The Ultimate Authentic Butter Chicken

1 h 15 mins    Dinner Rich, creamy, and infused with bold Indian spices, this authentic butter chicken is the ultimate comfort food. Marinated to perfection and finished with a smoky touch. This recipe captures the essence of classic North Indian cooking, bringing that true authentic restaurant-style experience straight to your home kitchen. Prep time: 10 minutes

Cook time: 45 minutes

Total time: 1 hour 15 minutes

Serves: 4-6 Contains: Dairy, Meat Free from: Seafood, Gluten

Red Pepper and Cashew Masala Chicken Curry

Ingredients

Chicken ingredients 2 boneless chicken breasts or 500g of chicken thighs, cut into cubes ½ cup thick Greek yogurt 1 tablespoon crushed ginger 1 tablespoon garlic 1 tablespoon lemon juice 2 teaspoons Kashmiri red chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 2 teaspoons salt (to taste) 2 tablespoons oil

Sauce ingredients 3 tablespoons oil 2 dried red chillies 2 bay leaves 1 cinnamon stick (2 inches) 1 medium onion or 2 small onions, sliced 1 red pepper, sliced 1 heaped tablespoon finely chopped garlic 1 level tablespoon finely chopped ginger 1/4 cup raw cashew nuts 3/4 cup blended whole tomatoes 2 teaspoons salt 1 teaspoon turmeric 1 teaspoon Kashmiri chilli 1/2 teaspoon cayenne pepper or chilli powder (1 tsp if you prefer a spicy curry)1 cup water

Curry ingredients 2 tablespoons butter 1 teaspoon cumin seeds 3 tablespoons whipping cream 1/2–1 tablespoon honey (depending on your preference) 1-1/2 tablespoons Kasoori Methi Cilantro for garnish

Method

1. Combine all the chicken marinade ingredients and store in the fridge for a minimum of 4 hours; can be kept up to 48 hours.
   

2. Heat oil in a pan on medium heat.
   

3. Add red chillies, bay leaf, and cinnamon stick. Sizzle for 1 minute or until slightly brown in colour, then add onions, red pepper, chopped garlic, chopped ginger, and cashew nuts. Mix and braise for 8–9 minutes, stirring occasionally.
   

4. Add tomatoes, salt, turmeric, Kashmiri chilli, and cayenne pepper. Cook for a further 5 minutes, or until the water has evaporated and the oil separates from the mixture, stirring occasionally.
   

5. Remove the red chillies, cinnamon stick, and bay leaves with a fork, and blend the mixture well with 1 cup of water until smooth and velvety.

6. Warm butter in a skillet on high heat, add cumin seeds, and toast for 30 seconds or until lightly browned.
   

7. Add chicken with the marinade and cook uncovered for 6–8 minutes or until the water has completely evaporated, stirring frequently.
   

8. Lower the heat to medium, add the sauce mixture and 1/2 cup water. Cover and cook for 4 minutes, stirring occasionally.
   

9. Remove from the heat, add cream, honey, and Kasoori Methi (crushed between your fingers), and stir well. Add more water if you prefer more gravy.
   

10. Cover until ready to serve and enjoy warm with naan or rice. Happy cooking!

Tip: To add a smoky flavour, after the curry is cooked and off the heat, place a small steel bowl in the centre. Using tongs, place a hot piece of charcoal in the bowl and immediately add 1 teaspoon of melted butter over the top of the charcoal, then cover the skillet as it smokes. Keep covered for 5–7 minutes. This will add a delicious and authentic smoky flavour to your dish. If you try this recipe, please leave a review.

More for the eyes

Gravy mixture

Marinating chicken cooking

Completed dish

Serve with naan and rice