Butter Chicken 2.0

I previously made butter chicken but when I made it over the weekend, I decided to try it without the tomatoes. I also added about a mug of boiling water to the tomato paste seperately before adding in the chicken. For those who missed this post, here is the new and improved recipe.

Butter Chicken

Butter Chicken

What you need:

  • 4 cubed chicken fillets
  • 1 tin tomato paste
  • 250ml fresh cream
  • ground cashew nuts
  • 1 chopped onion
  • butter
  • spices and salt to taste

Add a chunk of butter – about 100g into a pot and when it melts add your onion. Add spices. I used chilli powder, dhania/jeera powder and gharam masala. Add salt to taste. Add chicken and add garlic(ready for cooking). Let the chicken cook till done. Now – empty your tin (small) of tomato puree into a big mug and gradually add boiling water while stirring. I used a large mug – just above average size. Add it into your pot. Let it cook until it blends in – shouldn’t take more than 5 mins. Add ground cashew nuts (about quarter to half cup – depending how thick you want it). Mix nicely. Lastly add fresh cream. You dont have to use all 250ml  add slowly until you get desired colour. Let it cook for a further 5-7 mins.

Serve with roti / naan / bread rolls.

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2 Responses

  1. How do you get your butter chicken to be this colour? Some I’ve seen, often just look like a simple curry.

  2. This was my third attempt in making it and yes I was also thrilled with this colour. At the end, I suggest pouring the fresh cream in slowly and stop at the desired colour. Mix as you are pouring. You dont have to use the full 250ml cream.

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