Butter Chicken
4 servings
60 minutes
Butter chicken is one of the most famous Indian recipes that originated in Delhi in the mid-20th century. Tender pieces of chicken soaked in aromatic spice paste are first sautéed and then simmered in a rich creamy sauce. The dish has a rich, creamy flavor with a slight tang from tomatoes and apple cider vinegar, while the garam masala spice blend adds zest. Cashews lend creaminess to the sauce, and cream makes it velvety. Butter chicken pairs perfectly with fluffy basmati rice and fresh cilantro. This dish not only warms the soul but also offers a journey into the heart of Indian cuisine, reflecting its love for rich aromas and deep flavors.
1
Prepare all the ingredients.
2
Peel 3 cloves of garlic and ginger, chop them coarsely, and blend into a paste with salt, chili, and paprika.
- Garlic: 3 cloves
- Ginger: 20 g
- Salt: to taste
- Chili powder: to taste
- Paprika: to taste
3
Cut the chicken breast into small pieces and coat with the prepared paste. Leave for 15-20 minutes. Dice the onion.
- Chicken: 500 g
- Onion: 1 head
4
Quickly fry the chicken in a deep pan. Transfer to a bowl.
- Chicken: 500 g
5
Add 2 tablespoons of ghee and onion to the pan, and sauté lightly.
- Ghee (clarified butter): 3 tablespoons
- Onion: 1 head
6
Add tomato paste to the onion and fry for another 2 minutes.
- Tomato paste: 2 tablespoons
7
Add tomatoes, cashews, garam masala, vinegar, salt, and sugar to taste. If there's not enough liquid, you can add water. Simmer for 15 minutes until the vegetables soften.
- Canned diced tomatoes: 500 g
- Cashews: 100 g
- Garam masala: 2 teaspoons
- Apple cider vinegar: 2 teaspoons
- Salt: to taste
- Sugar: to taste
8
Blend the sauce until smooth, and strain through a sieve if desired. The sauce should be quite liquid, like a puree soup.
9
Return the sauce to the pan, add chicken, cream, and 1 tablespoon of ghee. Simmer for about 10 minutes, until the chicken is cooked.
- Chicken: 500 g
- Heavy (double) cream: 200 ml
- Ghee (clarified butter): 3 tablespoons
10
Serve with basmati rice, garnished with cilantro, and you can also drizzle a little cream for beauty.
- Boiled rice: 600 g
- Cilantro: to taste
- Heavy (double) cream: 200 ml
