Creamy Butter Chicken

Ingredients (25)

• ·g Chicken (boneless)
• ·cup Curd
• ·tbsp Ginger garlic paste
• ·tsp Red chilli powder
• ·tsp Turmeric powder
• ·tsp Garam masala
• ·Salt
• ·tbsp Oil
• ·tbsp Butter
• ·tbsp Butter
• ·tbsp Oil
• ·medium, chopped Onion
• ·medium, chopped Tomato
• ·Cashews
• ·Dried red chillies
• ·tbsp Ginger garlic paste
• ·tsp Red chilli powder (Kashmiri)
• ·tsp Turmeric powder
• ·tsp Coriander powder
• ·tsp Garam masala
• ·Salt
• ·cup Fresh cream
• ·tsp Sugar
• ·tsp Garam masala
• ·tsp (crushed) Kasuri methi

1. 1

   Marinate the chicken with curd, spices, salt, and ginger garlic paste – rest for 30 minutes, then cook in oil and butter until slightly charred and set aside.

2. 2

   In a separate pan, heat butter and oil – sauté onions until golden, then add ginger garlic paste and cook until the raw smell disappears.

3. 3

   Add tomatoes, cashews, and dried red chillies – cook until soft and oil separates, then add Kashmiri chilli powder, turmeric, coriander powder, garam masala, and salt.

4. 4

   Cool slightly and blend into a smooth paste – return it to the pan.

5. 5

   Add the cooked chicken, cream, sugar, garam masala, and kasuri methi – simmer for 5–7 minutes.

6. 6

   Garnish with fresh cream and coriander leaves.

7. 7

   Serve hot with naan, roti, or rice.