Indian🥩 Meat

Butter Chicken

Name: Butter Chicken
Total time: 50 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 5 chicken breast; 1 tsp ginger paste; 1 tsp garlic paste; 2 tsp chili powder; ~1 tsp salt; ~3 tomato; ~2 onion; 1 scotch bonnet pepper; ~½ cup cashew nuts; 3 tbsp sugar; ~2 tsp masala powder; ~1 tbsp malt vinegar; ~4 tbsp butter; ~1 cup heavy cream; ~1 tbsp fenugreek leaves; ~3 tbsp corn oil; ~1 tbsp white vinegar

⏱ 50 min🍽 Serves 5

Classic Indian butter chicken with tender marinated chicken breast fried until golden, then simmered in a silky tomato-based sauce enriched with cream and aromatic spices for a rich, complex flavor.

High-protein

Adapted from a video by Deddy's Kitchen

How to make BUTTER CHICKEN?! 🇮🇳 (Deddy's 1st TIME!) | Deddy's Kitchen

Watch on YouTube

Ingredients

chicken breastcut into medium dice5
ginger paste1 tsp
garlic paste1 tsp
chili powder2 tsp
salt~1 tspest.
tomatofresh tomato, diced (or tomato sauce/canned)~3est.
oniondiced~2est.
scotch bonnet pepperdiced1
cashew nuts~½ cupest.

Steps

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1
Rinse the chicken breasts thoroughly. Wash first with white vinegar (or lemon/lime juice), then wash a second time to ensure the meat is completely clean.
2
Cut the cleaned chicken into medium dice and place in a bowl. Add 1 tsp garlic paste, 1 tsp ginger paste, 2 tsp chili powder, and salt. Mix thoroughly with your hands until well coated.
3
Allow the marinated chicken to rest for 15 to 20 minutes so the flavors fully infuse.
4
While the chicken marinates, dice the tomatoes, onions, and scotch bonnet pepper. These will be added to the blender later to make the sauce.
5
Add corn oil to a skillet and heat over high heat until hot. Add the marinated chicken and fry until golden brown on all sides. Remove and set aside.
6
In the same skillet, add butter and a touch of oil. Add the diced onions and scotch bonnet pepper, and sauté until the onions are soft.
7
Add the diced tomatoes, cashew nuts, garlic paste, 3 to 4 tbsp sugar, chili powder, masala powder, salt, and malt vinegar. Stir to combine.
8
Add a splash of water and bring to a high heat. Simmer until the tomatoes are completely soft and cooked down.
9
Transfer the cooked tomato mixture to a blender and blend until completely smooth and silky.
10
Strain the blended sauce through a fine sieve to remove tomato seeds and pulp, keeping only the smooth, refined sauce.
11
Heat the strained sauce in a pot over medium-low heat. Add the browned chicken and stir to coat evenly.
12
Pour in the heavy cream (35% cream or yogurt as an alternative) and stir until the sauce becomes rich and silky.
13
Add the fenugreek leaves for their distinctive aromatic flavor.
14
Simmer over medium heat for 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken. Serve immediately.

Butter Chicken

Ingredients

Steps

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