Butter Chicken Recipe

                               Butter Chicken Recipe

Ingredients

For the Chicken Marinade:

• 500g (1 lb) boneless chicken (cut into bite-sized pieces)
• ½ cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Butter Chicken Gravy:

• 2 tbsp butter (unsalted)
• 1 tbsp oil
• 1 large onion (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ cup heavy cream
• ½ cup water (adjust for desired consistency)
• 2 tbsp cashew paste (optional, soak 8–10 cashews in warm water and blend)
• 1 tbsp sugar (optional, for balancing flavors)
• Salt to taste

For Garnish:

• 1 tbsp fresh cream (optional)
• Fresh coriander leaves (chopped)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, cumin, garam masala, lemon juice, and salt.
2. Add the chicken pieces and coat them well. Cover and marinate for at least 30 minutes (or overnight for best results).

Step 2: Cook the Chicken

1. Heat a pan or grill with a little oil. Cook the marinated chicken on medium-high heat until golden and slightly charred (about 8–10 minutes). Set aside.

Step 3: Make the Gravy

1. Heat butter and oil in a large pan. Add the chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
3. Stir in the tomato puree and cook for 5–7 minutes until the oil begins to separate.
4. Add red chili powder, cumin powder, coriander powder, turmeric, and garam masala. Stir well and cook for another 2 minutes.
5. Mix in the cashew paste (if using) and cook for a minute. Add water to adjust the gravy's consistency.

Step 4: Combine Chicken with Gravy

1. Add the cooked chicken to the gravy and mix well. Let it simmer for 5–7 minutes to absorb the flavors.
2. Stir in heavy cream and sugar (if using). Cook for another 2 minutes on low heat.

Step 5: Garnish and Serve

1. Garnish with fresh cream and coriander leaves.
2. Serve hot with naan, roti, or steamed basmati rice.

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Enjoy your rich, creamy butter chicken! Let me know if you'd like tips for variations or accompaniments. 😊

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