Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dinner

Butter Chicken

Traditional Recipe 5: Butter Chicken recipe

🧺 Ingredients

• Chicken breast (cubed 1.5 inch): 700g
• Yogurt: 150ml
• Ginger-garlic paste: 30g
• Red chili powder: 5g
• Salt: 8g
• Lemon juice: 30ml
• Onions (chopped): 220g
• Tomatoes (crushed): 400g
• Ginger (minced): 18g
• Garlic (minced): 15g
• Cream (heavy): 150ml
• Butter: 70g
• Coriander powder: 8g
• Red chili powder: 4g
• Garam masala: 5g
• Kasuri methi: 3g
• Oil: 40ml
• Salt: 12g
• Sugar: 8g
• Water: 250ml
• Coriander leaves: 20g

👩‍🍳 How to make Butter Chicken

1. Chicken: Mix yogurt (150ml), ginger-garlic paste (30g), red chili powder (5g), salt (8g), lemon juice (30ml). Add chicken, coat evenly. Marinate 4 hours.
2. Heat oil (40ml) in grill pan over high heat (210°C).
3. Add marinated chicken, cook 4-5 minutes per side until charred. Set aside.
4. Gravy: Heat oil (40ml) in large pan over medium-high heat (190°C). Add onions (220g), cook 6 minutes until golden-brown.
5. Add ginger (18g) and garlic (15g), cook 1 minute until fragrant.
6. Add tomatoes (400g), cook 8 minutes until broken down and oil separates.
7. Add coriander powder (8g), red chili powder (4g), garam masala (5g), kasuri methi (3g), stir 2 minutes.
8. Add water (250ml), simmer 10 minutes over medium heat (160°C).
9. Reduce to low (130°C). Add butter (70g) in pieces, stir until melted.
10. Add cream (150ml) slowly, stirring constantly until smooth.
11. Add sugar (8g) and salt (12g). Stir well.
12. Gently fold in grilled chicken and juices.
13. Simmer 5 minutes over low heat (130°C).
14. Gravy should be creamy, smooth, and coat a spoon.
15. Garnish with coriander leaves (20g). Serve hot with naan or rice.

Track the macros of Butter Chicken and 100s of Indian dishes with Nutri Macro India.