Hot and Spicy Butter Chicken Gravy Recipe

This is a simple and easy to follow step-by-step Recipe for making at home tasty and delicious Restaurant Style Butter Chicken. I have prepared this most and famous and popular Chicken dish using fresh cream, tomato puree and Kashmiri Chili Powder as the main ingredients to make a thick and spicy gravy.

The Marathi language version of this Chicken dish recipe and preparation method can be seen here – Tasty Butter Chicken

Preparation Time: 60 Minutes
Serves: 4 Persons

Ingredients
500 Gram Chicken (Boneless)
1 Tablespoon Lemon
1 Tablespoon Red Chili Powder (Kashmiri)
Salt as per taste

For the Marination
1 Tablespoon Ginger-Garlic Paste
1 Cup Yogurt (Curd/Dahi)
½ Tablespoon Garam Masala
2 Tablespoon Mustard Oil

For the Gravy
4 Big size Tomato (Puree)
1 ½ Tablespoon Ginger-Garlic Paste
2 Teaspoon Red Chili Powder (Kashmiri)
2 Tablespoon Cashew nut and Poppy Seeds Paste
1 Teaspoon Coriander-Cumin Seeds Powder
½ Cup Fresh Cream
2 Tablespoon Honey

For the Seasoning
1 Tablespoon Butter
4-5 Green Cardamom
2 Bay Leaves
1 Teaspoon Kasuri Methi
Salt as per taste

Butter Chicken Gravy

Hot and Spicy Butter Chicken Gravy

Preparation
Boil the Tomatoes, peal them and prepare a Puree. Clean and Wash the Chicken pieces and place into a container and then apply the Kashmiri Red Chili Powder, Salt and a tablespoon Lemon Juice, mix it well and keep it in the refrigerator for 20-30 minutes.

Remove the Chicken from the refrigerator and add the Curd, Garam Masala, Ginger-Garlic Paste and keep it once again in the refrigerator for 2 hours.

Remove the Chicken from refrigerator. Heat the two tablespoon Oil in a frying-pan and fry the Chicken until it is cooked.

In a Kadai heat the Butter and add the Cardamom, Bay Leaves, Ginger-Garlic Paste, Coriander-Cumin Seeds Powder and saute for a minute. Then add the Tomato Puree and saute for 5-7 Minutes. Add the cooked Chicken and 1 cup of water, mix it well and cook for 5-7 minutes on a slow flame.

Then add the Fresh Cream, Cashew Nut-Poppy Seeds Paste, mix it well and cook for 2-3 minutes on a slow flame. Remove the container from the flame and add the Honey, mix it well.

Serve hot with Bread or Paratha.

About Sujata Nerurkar (1895 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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