Butter Chicken Fry Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat butter in a pan and add the marinated chicken. Cook until the chicken is golden brown and cooked through.
• STEP 3.In another pan, heat butter and add chopped onions. Cook until the onions turn golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute. Then, add tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 5.Add the cooked chicken to the masala and mix well. Cook for a few minutes until the flavors blend together.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For extra flavor, you can add a teaspoon of kasuri methi (dried fenugreek leaves) to the sauce.
• If you prefer a spicier dish, increase the amount of red chili powder or add some chopped green chilies.
• To make the dish creamier, you can add a tablespoon of heavy cream or cashew paste to the sauce.

Storage and Serving

• Leftover butter chicken fry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the butter chicken fry with naan, rice, or roti for a complete meal.