Authentic Butter Chicken
Ingredients
- 1 kg Chicken (Breast or thighs, cubed)
- ½ cup Regular Yogurt
- 2 tsp Kashmiri Chili Powder
- 1 tbsp Coriander Powder
- 2 tsp Garlic Powder
- 2 tsp Ginger Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- ½ tsp Tumeric Powder
- 2 tbsp Oil (for cooking chicken)
Sauce
- 1 tbsp Olive Oil
- Little Knob of Butter
- 1 stick Cinnamon
- 3 Cloves
- 5 Chilis (I empty the seeds but you could leave them)
- 2 pods Cardamom
- 1 Onion (chopped)
- 6 cloves Garlic (Minced)
- ¼ cup Raw Cashews
- 1 Tomato (Chopped)
- 2 tbsp Ketchup
- ¼ cup Cooking Cream
- ½ tsp Salt (Adjust to taste)
- 1 tbsp Dried Fenugreek
Instructions
- Cut up the chicken into cubes and marinate with all the spices, salt, and half a cup of yoghurt. Cook on a pan with little oil and set aside.
- Make the sauce by toasting the dried chilis, cardamom, cloves, and cinnamon. Then in the same pan, add oil and butter and cook the chopped onion and minced ginger for 5 minutes on medium heat. Add the cashews, and tomato can, continue cooking. Move the mixture to a blender and purée until no lumps remain. Return to the pot and thin with 0.5 cup water or more if needed. Bring the chicken back in with any juices that have accumulated. Add the ketchup, cream, and salt
- Right before serving drizzle some cream and stir in the dried fenugreek leaves. An Indian friend once told me, it’s not authentic if you don’t add the fenugreek, but I’m telling you it’s delicious with or without them. Serve alongside basmati rice and garlic naan (shared the recipe not long ago) to scoop up all the sauce. Enjoy!