Embark on a culinary journey with our Butter Chicken Curry recipe. Succulent chicken pieces, marinated in a creamy, tomato-based sauce, create a dish that's rich, aromatic, and utterly delicious. Prepare to savor the indulgent and comforting flavors of this beloved Indian classic.
Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.
Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.
Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.
Add little water as required and cook for about 10 minutes.
Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).
Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.
Ingredients
Directions
Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.
Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.
Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.
Add little water as required and cook for about 10 minutes.
Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).
Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.
