bowl of Indian butter curry chicken over rice with naan bread

Butter Chicken

Recipe Author: St. Jude Chefs & Patient Mom

Portion size: 8 oz

Method:

  1. Marinate the chicken in the ginger-garlic paste, red chili powder and the salt for half an hour.
  2. Heat oil in a small braising pan and brown chicken pieces on all sides. Set aside.
  3. In the same pan, add 1 Tbsp. of the butter and the onions and sweat until translucent.
  4. Add tomatoes and cashews and cook for a few more minutes.
  5. Add the water, chopped garlic, salt, sugar, garam masala and Kashmiri chili powder and simmer for 15-20 min.
  6. Place this mixture into a blender and mix into a fine puree.
  7. Pour mixture back into the pan and add the browned chicken, the remaining butter, the cream and kasoori methi. Cover and let simmer for 7-10 minutes or until you reach an internal temperature of 165°F


Chef’s Notes:

Serve with basmati rice and warm naan bread.

 

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