Cut the chicken into small bite size pieces then add into a bowl along with all the marinade ingredients and mix until each pieces is fully coated before setting aside to marinate for at least 1 hour
Once the chicken has marinated heat up the oil in a pan on medium heat until hot
Add the marinated chicken pieces and fry for 2-3 minutes on either side until lightly charred then remove from pan and set aside
Add the onions and cook for 3-4 minutes until softened
Add the tomatoes, cashews, water, garlic paste, ginger paste, salt and garam masala then cook for 5-10 minutes until tomatoes are softened
Turn off the heat and allow the mixture to cool down before adding into a food processor and blending until a smooth paste forms – if there are any lumps strain through a sieve back into the pan
Add the butter, double cream and fenugreek leaves and cook for a further 10-15 minutes
Add the cooked chicken pieces and allow to simmer for 10 minutes until the chicken is cooked through
Serve with basmati rice or garlic naan then enjoy!
4 responses
This was absolutely delicious – thank you! Like the previous reviewer, mine came out much paler than your photo, so just wondering why you think that might be please?
Great to hear you enjoyed the butter chicken! One trick to achieve a richer color is to use Kashmiri chili powder instead of normal chilli powder. It adds a lovely red hue without making the dish too spicy. Give it a try next time and see if it helps.
Aunty, this dish is lovely. I’m learning to cook Pakistani dishes and this was so helpful! My butter chicken doesn’t turn out as red as yours but I add a little food colouring to it 😊
I’m glad you enjoyed the dish! It’s great that you’re learning to cook. Adding a touch of food coloring is a clever idea for getting that vibrant red color. Keep experimenting and adjusting to find what works best for you.