Easy Butter Chicken

Ingredients 

 Method:

• Marinate chicken with lemon juice, ginger garlic paste, red chilli powder, curd and salt as per taste.
• Mix well and coat all the ingredients well with chicken. Keep it aside for at least half an hour.
• Until chicken gets marinated let’s prepare the masala. In a pan add little oil and heat it in medium flame.
• Once oil is hot, sauté ginger garlic paste and onions.
• Once onions turn translucent, add cashew nuts, tomato, salt and sugar.
• Turn off the flame once tomatoes turn mushy. Keep it aside to cool down.
• Once the masala is cooled grind them into a smooth paste.
• With the help of strainer, strain these masala so as to get a super smooth texture. You will see only skin of tomatoes left behind. This masala will help our butter chicken to get that super creamy texture (watch the video at 3.12 seconds to get a better idea)
• Now in the same pan heat little oil and generous amount of butter. Keep the flame medium 
• Add marinated chicken and sauté them until they turn brown and nicely cooked. For me it took around 15 mins to cook the chicken 
• Keep these chicken pieces aside and in the same pan add little butter, Kashmiri red chilli powder and turmeric powder. Sauté them for about a minute. Adding red chilli powder to butter / oil enhances the colour of the gravy.
• Next add the grounded masala and cook them only for 2 minutes since we have already cooked our masala. 
• To this add Coriander powder, cumin powder and Garam Masala powder; sauté for about 2 mins
• Finally add chicken pieces, fresh cream and dried fenugreek leaves (Kasuri methi). 
• Cover the lid and cook for about 2-3 minutes.
• Creamy rich Butter chicken is ready to be relished.  

• I have not used salt while cooking since we had already added salt during marination and in our grounded masala. I would suggest you’ll to check the salt content in the last stage and adjust accordingly
• You can also grill the chicken pieces instead of shallow frying.
• You can skip the straining process if you are falling short of time. But would definitely suggest to  do it since this process removes all the unwanted seeds and skin leaving behind a smooth texture
• You can use boneless chicken instead of chicken with bones
• I have roasted Kasuri methi (dried fenugreek leaves) so that it gets powdered easily.

• Marinate chicken with lemon juice, ginger garlic paste, red chilli powder, curd and salt as per taste.
  
• Mix well and coat all the ingredients well with chicken. Keep it aside for at least half an hour.
  
• In a pan add little oil and heat it in medium flame.
  
• Once oil is hot, sauté ginger garlic paste and onions.
  
• Once onions turn translucent, add cashew nuts, tomato, salt and sugar.
  
• Turn off the flame once tomatoes turn mushy. Keep it aside to cool down.
  
• Once the masala is cooled grind them into a smooth paste.
  
• With the help of strainer, strain these masala so as to get a super smooth texture.
  
  
• Heat little oil and generous amount of butter.
  
• Add marinated chicken and sauté them until they turn brown and nicely cooked.
  
• In the same pan add little butter, Kashmiri red chilli powder and turmeric powder. Sauté them for about a minute.
  
• Next add the grounded masala and cook them only for 2 minutes
  
• To this add Coriander powder, cumin powder and Garam Masala powder; sauté for about 2 mins
  
• Finally add chicken pieces, fresh cream and dried fenugreek leaves (Kasuri methi).
  
  
  
• Cover the lid and cook for about 2-3 minutes.
  
• Creamy rich Butter chicken is ready to be relished.