Ingredients:
Chicken- 1 kg
Plain yogurt/thick Curd- 150 ml
Cashews/Almonds whichever you like or available- 50gms
Cinnamon- 1/2 stick
2-3 Cloves
1-2 Bay leaves- fresh or dried
4 Green cardamom
Ginger and garlic paste 1 tablespoon
1 big diced tomato
2 chopped onions
4 tablespoon Fresh cream (optional)
Chili powder- 1 teaspoon or as desired or colored chili powder.
Garam masala powder- 1teaspoon
Salt as per taste
Oil- 1-2 tablespoon
Butter- 2 cubes
1/2 cup water
Preparation Method:
- To begin, grill or tandoor 1 kg of chicken using your preferred method (for the best flavor, grilled or tandoori-style chicken is ideal). Set the chicken aside once cooked.
- In a large pan, heat 1-2 tablespoons of oil over medium heat. Add 1-2 bay leaves, 2-3 cloves, 4 green cardamom pods, and 1/2 stick of cinnamon. Sauté until the spices release their aroma, about 30 seconds.
- Next, add 2 chopped onions and cook them until golden brown and caramelized. Stir occasionally to avoid burning. Once the onions are browned, add 1 tablespoon of ginger-garlic paste and 1 large, diced tomato. Cook until the tomatoes soften, and the oil begins to separate from the mixture, about 5-7 minutes.
- While this is cooking, blend 50 g of cashews or almonds into a smooth paste, adding a little water if necessary. Stir the nut paste into the pan and cook for 2-3 minutes, being careful not to let it burn. This nut paste will help thicken the curry.
- Add salt, 1 teaspoon of garam masala, and 1 teaspoon of chili powder (or colored chili powder for a milder flavor). Mix well so the spices coat the onion-tomato mixture evenly.
- Stir in 150 ml of yogurt (or thick curd) and cook for about 5 minutes, allowing the yogurt to blend into the curry and thicken it further.
- Cut the grilled chicken into pieces (if not already done) and add it to the curry. Mix well to coat the chicken in the sauce. Let the curry simmer for 5-10 minutes, allowing the chicken to absorb the flavors and the sauce to thicken.
- Finally, add 2 cubes of butter to the curry and stir until it melts and incorporates into the sauce. If you prefer a richer texture, you can also stir in 4 tablespoons of fresh cream.
- Garnish with chopped fresh coriander leaves or kasuri methi (dried fenugreek leaves) for added aroma and flavor. Serve the butter chicken hot with parathas, chapatis, roti, or steamed rice.
Enjoy your creamy, flavorful butter chicken!