Butter Chicken. It is more popular outside of India than it is in India. Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the Saute shallot and onion until soft and translucent.

A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. It requires the chicken to be marinated in advance, has more authentic Indian spices than I can probably pronounce. Return chicken to pot and toss to coat. You can cook Butter Chicken using 22 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Butter Chicken

You need 750 gms of chicken.
It's 1 cup of curd.
You need 1 tablespoon of tandoori masala.
It's 2 teaspoons of red chilli powder.
Prepare 2 teaspoons of turmeric powder.
Prepare 2 teaspoons of coriander powder.
It's 10-12 cloves of garlic.
Prepare 1 inch of ginger.
You need handful of mint leaves.
It's handful of coriander leaves.
You need 2 teaspoon of cumin powder.
It's 2 of onions.
You need 6 of tomatoes.
You need 1 tablespoon of tomato ketchup.
It's 1 teaspoon of sugar.
It's 1 teaspoon of kasuri methi.
You need 2 teaspoons of kitchen king masala.
You need 2 tablespoons of oil.
Prepare 1 tablespoon of butter.
It's 10-12 of cashew.
You need 1 tablespoon of poppy seeds.
Prepare to taste of salt.

It's a creamy and perfectly spiced Indian curry recipe with tender. Succulent marinated chicken steeped in a rich and creamy tomato sauce. Make a better version of this Indian favorite with a few easy tricks. It's simplified and cooked all in one pan and goes great with a side of rice or naan!

Butter Chicken instructions

In a blender take ginger, garlic, coriander, mint add little water and blend keep aside..
Soak Kaju and poppy seeds in warm water for half and hour, once soaked blend it to nice paste. keep aside..
In a bowl take curd, add 1 tablespoon ginger garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, tandoori masala, 1 teaspoon cumin powder, salt mix, now add chicken pieces and mix till chicken pieces are coated with masala marinate for minimum 45 minutes..
Cut onion in to large pieces, keep aside, make cross on top of tomatoes and keep aside..
In a pan boil some water add onion and tomatoes..
After 5 minutes, strain the water and keep aside..
After 45 minutes, heat 1 tablespoon oil in pan and add chicken, fry till water dries, then simmer and cover and cook for 10 minutes, till oil separates..
Alternatively you can roast chicken in oven for 15 minutes or till it's done..
Chicken is done keep aside..
For the gravy: Blend the boiled onions in nice paste..
In a kadhai, heat oil and butter add 3 to 4 black pepper, 2 cardamoms and add onion paste. Cook till oil separates.
Now remove skin of tomatoes and blend nicely to make tomato puree. keep aside.
Once onion paste changes colour add 1 tablespoon ginger garlic paste and fry till raw smell goes now add tomato puree. cook till oil separates..
Now add all dry masalas, tomato ketchup, sugar and mix well, add kaju paste and mix again..
Now add fry chicken along with all the masala, taste and add salt only if needed..
Add water to adjust consistency and allow to boil, once it boils simmer and cover and keep for 5 minutes..
After 5 minutes, crush a teaspoon of kasuri methi and garnish with coriander leaves.
Serve hot with phulkas, roti, pulao enjoy....

Ever since moving to Alexandria, Virginia we've been. This easy to make meal features tender cubes of chicken cooked in a mildly spiced curry. After a long day at work, picking up takeout on the way home.