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Easy Peasy Butter chicken curry Recipe

Recipe By Ira Prakash
A super easy, full flavoured butter chicken recipe that rivals any restaurant or take out! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!  #butterchicken #chicken
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Non Vegdiet
1hr total
1hr total
Easy Peasy Butter chicken curry
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Ingredients for Easy Peasy Butter chicken curry Recipe

  • 0.13 cup Mustard oil
  • 0.13 cup thick/ hung curd
  • 1/4 tbsp Lemon juice
  • 0.13 tsp Tumeric powder
  • 0.19 tsp Garam masala
  • 1/4 tsp kashmiri red chilli powder / deggi mirch
  • 1/4 tsp Coriander powder
  • 0.19 tsp Cumin powder
  • 1/4 tbsp Minced ginger garlic
  • 1/4 tsp Salt
  • 1/4 tsp MDH Chicken masala
  • 187.50 g chicken thigh fillets cut into bite size pieces
  • 3/4 Tbsp oil for pan frying
  • 1/2 tbsp 2 tbsp ghee & 1 tbsp
  • 1/4 Pieces Cinnamon stick
  • 1/2 Pieces Cloves
  • 3/4 Pieces green cardamom
  • 1/4 Pieces Small onion sliced
  • 1 Pieces Roughly chopped tomatoes
  • 2 Pieces pre soaked cashew nuts, drained
  • 1/4 Tbsp grated ginger and garlic
  • 1/2 tbsp Butter
  • 1/4 Tsp very finely chopped ginger and garlic
  • 1/2 Pieces reen chillies slit
  • 1/4 Tsp Salt
  • 1/4 Tsp Sugar
  • 1/4 Tbsp crushed kasoori methi
  • 1/2 tbsp Fresh coriander chopped

Directions: Easy Peasy Butter Chicken Curry Recipe

  • STEP 1.Instructions Marinade: Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight ( atleast 3 hrs).
Cook the chicken: Heat oil over high heat in a grill/fry pan. Take the chicken out, do not wipe off the marinade and place chicken in the pan and cook for 3 minutes, turning over, once one side is cooked (marinade sticks to the bottom( keep this and discard the really burnt ones. Add it later to your sauce). Don’t overcook as it turns chewy.
Cook the Sauce: Add oil in a pan and add whole spices till aromatic, add onions, sauté for a minute only, then add tomatoes,cashews, ginger garlic, red chilli and salt. No water to be added at this point.Turn down to low and simmer for 20 minutes, stirring occasionally until sauce thickens and becomes a deep red colour. Remove from heat, blend mixture in a blender until smooth. You may add little water. In a large pan,add 2 tbsp butter, ginger,garlic , slit green chillies and red chilli powder. Sauté for a minute and pour the puréed sauce back into the pan through a sieve. Cook for 7-8 minutes, stir in cream, sugar and crushed kasoori  methi. Add chicken with the juices back into the pan and cook for 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish with fresh coriander, melted butter & cream. Serve hot.
Nutrition
value
521
calories per serving
38 g Fat38 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    38g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    38g
  • Fiber
    3g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    154mg
  • Iron
    4mg
  • Vitamin A
    1468mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    86mg
  • Manganese
    < 1mg
  • Phosphorus
    409mg
  • Selenium
    41mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ira Prakash