Butter Chicken is a favourite dish from northern India that has become popular across the globe. Traditionally, it is made with a lot of butter and cream, but I have cut the quantity of oil, butter and cream for a healthier but still tasty version of the dish.
Chicken 1/2 kg, boneless cubes
Red chilli powder 2 tbsps
Turmeric 1/2 tsp
Ginger 2” piece
Garlic 10 cloves
Oil 2 tbsps
Butter 2 tsps
Cream 1 tsp
Tomatoes 4 medium, roughly sliced
Onion 1 large, roughly sliced
Cashew nuts 8-10
Kasoori Methi 1 tbsp
Garam masala 1 tsp
Apple cider vinegar 1 tbsp
Salt to taste
Make a paste of the ginger and 5 garlic cloves.
Marinate the washed chicken cubes with 1 tablespoon of red chilli powder, salt, turmeric, apple cider vinegar and the ginger-garlic paste. Let it rest for 15-20 minutes.
Heat the oil in a heavy bottomed pan and fry the marinated pieces till the surface changes colour. This will take about 2 minutes each side. Keep it aside.
Add 1 tablespoon of butter to the oil and add the the onions. Fry the onions till they become transparent.
Add the tomatoes and cashew nuts.
Crush the rest of the garlic and add to the pan.
Add salt, the rest of the red chilli powder and garam masala. Add 2 cups of water and cook on medium heat till the tomatoes become mushy. This will take about 10-15 minutes.
Cool the mixture for about 10 minutes and blend well in a mixer or with a hand-held blender. I use my Braun hand blender.
Strain the blended mixture back into the pan. Add the rest of the butter, the cream, the fried chicken cubes and the kasoori methi. Heat through for five minutes.
Serve with rice or naan.