Recipe

Butter Chicken is a rich and creamy North Indian chicken curry made with tender marinated chicken cooked in a smooth tomato-butter gravy. It is mildly spiced, flavourful and perfect for special dinners. A Prabha Triply Kadhai is ideal for this recipe because it helps cook the chicken and gravy evenly without hot spots.

Ingredients

For Marination

• 500 g chicken pieces
• 1/2 cup curd
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For Gravy

• 2 cups tomato puree
• 2 tablespoons cashew paste
• 2 tablespoons butter
• 1 tablespoon oil
• 2 tablespoons fresh cream
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi, crushed
• Salt to taste
• 1/2 teaspoon sugar
• 1/2 cup water

Method

1. In a bowl, mix curd, ginger-garlic paste, lemon juice, red chilli powder, turmeric powder, garam masala and salt.
2. Add chicken pieces and coat them well with the marinade. Keep aside for at least 30 minutes. For better flavour, marinate for 2–3 hours.
3. Heat oil in a Prabha Triply Kadhai. Add the marinated chicken and cook until the chicken is nearly done and lightly roasted. Remove and keep aside.
4. In the same kadhai, add butter. Add tomato puree and cook for 8–10 minutes until it thickens.
5. Add cashew paste, cumin powder, coriander powder, red chilli powder, salt and sugar. Cook the gravy until it becomes smooth and starts releasing butter from the sides.
6. Add water and mix well. Let the gravy simmer for 3–4 minutes.
7. Add the cooked chicken back into the gravy. Cover and simmer on low flame until the chicken becomes tender and absorbs the flavour.
8. Add fresh cream, garam masala and crushed kasuri methi. Mix gently and cook for 1–2 minutes.
9. Turn off the flame and let the curry rest for a few minutes before serving.
10. Serve hot with naan, tandoori roti, paratha, jeera rice or steamed rice.

Cooking Tip

Do not add cream on high flame. Always lower the flame before adding cream to maintain a smooth, rich texture.