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300 grams boneless Chicken Breast

1 tbsp ginger garlic paste

1 tbsp red chili powder

salt to taste

oil to pan fry/ ghee

500 grams roughly slit tomatoes

100 grams roughly cut onions

1 tbsp garlic paste (or minced garlic)

50 grams cashews

½ tsp garam masala

4 tbsp sugar

2 tbsp kashmiri chili powder

2 tbsp malt vinegar/ 1.5 tbsp white vinegar

¼ cup water

5 tbsp butter

3 tbsp cream

1 tsp kasoori methi

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1. (Cut the chicken into roughly one-inch pieces)

2. Marinate the chicken with  ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes

3. In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.

4. In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts

5. Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes

6. Churn the mixture into a fine puree.

7. Strain it back into the same pan make sure there is minimal wastage.

8. Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.

9. Garnish it with cream and kasoori meethi

10. Butter Chicken is ready to be served!

NOTES

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Boneless skinless thighs are better for this recipe. You can let it simmer and deepen the flavor longer and they hold up better to reheating. 

A lot of the weights are just suggestions. 100g of onion is like one small onion. I use a medium onion most of the time. I’ve used large. Still great. 

The sauce to meat ratio skews heavily saucy, don’t be afraid to use more chicken. 300g of chicken is like ⅔ of a pound. I think I tend to use closer to 2 lbs, and there’s still plenty of sauce. 

The original recipe shows a dude using a red onion. Highly recommend. White is fine but red adds a nice flavor. 

GET THE CHILI POWDERS AND KASOORI METHI FROM AN INDIAN MARKET. There are substitutions for both but it’s never quite the same. 

However: This is fairly spicy. If you don’t want the heat look up substitutions for the chili powders (paprika def is one). The flavor will be a little different but it’s still good. 

Do. All. Your. Prep. Before. You. Turn. On. The. Stove. The chicken. Needs to sit for a bit in the spices anyways. Get the vinegar/water/etc stuff together in one cup so you can dump it in at once and give the sugar time to dissolve. Cut the onions and tomatoes. Etc. 

Don’t. Fine. Dice. Anything. You’re going to be blending everything but the chicken so don’t waste time dicing, just get the tomatoes and onions into fairly even 1-ish inch chunks so they cook even in the pan. 

Blend until you think you’re done then blend some more

Don’t skip the straining step. 

Add the cream to the blended mixture to thin it out a bit and make it easier to pour.

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