Indulge in the creamy, rich delight of authentic restaurant-style White Butter Chicken. This classic Indian dish transcends the ordinary, offering a symphony of flavors that dance on your palate. Tender chicken pieces are simmered in a luscious, velvety sauce crafted from butter, cream, and aromatic spices. Forget bland, dry chicken – this recipe guarantees succulent, melt-in-your-mouth perfection that will leave you craving more. The fragrant blend of spices, carefully balanced to create a harmonious taste experience, makes this dish a true culinary masterpiece, perfect for a special occasion or a weeknight treat.
This recipe takes you beyond generic butter chicken, unlocking the secrets to achieving that signature restaurant-quality taste at home. For a step-by-step guide to creating your own restaurant-style White Butter Chicken, follow the detailed instructions below.
Tools Needed
- Pan
- Bowl
- Gas stove
- Coal
Ingredients
- Chicken: 600 grams
- Ginger: 1 tablespoon
- Garlic: 1 tablespoon
- Green chilies
- Green coriander
- Cashews: 10-12
- Milk: 2-3 tablespoons
- Roasted cumin: 1/2 teaspoon
- Garam masala powder: 1/2 teaspoon
- Chaat masala: 1/2 teaspoon
- Black pepper powder: 1/2 teaspoon
- Dried coriander powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Thick curd: 1/4 cup
- Lemon juice: 1/2 lemon
- Oil: 4 tablespoons (or butter)
- Thick curd (for gravy): 1/4 cup
- Butter (for gravy): 1 tablespoon
- Amul cream (or thick cream)
- Chaat masala (for gravy): 1/2 teaspoon
- Roasted cumin seeds (for gravy): 1/2 teaspoon
- Kasuri methi (for gravy): 1 teaspoon
- Water (for gravy)
Step-by-Step Instructions
Step 1. Marinate and Cook the Chicken
- Wash and pat dry 600 grams of chicken. You can optionally score the chicken for better cooking.
- In a bowl, mix chicken with ginger, garlic, green chilies, green coriander, cashews, milk, roasted cumin, garam masala, chaat masala, black pepper powder, dried coriander powder, salt, curd, and lemon juice.
- Marinate the chicken for at least 2 hours (or 30 minutes minimum).
- Heat 4 tablespoons of oil (or butter) in a pan over medium flame.
- Add the marinated chicken pieces to the pan, spreading them out, and cook for 5 minutes without stirring.
- Remove the chicken and add the remaining marinade to the pan.
- Return the chicken to the pan, cover, and cook on low simmer for 10-12 minutes.
- Increase the flame to medium, uncover, and stir occasionally until the oil separates.
- Increase the heat slightly and fry the chicken until golden brown and the masala coats it well.
- Heat coal on high flame for 5 minutes and add it to the chicken, covering the pan for 5 minutes to enhance flavor.
Step 2. Prepare the Gravy
- For the gravy, in a separate pan, heat the saved marinade with 1/4 cup of thick curd, 1 tablespoon of butter, Amul cream (or thick cream), chaat masala, roasted cumin seeds, kasuri methi, and salt to taste.
Step 3. Combine and Finish
- Mix the chicken into the gravy.
- Add water, if needed, and simmer for 5 minutes until the oil separates.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use thick curd for best results. If your curd is thin, add a little more.
- Don't add too much coriander, or the gravy will turn green.
- You can substitute white pepper for black pepper for a different flavor profile.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken thighs instead of breasts?
Yes! Thighs will result in a richer, more tender gravy because they have more fat.
2. What can I do if my gravy is too thin?
Simmer the gravy uncovered for a few minutes to reduce the liquid. You can also whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it.
With this recipe, you've unlocked the secret to restaurant-quality White Butter Chicken Gravy, right in your own kitchen. Impress your friends and family with this creamy, flavorful dish that's surprisingly easy to make. Now go forth and enjoy the delicious results of your culinary efforts!