Butter Chicken - Creamy & Delicious

Step 1: Marinate Chicken

Take 1/2 kg boneless chicken cubes in a bowl. Add 4 tbsp yogurt, 1/2 tbsp ginger garlic paste, 1 tbsp lemon juice, salt to taste, 1 tsp red chilli powder, 1 tbsp chicken tikka masala, and one pinch yellow food color. Mix well until all chicken pieces are coated. Cover and marinate for 30 minutes.

Step 2: Cook Marinated Chicken

Heat 1 tbsp cooking oil and 1 tbsp butter in a pan. Once hot, add the marinated chicken. Cook on high flame for 2 minutes, then cover and cook on low flame for 5 minutes until the chicken is soft and cooked through. Set aside.

Step 3: Prepare Gravy Base

In another pan, heat 2 tbsp cooking oil and 1 tbsp butter. Add 3 pcs cloves, 3 pcs green cardamom, 1 pc mace, 2 bay leaves, and 1 tsp cumin seeds. Fry the whole garam masala for 30 seconds until fragrant.

Step 4: Sauté Aromatics and Tomatoes

Add 1 sliced onion to the pan. Fry on medium flame until the onion is soft and translucent, but do not let it change color. Add 250 grams of sliced tomatoes and fry with the onions for 1-2 minutes. Then add 1/2 tbsp ginger garlic paste and fry for another 1-2 minutes.

Step 5: Add Nuts and Spices to Gravy Base

Add 10 pcs of soaked and peeled almonds to the mixture and mix. Season with salt to taste, 1/2 tsp chilli powder, and 1 tsp coriander powder. Mix all ingredients well. Add 1/2 cup of water, mix, then cover and cook on low flame for 10 minutes until the onions and tomatoes are very soft.

Step 6: Blend Gravy Base

Remove the cooked gravy base from heat and let it cool down. Discard the whole garam masala (bay leaves, cloves, mace). Transfer the mixture to a blender and blend into a fine, smooth paste.

Step 7: Combine Chicken and Gravy

In a clean pot, heat 2 tbsp cooking oil and 3 tbsp butter. Add the blended onion-tomato paste and fry for 1-2 minutes. Add the previously fried chicken pieces to the gravy and mix thoroughly. Stir in 1 tsp of fenugreek (kasuri methi).

Step 8: Simmer and Finish

If the gravy is too thick, add 1/2 cup of water and mix. Cover the pot and let the chicken simmer on low flame for 5 minutes until the oil separates. Finally, add 1/4 cup of cream and mix gently. Your delicious Butter Chicken is ready to serve.

• Do not over-fry the whole garam masala to prevent bitterness.

• Ensure onions are soft but not browned for the gravy base.

• Cashews can be used instead of almonds for the gravy base.