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Butter Chicken Made During D'Open Kitchen Cooking Class

Butter Chicken

As the name suggest, butter chicken requires a good amount of butter to make the gravy smooth, silky and fragrant. It is packed with spices and flavour and goes very well with rice and naan.
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 440 kcal

Equipment

  • Frying Pan

Ingredients
  

Chicken Marinade

  • 2 pieces Chicken Thigh boneless
  • 2 tbsp Ginger Garlic Paste you can find ready made paste or blend
  • 1/4 cup Greek Yoghurt
  • 1 tbsp Chilli Powder
  • 1 tsp Tumeric Powder
  • 1 tbsp Garam Masala
  • 1 tsp Cumin Powder
  • 1/4 tsp Salt

Gravy Ingredients (1)

  • 2 tbsp Oil
  • 3 tbsp Ginger Garlic Paste
  • 3 large Tomato
  • 3 tbsp Tomato Paste
  • 2 large Yellow Onion
  • 1/2 cup Chicken Stock
  • 2 pieces Red Chilli

Gravy Ingredients (2)

  • 1/2 cup Cream
  • 100 gram Butter
  • 1 stick Cinnamon
  • 1 piece Bay Leaf
  • 1 stalk Coriander Leaves chopped
  • 1/2 tbsp Brown Sugar

Instructions
 

  • Cut chicken into chunks and marinate chicken with ginger garlic paste, yoghurt, chilli powder, garam masala, cumin powder, turmeric powder and salt for an hour or overnight in fridge.
  • In a heated pan, add oil and sear the chicken for 2-3 minutes over high heat till the sides turned brown. Remove from heat and set aside.
  • Using the same pan with the residue oil, sauté onions and ginger garlic paste. Add chillies and tomatoes in and continue frying for 3-5 minutes.
  • Add the chicken stock and tomato paste in and use a hand held blender to puree the gravy.
  • Add in the chicken cubes, bay leaf and cinnamon stick and simmer over low heat for 20 minutes.
  • Stir in the cream and butter and season with sugar and additional salt to taste.
  • Garnish with coriander leaves. Serve with basmati rice or naan.
Keyword gravy
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