MithoButter Chicken
Butter Chicken is rich, smooth, and ideal when you want a restaurant-style comfort curry.
Ingredients
- 600 g Boneless chicken thigh, cubed
- 1/2 cup Yogurt
- 2 tbsp Ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp Garam masala
- 1/2 Lemon
- 700 g Tomato, ripe
- 15 Cashew nuts
- 1 Onion, roughly chopped
- 60 g Butter
- 1/2 cup Fresh cream
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 1 tsp Sugar
- to taste Salt
Steps
- Serves 4. Marinate the chicken in yogurt, ginger-garlic paste, half the chili powder, garam masala, lemon juice and salt for at least an hour.
- Grill or broil the chicken on a rack at high heat, or sear it in a very hot pan, until the edges take on dark charred spots. Those spots are the smoky note the dish depends on.
- Simmer the tomatoes, cashews and onion in a cup of water for 20 minutes until completely soft.
- Blend to a puree and pass it through a sieve so the gravy is silky.
- Melt the butter in a wide pan, add the remaining chili powder and the strained puree, and cook 10 minutes until it thickens and the butter separates at the edges.
- Add sugar and salt, then slide in the grilled chicken with any resting juices and simmer 5 minutes.
- Stir in the cream and crush the kasuri methi between your palms over the pan.
- Rest it off the heat for a few minutes before serving with rice or naan.
Nutrition
| Per serving (1 bowl · curry, no rice) | Per 100 g |
|---|---|
| 624 kcal | 181 kcal |
| Protein: 49 g | 14.2 g |
| Carbs: 10 g | 2.9 g |
| Fat: 43.1 g | 12.5 g |
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