Teresa's Recipes
Authentic Indian Butter Chicken Curry
Prepare for a culinary journey to the heart of India with this Authentic Indian Butter Chicken Curry. This dish is a symphony of flavors, combining tender pieces of chicken bathed in a rich and creamy tomato-based sauce. The curry's depth of flavor comes from a blend of exotic spices and a hint of nuttiness from cashews, making it an irresistible feast for the senses. This is not just a dish, but a celebration of Indian cuisine's richness and diversity.
Ingredients
- 500g, boneless, cut into pieces Chicken
- 1 cup Yogurt
- 1 tablespoon Lemon juice
- 1 inch piece, grated Ginger
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- to taste Salt
- 4 tablespoons Butter
- 1, finely chopped Onion
- 2, pureed Tomato
- 1/2 cup, soaked in water and blended into a smooth paste Cashew nuts
- 1/4 cup Heavy cream
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- for garnish Fresh cilantro
- for serving Cooked basmati rice
- for serving Naan bread
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Marination Time: 30 minutes
- Calories: 550
- Fat: 30g
- Carbs: 30g
- Protein: 35g
- Sodium: 700mg
- Sugar: 5g
Instructions
- 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.
- 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.
- In the same pan, add the remaining 2 tablespoons of butter. Add the finely chopped onion and cook until it turns golden brown.
- Add the pureed tomatoes and cook for 2-3 minutes, until the raw smell of tomatoes disappears.
- Add the cashew paste to the pan and mix well.
- Return the cooked chicken to the pan and mix well with the sauce. Cook for another 5 minutes.
- Stir in the heavy cream and kasuri methi. Simmer for 2-3 minutes.
- Garnish with fresh cilantro and serve the Indian Butter Chicken Curry with cooked basmati rice and naan bread.
Tips
- For a vegan version, substitute chicken with tofu or chickpeas and heavy cream with coconut milk.
- For a nut-free version, omit the cashew paste and use extra heavy cream instead.
- This dish pairs well with a side of cucumber raita and mango lassi for a complete Indian meal.