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Butter chicken is India’s most famous dish. The tender and juicy chicken, which is perfectly spiced and marinade into yoghurt, leaves an irresistible taste in your mouth. This recipe is super easy to make at your home. Let’s see the recipe for this amazing dish.

Ingredients:

For the marination:

  • 800 grams of boneless, skinless chicken
  • ¼ cup full-fat plain yoghurt
  • 1 tablespoon olive oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder
  • Salt to taste

For the sauce:

  • 10 whole almonds
  • 10 whole cashews
  • 2 tablespoons unsalted butter
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon sugar
  • 1 medium-sized tomato
  • 2 tablespoons dried coriander seeds
  • 1 and ½ teaspoons ground hot spices
  • ½ teaspoon ground chilli powder
  • ½ teaspoon salt
  • 1 cup water
  • ¼ cup heavy cream
  • ½ tablespoon dried fenugreek leaves

Preparation:

  • In a large bowl, add chicken and the rest of the marinade ingredients. Using your hands, mix all the ingredients with the chicken and marinate well.
  • Cover it and keep it aside.
  • Soak cashews and almonds in water for at least an hour.
  • Heat a pan on medium heat and add one teaspoon of oil.
  • Remove the chicken from the marinade and grill them on the pan for 5 minutes on each side.
  • Once cooked, keep the chicken aside.
  • For the sauce, add a pan on medium heat.
  • Add one and half tablespoons of oil, ginger garlic paste and sugar. Saute for 2 minutes.
  • Add diced tomato and cook for 10 minutes on medium heat until all the extra liquid is cooked off.
  • Add hot spices, coriander seeds, chilli powder and salt. Stir and cook for 2 more minutes.
  • Take the pan off the heat.
  • Transfer the paste to a blender, add soaked cashews and almonds, and blend into a smooth paste.
  • Put this paste back on the flame on medium heat and add water and stir to make a smooth paste.
  • Add grilled chicken and heavy cream, mix it well, cover the pan, and cook for 5 minutes.
  • Serve when hot.

Tip: Don’t use onions in this dish, as onions can change the taste. You can garnish the butter chicken with dried fenugreek leaves.

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