When it comes to north Indian non-vegetarian gravies you can't miss the butter chicken with hot naan. A rich creamy tomato gravy with heavy cream and very tempting color you will be mouth-watering even looking at it.
When we go to any restaurants in US we have butter chicken in almost every restaurant, one of my family favorites too. I wanted to try butter chicken for a very long time and finally tried it and came out very good just like what we get in restaurants, my kids loved it.
I serve the butter chicken with homemade Naan and made some ghee rice. Butter chicken goes very well with both naan and ghee rice.
Ingredients
Chicken Marination
- Chicken - 2lbs (cut into pieces)
- Yogurt - 3/4cup
- Chili powder - 1tbsp
- Coriander powder - 1 1/2tbsp
- Garam masala - 1tsp
- Ginger-garlic paste - 1 1/2tbsp
- Tandoori masala - 1tbsp
- Salt - 1tbsp
Butter chicken Gravy
- Onion - 2medium size(chopped)
- Tomato - 4medium size(chopped)
- Garlic - 5cloves
- Ginger - 2 to 3 small pieces
- Green chili - 1no
- cashew - 5 to 6nos
- Chili powder - 1tbsp
- Coriander powder - 1 1/2tbsp
- Cumin - 1/2tbsp
- Turmeric powder - 1/2tbsp
- Heavy cream - 1/2cup
- dry methi leaves - 1 1/2tbsp
- Salt to taste
- Butter and oil as needed
Instructions
- Marinate the chicken in all the masala in the above-given masalas for a minimum for 2hrs or overnight.
- Then, shallow fry the chicken pieces until the chickens are 3/4th down and keep it aside.
- In a kadhai heat just butter or butter, oil combined.
- Add the garlic ginger and green chilies and cook for 1minutes.
- Then, add the chopped onions and saute until they are translucent for a few minutes. you don't have to cook till they are brown.
- Now, add the tomatoes, salt and cook for 2 to 3 minutes.
- Cooldown the onion and tomato mix for a few minutes, add the cashews and grind it into a paste in a mixie.
- Now, in the same Kadai heat the butter and add chili powder, coriander powder, turmeric powder, and cumin powder and cook in the butter for 1 whole minute.
- Add the grind mixer to the Kadai add salt and cook for 2 to 3 minutes.
- Now, add the shallow fry chicken to the gravy with 1/2cup of water. Cook the chicken in the gravy for 5 to 7minutes until the chicken is well down.
- Add the dry methi leaves and heavy whipping cream and cook for 2 minutes.
- Serve hot with hot naan, chapati, rotis, pulkas, and ghee rice.
Cooking Tips
- Don't over fry the chicken otherwise, it will be rubbery when you put it in the gravy.
- If you like tangy gravy you can use 2 tbsp of tomato paste to the gravy.
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