This curry dish is mostly served in Indian restaurants. If you haven’t been to one, you should. This has go to be your first try out meal since, the restaurant style butter chicken is out of this world. The curry is normally smooth, silky and velvety in texture, with a hot, sweet and spicy taste to it. It’s then served with either naan bread, in a taco, with white rice, and something I’d love to try it out with is in a savory crepe.

My recipe might not be the ultimate version of the restaurant style, since I opted to leave out one crucial and important step and you are about to find out which that step was. Stay tuned.

Here’s what you’ll need:

Making “Butter chicken curry”

Prep time: 25 mins   Cook time: 35 mins  Total time: 1 hour

Yields: 2 servings

Main ingredients:

  • 2 boneless chicken – cut in strips
  • 1 cup of spring onions – thinly chopped
  • 1 teaspoon of grated garlic
  • 1/2 teaspoon of grated ginger
  • 2 cups of cherry tomatoes – sliced in half
  • 1 cup of cashew nuts
  • 1 cup of water
  • 1 Tablespoon of plain yogurt – garnish

Spices used:

  • 2 teaspoons of salt
  • 3/4 teaspoon of cayenne chili powder
  • 1 teaspoon of nutmeg
  • 1 teaspoon of pilau masala
  • 1 teaspoon of cardamoms
  • 2 Tablespoons of sugar
  • 3 Tablespoons of vegetable cooking oil
  • 2-1/2 Tablespoons of margarine /Butter

Important tools needed:

  • Immersed blender
  • saucepan + a lid
  • wooden spoon
  • large mixing bowls
  • A stove

Instructions:

Step 1: Simple Marinade

In a bowl, add in the chicken strips + grated garlic + grated ginger + salt + chili + nutmeg + cardamoms. Mix everything well. Cover and let it marinade for 20 mins.

Step 2: Pan frying

In a sauce pan, add vegetable oil + the marinade chicken and pan fry till they start browning. It should take 15 mins covered and over medium high heat. Once that happens, place the cooked chicken into another bowl and set it aside.

Step 3: Cook the veggie + nuts

Using the same pan, drizzle some oil, add in the spring onions, saute for 1 min add in a tablespoon of margarine once melted, add in the cherry tomatoes and the cashew nuts, mix them together then add in a cup of water. Cover,  let it cook for 10 mins over medium high heat. Once the tomatoes starts getting mashed, season with salt + pilau masala + sugar. Combine everything well and cover to cook for 5 mins. Once that’s done, turn off the heat and transfer the mixture into a large bowl.

Step 4: Blend everything

Using the immersed blender, make sure to blend everything to a paste. This should take about 5 mins tops.

Step 5:  Strain it. {This is the step where I left out}

If you are making the restaurant style, you have to strain it to get that ultimate silky texture. My version of the other hand, I love the crunchy vibe and texture, and its full of flavor.

Step 6: Rewarm the sauce/gravy

Still using the same pan, place the either silk or crunchy gravy back into the sauce pan over low heat to warm it up + the rest of the butter/margarine. Once the butter is melted in, add in the cooked chicken and mix everything together. Warm it for 3 to 5 mins.

Step 7: Plate and serve

This is where I added the plain yogurt as part of the garnish and served it.

chicken curry

Note:

It’s perfectly served with white rice, naan bread or with in a taco. Oh! My! just having that thought makes my palate dance with joy.

Tell me which other food would you like to accompany this curry with?

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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