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Easy Butter Chicken
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5 from 1 vote

Easy Butter Chicken

Succulent pieces of chicken marinated in a yoghurt base and cooked in an onion-tomato paste with select whole spices and butter. This easy butter chicken recipe is a crowd-pleaser.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Main Course, Main Dish, Side Dish
Cuisine: Indian
Servings: 4 people

Ingredients

  • 1/2 kg chicken small, boneless pieces
  • 3 tablespoons butter
  • 3 tablespoons oil olive, sunflower, rice bran
  • 1 tablespoon kasuri methi packed
  • coriander leaves (cilantro) to garnish
  • cream optional

For marinade

  • 1/4 cup yoghurt
  • 1/2 tablespoon kashmiri chilli powder
  • 1/2 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1/2 tablespoon ginger finely chopped and crushed
  • 1/2 tablespoon garlic finely chopped and crushed
  • salt

For curry paste

  • 3 medium onions finely chopped
  • 3 medium tomatoes finely chopped
  • 1/2 tablespoon kashmiri chilli powder
  • 1 teaspoon coriander powder
  • 10 Cashew nuts soaked in lukewarm water and drained
  • a pinch garam masala

Whole spices for frying

  • 1 bay leaf
  • 1 piece cinnamon
  • 4 cloves
  • 4 cardamom
  • 1 inch ginger finely chopped and crushed
  • 1/2 tablespoon garlic paste finely chopped and crushed

Instructions

  • Combine all the marinade ingredients in a mixing bowl.
    Ingredients for the marinade
  • Kashmiri chilli adds a nice colour to the curry without being hot. If you can't source Kashmiri chilli powder, substitute with any mild chilli varieties.
  • Add the chicken pieces, mix well, and marinate for 20 minutes.
  • If you are planning in advance, marinate for a longer time (overnight).
  • On a medium flame, heat 1 tablespoon butter and 1/2 tablespoon oil in a pan.
  • Cook the onions until they turn tender and translucent.
    Cooking the onions in butter
  • Add the chopped tomatoes, salt, mix well and cook with lid closed for 3 minutes.
    Chopped tomatoes added to the pot
  • Open the lid, and add coriander powder, chilli powder, garam masala, and cashew nuts.
    Spices and cashew nuts added to the pot
  • Continue cooking on a low flame without the lid. Stir occasionally.
  • While that's happening, take a thick-bottom pan, heat 1 tablespoon butter and a drizzle of oil.
  • Sear the marinated chicken pieces. Reduce the flame and fry until chicken is almost cooked through.
    Sear the marinated chicken in butter
  • Fry in batches if you have to. Drain off and transfer to a plate lined with a kitchen towel to soak up any extra oil.
    Fried chicken is ready
  • The juices should have disappeared from the onion-tomato mix by now. The tomatoes will turn mushy and disappear into the mix.
    Onion-tomato mix ready for the puree
  • Switch off and let it cool down a bit.
  • Transfer the contents to a blender, add 1 1/2 cups of water, and blend to a fine paste.
  • In a pot, heat a tablespoon butter and fry the whole spices. Add ginger and garlic.
    Temper the whole spices in butter
  • Empty the pureed sauce from the blender into the pot. Mix well. Close the lid and cook for a couple of minutes on a medium flame.
    Empty the pureed sauce to the pot
  • Open the lid and add the fried chicken and the Kasuri methi. Cook for a few more minutes while stirring frequently.
    Empty the pureed sauce to the pot
  • I didn't add any cream, but you can add some now. That's optional.
  • Switch off. Garnish with coriander leaves. Let it sit for a while. Serve with some roti, chapati, or rice.