A buttery tomato sauce punctuated by fresh spices and herbs makes this butter chicken exquisite.
Sometimes sibling rivalry makes you do things that do not make any sense.
Every celebratory occasion in the family, butter chicken made an appearance on the dinner table.
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What Is Butter Chicken?
curry) made with tomato, butter, and a special spice blend as a base.
Cashews and almonds add to the sweetness and richness of the dish.
Simply Recipes / Prerna Singh
Little did he know that this dish would become their best seller and put them on the map.
Butter Chicken vs. Chicken Tikka Masala
Some people get confused between butter chicken andchicken tikka masala.
The two might look and taste similar to some, too.
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The main difference is in the preparation.
Butter chicken is sweeter and chicken tikka masala is spicier.
I usually buy mine from our local Indian store but online retailers carry great varieties, too.
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Takes the dish to a whole different level.
If you have a local Indian grocery, it should carry this spice.
These days, major supermarkets including Whole Foods and Safeway also carry it.
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I also used roasted canned tomatoes here to save the time of peeling whole tomatoes.
Canned tomato also adds to the deep red color in the dish.
Thaw and reheat in a saucepan over medium-low heat to retain the texture.
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Using your hands, massage the marinade into the chicken.
Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
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Heat a skillet or grill pan over medium-high heat.
Drizzle a teaspoon of oil to the pan.
Do not crowd the pan.
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Once cooked, transfer the chicken into a separate dish.
Cover and set aside for later.
As soon as the butter melts, add the ginger garlic paste followed by sugar.
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Saute for 1 to 2 minutes.
The sauce should be a loose, paste-like consistency.
Add coriander, garam masala, Kashmiri Lal Mirch, and salt.
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Stir and cook on medium heat for 2 to 3 minutes.
Turn off the heat.
Transfer the paste to a blender or the bowl of a food processor.
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Add the soaked, drained cashews and almonds.
Blend into a smooth paste.
Return the paste to the cooking pan over medium heat.
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Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream.
Cover the pan and simmer for 5 minutes.
Turn off the heat and uncover the pan.
Stir in the remaining 1/2 tablespoon butter and the kasuri methi.
Serve the butter chicken with a side of steamed basmati rice, roti, or naan.
Leftovers will keep refrigerated, covered, for up to 5 days.
Thaw and reheat in a saucepan over medium-low heat to retain the texture.Did you love the recipe?
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