Ooo yes 🔥 let's make that butter chicken post scroll-stopping
Got you! Here's classic creamy butter chicken, restaurant style but doable at home 😊
Butter Chicken Recipe:
Serves: 4
For the chicken marinade:
- Chicken: 500g boneless thighs, cut in chunks
- Yogurt: 1/2 cup plain
- Ginger-garlic paste: 1.5 tbsp
- Spices: 1 tsp turmeric, 2 tsp chili powder, 1 tsp cumin, 1 tsp garam masala, 1 tsp salt, 1 tbsp lemon juice
- Oil: 1 tbsp
Marinate 30 min to overnight
For the gravy:
- Butter: 4 tbsp
- Onion: 2 medium, chopped
- Tomatoes: 4 large, pureed
- Ginger-garlic paste: 1 tbsp
- Spices: 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, 1 tsp garam masala, 1 tsp kasuri methi
- Cream: 1/3 cup heavy cream
- Sugar: 1 tsp
- Salt: to taste
- Water: 1/2 cup
Recipe Instructions:
1. Cook chicken: Grill, pan-sear, or bake marinated chicken at 220C / 425F for 12-15 min until charred. Set aside.
2. Make base: In a pan melt 2 tbsp butter. Sauté onions till golden, add ginger-garlic. Add tomato puree + spices. Cook 10 min till oil separates.
3. Blend:
Let it cool slightly, then blend smooth for that silky gravy.
4. Finish gravy:
Return to pan with remaining butter. Add water, sugar, salt. Simmer 5 min. Stir in cream and kasuri methi crushed between palms.
5. Combine:
Add cooked chicken to gravy. Simmer 5-7 min till coated and tender.
6. Serve:
Garnish with cream swirl + cilantro. Best with naan, roti, or basmati rice.
Tips:
- Use chicken thighs not breast, they stay juicier
- Don't skip kasuri methi, that's the restaurant flavor
- For extra smoky taste, give the chicken a quick char on high heat
Recipe is in my highlights. Tag someone who owes you butter chicken 🫶
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