Comfort North Indian Food
Butter Chicken is our family favourite and during the pandemic we really craved for good restaurant style butter chicken. After a few tries, I managed to make my family love home cooked butter chicken to the stage that they don’t want to order from outside now! We club it with homemade chapatis or frozen Malabar Parathas.
The recipe which I am sharing with you is super easy and requires only few ingredients. It can be made in one vessel as well. So little mess, quick recipe and excellent results.
Make it Healthy
When I cook at home, I prefer my dishes to be low in calories as much as possible. You can also do the same, it will not make major difference in the taste and at the same time you will not feel guilty while eating.
I avoid cream many times. If you don’t want to avoid it totally, you can just drizzle a little while serving.
You can cook the whole dish in just one tablespoon of oil/ butter. I mix a little oil with butter.
So lets begin..
- 1 kg Chicken (Full legs or Boneless Thighs)
- 2 tbsp Ginger Garlic Paste
- One large Onion Roughly chopped
- 7-8 Ripe tomatoes roughly chopped
- 5-6 Cloves Garlic
- 8-10 Cashews
- Red Chilli Powder
- Garam Masala
- Kasoori Methi
- Fresh Cream
- Salt to taste
You will have most of the ingredients at home for this recipe. I find it so easy and quick that I make it whenever I am in a hurry.
Wash the chicken nicely and make slits if you are using full legs and marinate for at least 30 mins in
- 2 tablespoon Ginger Garlic Paste
- Red Chilli Powder
- Take a deep pan or a skillet, grease it nicely and place the marinated chicken in single layer and brown it from both the sides and keep it aside. Repeat with the leftover chicken. You can also add grilled or air-fried chicken.
- In the same pan add one tablespoon of Butter.
- When butter melts, add roughly chopped onions and sauté till they are translucent.
- Add garlic cloves and sauté for a minute.
- Now add roughly chopped tomatoes and cashews.
- Let it cook on medium flame till tomatoes are mushy.
- Add Deggi Mirch as per your family requirement, salt, one table spoon garam masala and two teaspoon vinegar. Mix it well and cook for few more minutes.
- Now add 2 tablespoon Sugar/Jaggery. You can increase the sugar level if you like it more sweet.
- Mix well and after cooking for a couple of minutes turn off the heat.
- Let the masala cool down so that you can blend it
- Blend the masala in a smooth paste and strain it in the same pan
- Add water as per your requirement. I add just a cup of water so that gravy doesn’t run off when poured on the plate
- When it comes to a boil, add browned chicken and cover
- Cook till the chicken becomes soft. You can use a fork to check if the chicken is fully cooked.
- Top it up with kasoori methi and Fresh Cream
Serve hot with hot chapatis, malabar paratha or your choice of bread.
You can check the recipe video on
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