Butter ChickenAuthentic Indian Restaurant Style Recipe

Ingredients−2servings+

• Chickenapprox. 500g
• Garlic pasteapprox. 2 teaspoons
• Ginger pasteapprox. 1 teaspoon
• Gochugaru (Korean chili flakes)approx. 2 teaspoons
• Saltapprox. 1 teaspoon
• Onion1 (roughly chopped)
• Cooking oilapprox. 2 tablespoons
• Butterapprox. 2 tablespoons
• Tomatoes2-3 (roughly sliced)
• Cashewsapprox. 1/4 cup
• Waterapprox. 1/2 cup
• Sugarapprox. 1 tablespoon
• Garam masala powderapprox. 1 teaspoon
• Fresh creamapprox. 2-3 tablespoons
• Kasuri Methiapprox. 1 teaspoon

Directions▶ Start cooking

1. In a bowl, combine the chicken pieces with garlic paste, ginger paste, gochugaru (Korean chili flakes), and salt, mixing well.
2. Marinate the chicken for 15-20 minutes.⏱ 20m
3. Heat cooking oil in a pan over medium heat.
4. Add the marinated chicken to the pan and sauté until golden brown.
5. Transfer the cooked chicken to another bowl.
6. In the same pan where the chicken was cooked, add the chopped onion with a little more cooking oil and butter, and sauté until the onion softens.
7. Add the roughly sliced tomatoes and cashews to the pan and mix.
8. Pour in the water, then add garlic paste, salt, sugar, garam masala powder, and gochugaru (Korean chili flakes), mixing well.
9. Simmer the mixture over low heat for 15-20 minutes until it softens and can be mashed.⏱ 20m
10. Turn off the heat and transfer the mixture to another container.
11. Using a hand blender, blend the mixture into a smooth puree.
12. Strain the puree through a fine sieve back into the same pan.
13. Reheat the strained puree, then add butter and fresh cream, mixing them in.
14. Add the cooked chicken and sprinkle with crushed Kasuri Methi.
15. Simmer over low heat for 5-7 minutes, allowing all ingredients to meld together.⏱ 7m
16. Serve in a bowl, garnished with fresh cream and Kasuri Methi.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If the chicken is sautéed for too long over medium heat, it can become dry, so remove it as soon as it turns golden brown.
• If the onion, tomato, and cashew mixture is not simmered sufficiently over low heat, the sauce may not blend into a smooth puree.
• If the puree is not properly strained through a fine sieve, the sauce's texture can become coarse, so strain it thoroughly.

🔄 Substitutions

• Instead of garlic paste and ginger paste, you can use fresh minced garlic and ginger in a 1:1 ratio, respectively.
• If cashews are unavailable, you can use blended almonds or sunflower seeds in a 1:1 ratio to adjust the sauce's consistency.
• If Kasuri Methi is unavailable, you can omit it or use a very small amount of dried herbs (e.g., oregano) to add flavor.

🎚️ Adjusting the taste

• To reduce spiciness, decrease or omit the amount of gochugaru (Korean chili flakes) used for marinating the chicken and in the sauce.
• To reduce saltiness, decrease the amount of salt used for marinating the chicken and in the sauce, then add more to taste later if needed.
• To reduce sweetness, decrease or completely omit the amount of sugar added to the sauce.

✔️ Verification notes

• After straining the puree, ensure the sauce is smooth and free of lumps.
• After adding the chicken and simmering, check if the sauce's seasoning (saltiness, sweetness, spiciness) suits your taste and adjust if necessary.

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