Butter chicken

I know it’s not for health-freaks; but who can resist this delicious and the most wonderful Indian dish.  I could quite easily finish the whole lot myself and that’s again one reason why I don’t make this often. A confession I make. 🙂
 
I was as always lazy to make the naan or ghee rice to go with chicken, which I had planned the previous night. So ordered from the restaurant next door. Lucky I have 2 Indian restaurants next door – Kinara and Chat Masala, both quite famous here in Singapore. Not to forget the Turkish restaurant. I think ever since we moved here I am getting a little lazy working some easy way out. Not a nice thing, but yet I love my neighbours 🙂. Singapore is a foodie’s paradise. With so many eateries and options. As much as I love to cook I love to explore food outside.  
 
Back to the recipe, Cooked in a creamy sauce and mildly spiced is sure a lip smacking. Preferred with Indian flat breads like naan, pulkas or tandoori roti; but equally good with flavored rice like ghee rice or just plain basmati rice.
 
You need – 
  • Chicken breast – 350 grams, cut into bite size cubes
For the sauce –
  • Cashew nuts – 10-12 nos, blend into a fine paste
  • Tomato – 1, pureed
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Green chillies – 2, chopped
  • Dried methi/fenugreek leaves – 2 teaspoons
  • Fresh cream – 60 mls + extra for the garish
  • Orange food color – 3 drops
  • Salt to taste
  • Parsley to garnish
For the marinade –
  • Butter – 1 ½ tablespoon
  • Ginger and garlic paste – 1 teaspoon
  • Greek yogurt – ¼ cup
  • Tandoori masala – 2 teaspoons
  • Tomato paste (canned) – 2 teaspoons
  • Lemon Juice – 2 teaspoons
  • Ghee/clarified butter – 2 teaspoons
  • Salt to taste
How to –
In bowl mix all the ingredients under “for marinade” well. Tip in the chicken and coat well. Cover and marinate the chicken over night in the fridge.
Pre-heat the over to 180. Uncover the marinated chicken, spread them on baking tray and grill them for 15-20 mins or till lightly charred. Remove and set them aside
 
To make the sauce, heat a heavy bottom pan, melt the butter with little olive oil to avoid burning of the butter. Add the ginger, garlic paste and cook briefly. Add the tomato puree and cook for 3-4 minutes.
 
 
 
Stir in the cashew paste, green chilies  fenugreek leaves (crush them in your palms and add in), food color. Cook briefly stirring continuously. Add the chicken( including the marinade), ¼ cup water. Cover and cook for 5-6 minutes or till done on a low flame.
 
Uncover, add water for the right consistency as desired. Stir in the cream and mix well till combined. Bring to a gentle simmer.
Turn off the heat and garnish with parsley and fresh cream. Serve hot with rice, Indian breads.
 
 
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15 thoughts on “Butter chicken

  1. Ahhha feasting with eyes…and I admire ur patience to style stages of cooking too.I get so lazy to clean up after the shoot:)
    Butter chicken, u look soo creamy!!!

  2. I am not too much into eating healthy all the time because I don't want to miss the joy of eating such a delicious butter chicken. Its been some time since I made a similar dish after looking through the wonderful outcome, I am planning to do the same. Btw, I just discovered that you are in Singapore. Sad to say that I have traveled to many other parts of the world but have not stepped into the neighboring country. When I come, I will be very happy to meet you with you. Hoping to visit soon.

  3. Dear Rekha,

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  4. This looks seriously fantastic. All of your dishes look great, but I think I started to drool looking at this one specifically. I’ve never made Indian food before (and I’ve never had butter chicken), but I think that is going to change now. I would love to dip some flatbread into that sauce…heading to the grocery store tonight to pick up a few things for this!

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