Butter chicken is a popular Indian dish that is creamy, spicy, and absolutely delicious. This recipe for butter chicken features Nammilk Fresh Cream, which adds a rich and creamy texture to the dish.
Product to use
Plain Greek yogurt.
Garlic ginger paste, 2 tablespoons (divided).
Kashmiri chilli, 2 teaspoons (divided).
Garam masala, 2 teaspoons (divided).
Ground coriander, 2 teaspoons (divided).
Turmeric, 2 teaspoons (divided).
Salt (season to taste).
Whole tin of tomatoes.
1 table spoon of sugar.
2 onions cubed.
1/2 cup of cashew nuts.
About 3/4 tablespoons of butter.
Nammilk Fresh Cream 300ml.
4 table spoons of water.
1 cup of cooking oil.
To make this easy recipe, cube your chicken breasts and add all 4 spices (first half) along with garlic ginger paste and yogurt. Mix well and let it rest for at least 2 hours for an instant butter chicken recipe (however, over night is best).
Once marinated, add oil then fry till golden brown (about 4 minutes each side). Remove and set aside.
In the same pan add 2 spoons of butter and onions and let that fry for 6-7 min before adding all 4 spices (second half), including salt and garlic ginger paste.
Mix well then add your whole tinned tomatoes, cashews and sugar. Add water and let simmer for 10 minutes. Remove and blend until very smooth.
Transfer back to sauce pan, then add your chicken and mix everything well.
Add the left over butter, then add Fresh Cream, garnish with fresh coriander.
Stir well and enjoy with flat bread or rice. And this is how you make the best butter chicken.