Butter-Chicken Recipe

Mix the chicken and marinate in a bowl. Apply the marinade by hand to the chicken. Cover and chill for 1 hour.


Before continuing with the rest of the dish preparation, be sure to soak the cashews and almonds for at least an hour in water.


Medium-high heat a pan or skillet. Add oil to the pan. Working in batches, remove chicken from marinade and grill for 3 to 5 minutes per side.


Melt 1 1/2 teaspoons butter in a medium Dutch oven or pan. Add ginger-garlic paste and sugar once the butter melts. 1–2 minutes.


Cook the tomato on medium-high until all the juice is gone, 8 to 10 minutes. Paste-like sauce is best. Lal Mirch, coriander, and salt. Stir occasionally for 2-3 minutes. Don't heat.


Blend or process the paste. Add the soaked nuts. Smooth out.Paste over medium heat. Making a sauce with paste and water. Boil sauce; add grilled chicken and cream. Well-mix. 5 minutes covered.


Uncover the pan. Add remaining butter and kasuri methi. Cover and let rest for 8 to 10 minutes to marriage methi and butter chicken.


The butter should be served as an accompaniment to steaming basmati rice, roti, or naan.


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