Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this recipe is one of the best you will try!
You will love how easy it is to make in the comfort of your own home, especially with garlic butter rice and fresh homemade Naan bread.
A milder curry when compared to other Indian curries makes this a favourite among families with little ones.
WHAT IS BUTTER CHICKEN?
A super easy, full flavoured butter chicken recipe that rivals any restaurant or take out!
Tender and juicy chicken to a deliciously spiced yogurt marinade, this is ridiculously easy to make. The curry sauce is out of this world!
I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a good great curry to finish off a chaotic day. The aromas alone transport you to a completely different world.
HOW TO MAKE BUTTER CHICKEN USING KITCHENS OF INDIA?
MARINATE CHICKEN IN SPICED YOGURT:
Marinate the chicken in yogurt and spices. The yogurt helps coat the chicken pieces with spices. When you pan fry the chicken, the yogurt forms a thin crust around the exterior.
PAN FRY THE CHICKEN:
You can do this step before or while you make the sauce. I usually pan fry the chicken first in batches with a tbsp of butter.
MAKE THE SAUCE:
- Add butter to the pan and add the Kitchen of India Butter Chicken concentrate.
- Add a cup of water and allow to simmer for 5 mins.
- Then add the cooked chicken and simmer for 10 mins until oil separates. Add a splash of heavy cream and cook for 2 mins.
- Finally garnish with fresh cilantro and dish out.
SERVING SUGGESTIONS:
Serve this gravy with garlic naan (or lacha paratha) or plain basmati rice (or jeera rice, peas pulao).
Other Kitchens of India Recipes,
Kitchens of India – Butter Chicken
Ingredients
- 1 lb boneless chicken pieces
- 2 tbsp hung curd
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- salt to taste
- 3 tbsp butter
- Entire contents of Kitchens of India Butter Chicken Curry Paste
- Water
- 1 tbsp fresh cream
- 1 tbsp cilantro chopped
Instructions
- Marinate the chicken in yogurt and spices for 30 minutes. The yogurt helps coat the chicken pieces with spices. When you pan fry the chicken, the yogurt forms a thin crust around the exterior.
- You can do this step before or while you make the sauce. I usually pan fry the chicken first in batches with a tbsp of butter.
- Add butter to the pan and add the Kitchen of India Butter Chicken concentrate.
- Add a cup of water and allow to simmer for 5 mins.
- Then add the cooked chicken and simmer for 10 mins until oil seperates. Add a splash of heavy cream and cook for 2 mins.
- Finally garnish with fresh cilantro and dish out.
