One pot butter chicken
A mouthwatering, creamy chicken curry cooked in a tomato based gravy loaded with butter and cream! A fitting treat for your weekend indulgence
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 kg boneless chicken breast sliced
- 4 large tomatoes roughly chopped
- 1 large onion roughly chopped
- 5-6 cloves garlic roughly chopped
- 1½ inch ginger roughly chopped
- 2 tbsp ginger-garlic paste
- 2-3 fresh chilis roughly chopped
- ¼ cup cashews soaked in water for 20 minutes
- 1 tbsp tomato paste or tomato ketchup
- ½ cup cream
- 4 tbsp kasuri methi (dried fenugreek leaves) toasted
- 1 tbsp garam masala
- 1 tbsp Kashmiri chili powder for the colour
- ½ tsp turmeric powder
- 1 tbsp sugar
- 4-6 tbsp butter
- 2 tbsp oil
- salt to taste
Instructions
- Rub the chicken pieces with some salt, red chili powder, ginger and garlic paste. Keep this aside for 15 minutes
- Meanwhile, place the chopped tomatoes, onions, ginger, garlic and chilis in your cooking pot with ½ cup water and cook over medium flame. Once the tomatoes soften (in around 15 minutes) along with the onions, turn the flame off and let it cool
- Then run this, along with the cashews, in a grinder to make a smooth paste. Strain this mixture in a bowl and discard the tomato peels and seeds - this ensures a smooth curry
- Heat the cooking pot with 2 tablespoons butter and the oil and sauteé the chicken pieces, until completely cooked. Set these aside
- In the same pan, add the strained tomato-onion puree´, butter, tomato paste, salt and sugar, mix well and cook this for about 5-7 minutes
- Add the cooked chicken pieces, the cream, chili powder, garam masala and the kasuri methi. Simmer over medium low flame for another 7-10 minutes
- Garnish the yummy one pot butter chicken with some more fresh cream and kasuri methi and serve hot with naan and/or rice. Enjoy!
Notes
- To make the toasted kasuri methi simply dry roast it for two minutes on a skillet, remove and then use
- tbsp - tablespoon
- tsp - teaspoon