10 minutes over medium-high heat, until all of the excess liquid has evaporated. The sauce should have a sloppy, pastel-like consistency.

 

Combine coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook for 2-3 minutes over medium heat. Turning off the heat! Blend the sauce and nuts:

Move the paste to a blender or food processor. Combine the soaked and drained cashews and almonds. Combine it into a smooth paste. Finish the dish.

Transfer the paste to the pan over medium heat. Add the water to the paste and mix until smooth.

 

 

Add the grilled chicken and heavy cream when the sauce comes to a boil. Stir thoroughly. Cover the pan and let it simmer for five minutes. Turn off the heat and uncover the pan to rest the butter chicken. Stir in the remaining 1/2 tablespoon butter and kasuri methi. Wrap the dish again and set aside for eight to ten minutes to allow the kasuri methi taste to permeate the butter chicken.

 

Eat butter chicken alongside steaming basmati rice, roti, and even naan.