Butter Chicken
This is a creamy, spiced butter chicken recipe. The chicken is marinated in a blend of spices with yogurt, lemon, vinegar, garlic, and ginger, then fried in butter. Next, onion is cooked with tomato and cashews, then the sauce is blended and returned to the pan with cooking cream. The chicken pieces are then added and it is usually served with white rice.
A creamy spiced chicken curry known as butter chicken.
Like a mild creamy chicken curry.
Simmer gently so the sauce stays smooth and the chicken stays tender.
Ingredients
- 500 g Chicken fillet
- 1 tablespoon Salt
- 1 tablespoon Mixed spices
- half a teaspoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Sugar
- half a teaspoon Turmeric
- quarter teaspoon Ground cardamom
- half a cup Raw cashews
- 1 tablespoon Crushed garlic
- 1 lemon Juice of 1 lemon
- 3 tablespoons White vinegar
- half a cup Cooking cream
- half a cup Yogurt
- piece Piece of ginger
- 1 Medium onion
- 3 pieces Medium tomato
- 1 piece Hot green chili pepper
- 100 g Butter
Instructions
- In a bowl, mix the following dry marinade spices: mixed spices, black pepper, paprika, sugar, turmeric, and ground cardamom.
- In the marinating bowl, add half a spoonful of the spice mixture to the chicken pieces, or an appropriate amount of the mixture as mentioned in the narration. Then add the yogurt, lemon juice, white vinegar, ginger, and crushed garlic, and leave the chicken to marinate for 3 to 4 hours.
- In a frying pan, melt half the butter, then fry the chicken pieces until browned.
- In the same pan, add the remaining half of the butter, then add the chopped onion and stir.
- In the same pan, add the chopped tomato pieces, then add the raw cashews, and cook the mixture until softened.
- Transfer the mixture from the pan to a blender and blend until smooth.
- Return the blended mixture to the pan.
- In the pan, add the cooking cream and let the sauce reduce slightly.
- In the pan, add the browned chicken pieces to the sauce and let it come to a gentle boil twice, then serve.