450gramsskinless boneless chickencut in 1 inch cubes, preferably chicken thigh meat
¼cupyogurt
2tablespoonlemon juice
1tablespoonKashmiri chili
½tablespoonginger paste
½tablespoongarlic paste
1teaspoongreen chili paste
1teaspooncumin powder
1teaspooncoriander powder
½teaspoongaram masala Powder
½teaspoonred chilli flakes
½teaspoonsalt
Other
¼cupoilor butter
For Gravy
2tablespoonbutteror ghee
¼cupcashew nutsgrounded
1tablespoonKashmiri chilli powder
½tablespoonginger paste
½tablespoongarlic paste
1teaspoonred chilli flakesskip for less spicy
½teaspooncumin powder
½teaspoonturmeric powder
½ teaspoonsalt
Other
3medium (250g) tomatoblended into smooth puree
½cupcream
½teaspoonsugar
1tablespoonfenugreek leaves(kasuri meethi)
½-1cupwateradjust consistency to your preference
Instructions
For Chicken
Take all the ingredients to marinate the chicken in a bowl. Mix well and marinate chicken for at least 30 minutes or overnight. (Tip: Skip marination if using chicken thigh pieces.)
Heat oil in a skillet. Add chicken and cook for 7-10 minutes on high heat until the water dries and the chicken looks slightly charred. Stay around and stir frequently.
Remove the cooked chicken from the pan to a plate. Set aside. (Protip: You can smoke this chicken with red hot charcoal.)
For Butter Chicken Sauce
To make the sauce, heat butter in the same pan. Add cashew powder, ground spices, ginger, and garlic. Mix well for 1 to 2 minutes until it sizzles.
Immediately, add the tomato puree to the skillet and stir well. Co the gravy for 2-3 minutes until oil separates on the sides.
Now, add cream, sugar, and dried fenugreek. Mix it well.
Adjusting the consistency by adding ½ to 1 cup water. Cover the pot and simmer the gravy on low heat for 5 minutes.
Drizzle some cream over to garnish, enjoy!
Video
Notes
Yogurt: Substitute with 1 tablespoon lemon juice for non dairy version.
Cream: You can substitute with coconut cream for non-dairy version.
Cashews: If skipping nuts, use extra cream. If you could soak cashews ahead and make paste it will be even better.
Ginger & garlic: I prefer freshly minced, the paste is fine too.
Kashmiri chili: This ingredient primarily enhances the vibrant color of the dish and is spicier than cayenne. You can substitute it with paprika powder.
Dried fenugreek: The dried fenugreek leaves (kasuri methi) add a unique aroma that is characteristic of butter chicken. You can omit it.
Marinating chicken allows extra time for the chicken to absorb flavors and be super tender and moist to bite. Don't skip this step if possible.
The consistency of butter chicken is usually like a creamy gravy.