Butter chicken Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Butter chicken

Ingredients (4 servings)

Ingredient: Boneless chicken
Quantity: 500g )
Preparation: Cut into small pieces

Ingredient: Ginger-garlic paste
Quantity: 2 tablespoons

Ingredient: Yogurt
Quantity: 1/2 cup

Ingredient: Lemon juice
Quantity: 1 tablespoon

Ingredient: Red chili powder
Quantity: 1 teaspoon

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Ground cumin
Quantity: 1 teaspoon

Ingredient: Garam masala
Quantity: 1 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Tomatoes
Quantity: 2 medium-sized )
Preparation: Pureed

Ingredient: Unsalted butter
Quantity: 2 tablespoons

Ingredient: Fresh cream
Quantity: 1/4 cup

Ingredient: Kasuri methi (dried fenugreek leaves)
Quantity: 1 tablespoon )
Preparation: Crushed

Ingredient: Fresh coriander leaves
Quantity: for garnish )
Preparation: Chopped

Nutrition / 100 g

Calories: 248
Protein: 19.2g
Carbohydrates: 7.8g
Fat: 16.3g
Cholesterol: 63mg

Preparation

In a bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, ground cumin, garam masala, and salt.

Add the chicken pieces to the marinade and mix well. Marinate for at least 1 hour or overnight in the refrigerator.

Heat butter in a pan over medium heat. Add the marinated chicken and cook until lightly browned. Remove the chicken from the pan and set aside.

In the same pan, add the tomato puree and cook for 2-3 minutes.

Add the cooked chicken back to the pan and stir well to coat it with the tomato sauce.

Reduce the heat to low and simmer for about 10 minutes, or until the chicken is cooked through and tender.

Stir in the fresh cream and crushed kasuri methi. Cook for an additional 2 minutes.

Garnish with chopped coriander leaves and serve hot with naan or steamed rice.