Butter Chicken

Ingredients (Spice Mix)

• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• Salt, to taste
• 1 tsp kasoori methi (dried fenugreek leaves)
• ½ tsp garam masala
• 2 tbsp Kashmiri chili powder

Ingredients

• 300 g boneless chicken breast
• Oil, for pan-frying
• 500 g tomatoes, roughly slit
• 100 g onions, roughly chopped
• 1 tbsp garlic paste
• 50 g cashews
• 4 tbsp sugar
• 5 tbsp butter
• 3 tbsp cream
• 2 tbsp malt vinegar (or 1½ tbsp white vinegar)
• Water, as needed
• Garnish: extra cream & kasoori methi

Instructions

• Marinate the Chicken: In a bowl, combine chicken with 1 tbsp ginger-garlic paste, 1 tbsp red chili powder, and salt. Cover and rest for 15–20 minutes.
• Pan-fry Chicken: Heat a little oil in a pan over medium heat. Fry the marinated chicken pieces until cooked through and lightly browned. Remove to a bowl.
• Build the Gravy Base: In the same pan, add a knob of butter and a splash of oil. Sauté chopped onions until translucent. Add slit tomatoes and cashews; cook until tomatoes soften.
• Season & Simmer: Stir in garlic paste, sugar, malt vinegar, salt, Kashmiri chili powder, kasoori methi, and garam masala. Add a splash of water, mix well, and simmer for 15–20 minutes.
• Puree & Strain: Transfer the gravy to a blender and puree until smooth. Strain back into the pan, pressing out all the liquid.
• Finish the Curry: Stir in remaining butter and cream. Return the fried chicken to the pan, coat with the sauce, and simmer for 5–7 minutes.
• Garnish & Serve: Drizzle with extra cream, sprinkle a pinch of kasoori methi, and serve hot with naan or rice.