Authentic Indian Butter Chicken Curry

Ingredients

Chicken

500g, boneless, cut into pieces

Yogurt

1 cup

Lemon juice

1 tablespoon

Ginger

1 inch piece, grated

Garam masala

1 teaspoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Salt

to taste

Butter

4 tablespoons

Onion

1, finely chopped

Tomato

2, pureed

Cashew nuts

1/2 cup, soaked in water and blended into a smooth paste

Heavy cream

1/4 cup

Kasuri methi (dried fenugreek leaves)

1 tablespoon

Fresh cilantro

for garnish

Cooked basmati rice

for serving

Naan bread

for serving

Instructions

1. In a bowl, combine the chicken, yogurt, lemon juice, grated ginger, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of butter. Add the finely chopped onion and cook until it turns golden brown.
4. Add the pureed tomatoes and cook for 2-3 minutes, until the raw smell of tomatoes disappears.
5. Add the cashew paste to the pan and mix well.
6. Return the cooked chicken to the pan and mix well with the sauce. Cook for another 5 minutes.
7. Stir in the heavy cream and kasuri methi. Simmer for 2-3 minutes.
8. Garnish with fresh cilantro and serve the Indian Butter Chicken Curry with cooked basmati rice and naan bread.