How to Make Delicious Creamy Butter Chicken

Creamy Butter Chicken. Butter Chicken is an easy recipe that's full of savory flavor with warm spices. This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce. It's quick to make with chicken, tomato sauce, cream, and handful of pantry spices.

This restaurant favourite is creamy, flavourful and mild on the spectrum of Indian curries. How do I reheat this Creamy Butter Chicken recipe? Creamy Garlic Butter Chicken with golden brown pan-fried chicken thighs and drumsticks in a rich and creamy sauce. You can cook Creamy Butter Chicken using 21 ingredients and 4 steps. Here is how you cook it.

Ingredients of Creamy Butter Chicken

1. You need 400 gms of chicken.
2. You need 1 of onion.
3. It's 1 tbsp of ginger paste.
4. It's 1 tsp of onion paste.
5. It's 7-8 of cashewnuts.
6. It's 1 tbsp of white sesame seeds.
7. Prepare 1 tbsp of fresh cream or malai.
8. You need 2 tbsp of refined oil.
9. Prepare 1 tbsp of ghee or butter.
10. Prepare 1/4 tsp of orange red food colour.
11. It's 1 tbsp of kasoori methi.
12. Prepare 1 tbsp of chopped coriander leaves.
13. You need 1 tsp of kashmiri red chilli powder.
14. You need To taste of salt.
15. Prepare 1 tsp of ajwain.
16. Prepare 1 tsp of tandoori masala.
17. You need 1 tsp of garam masala.
18. Prepare 2 tbsp of curd.
19. It's 1 tbsp of tomato puree.
20. Prepare 2 tbsp of lemon juice.
21. Prepare 1 cup of water.

This is one of the best chicken recipes and chicken thigh recipes ever! This creamy butter baked chicken recipe is a simple and delicious dish for easy dinners with the family! Both of my parents grew up in Kansas City, and Stephenson's Restaurant was one of their favorites. This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish.

Creamy Butter Chicken step by step

1. Marinate chicken with lemon juice,little salt and curd for 2 hours..
2. Boil 1 cubed onion.Cool and make a paste of it alongwith sesame,cashewnuts and fresh cream.Fry the chicken pieces in oil till light brown.Set aside..
3. In the same oil, add butter or ghee and sprinkle ajwain..
4. Fry the masala paste alongwith ginger and garlic paste, red chilli powder, tandoori masala, little food colour, kasoori methi and salt.Add the fried chicken pieces and toss till oil leaves sides.Add just enough water and cook the chicken covered in low flame till done.Add crushed kasoori methi and garam masala.Garnish with chopped coriander leaves and green chillies.Top it with little butter and malai. Serve with butter naan,tandoori roti or pulao..

It's simplified and cooked all in one pan and goes great with a side of rice or naan! Ever since moving to Alexandria, Virginia we've been in luck with all the Indian, Pakistani, and Aghani restaurants around us. Season both sides of the chicken breasts with the salt and pepper. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano.