Butter Chicken

  • 300g chicken thighs

  • 3 cloves minced garlic

  • 1 tbsp ginger paste

  • 1 tbsp chili powder

  • splash of lemon juice

  • 100 gms roughly cut onions

  • 1 tbsp butter

  • 1 tbsp tomato paste

  • 50 gms cashew

  • 500 gms roughly slit tomatoes

  • 3 cloves minced garlic

  • 1 tsp salt

  • 1 tbsp vinegar

  • 4 tbsp sugar

  • 1/2 tsp garam masala

  • 2 tbsp chili powder

  • 4 tbsp butter

  • 3 tbsp cream

  • 1 tsp kasoori meethi

  • Salt to taste

  • Yogurt & coriander leaves for garnish

  1. Cut the chicken to bite sized pieces and marinate in ginger, garlic, chili powder, salt, and a splash of lemon juice for 20 minutes.

  2. Heat oil and fry marinated chicken until just shy of done, remove.

  3. In the same pan add onion, oil, and butter. When the onions are soft add diced tomatoes, tomato paste, and cashews

  4. Add minced garlic, salt, malt vinegar, sugar, garam masala powder, and chili powder.

  5. Mix and let simmer for 20 minutes.

  6. Immersion blend the mixture into a fine puree.

  7. Add butter, cream, and kasoori meethi and return chick to the gravy. Let it simmer for 10 minutes. Salt to taste.

  8. Garnish with yogurt and coriander. Serve with rice and naan.

Like most, this isn’t my recipe. It from this video. Which I love that the channel owner has recognized his SEO success and keeps updating the thumbnail to reflect each momentous viewership milestone.