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Restaurant-style Butter Chicken
Restaurant-style Butter Chicken is a traditional Indian recipe for a restaurant-style method of cooking butter chicken. The full recipe is presented here and I hope you enjoy this classic Indian version of: Restaurant-style Butter Chicken.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesIndian Recipes
Butter chicken is one of those classic Indian recipes that is a hit all over the world. This is the recipe as it’s made in Indian Restaurants (as in restaurants in India). The secret to this extra-creamy version being the addition of yoghurt, milk and cashew nuts (you can, however, omit the nuts for a nut-free version). What’s even better you can have it ready in just 40 minutes.
Ingredients:
2 tbsp oil
1 large red (or brown) onion, chopped
½ tsp minced ginger
½ tsp minced garlic
2 dried bay leaves
1 tsp ground cumin
2 tsp
garam masala
1 tsp red chilli powder
2 tbsp butter
Juice from 1 small lemon
2 tbsp tomato puree
120ml (½ cup) cream
1 tbsp natural yoghurt
(60ml) ¼ cup milk
500g (1 lb) boneless chicken, cut into cubes (I used thigh fillet)
¼ tsp ground fenugreek
6-8 cashew nuts, ground (optional)
Coriander (cilantro) leaves, to garnish
Naan bread, or basmati rice, to serve
Method:
Heat 1 tbsp oil in a frying pan over medium high heat then add the chicken pieces. Sprinkle with the ground fenugreek and 1 tsp garam masala. Season to taste with salt and pepper. Fry, stirring occasionally, for 6-10 minutes or until the chicken is cooked through. Take off the heat and set aside.
Meanwhile, heat 1 tbsp of oil in a large saucepan over medium-high heat. Add the onions, and fry, stirring occasionally, for 2-3 minutes or until soft and translucent. Now stir in the ginger, garlic, ground cumin, 1 tsp garam masala, red chilli powder, butter and lemon juice. Sauté, stirring frequently, for 2 minutes.
Add the tomato puree, and cook, stirring, for a minute. At this point add the cream, yogurt and milk. Bring the mixture to a boil then reduce heat, and simmer for 3-4 mins.
Stir the cooked chicken in the sauce. Add the ground cashew nuts, if using. Cook for another 3-4 minutes. Remove from heat. Garnish with coriander leaves.
