Butter Chicken

• Marinate chicken for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• A large block of butter
• 2-3 kg marinated skinless boneless chicken pieces
• 1-2 kg finely sliced onions
• Cumin powder
• Turmeric powder
• Salt
• 1-2 kg tomato paste or puree
• Sugar
• A handful dried fenugreek leaves (kasoori methi)
• 500ml-1 liter heavy cream or full-fat milk
• Cooking oil

1. 1Melt a large block of butter in a massive silver pot on a stovetop.
2. 2Arrange pre-marinated chicken pieces in a single layer on metal baking trays and place one full tray into a large industrial oven to roast or grill.
3. 3Add sliced onions to the melted butter in the large pot and stir until translucent and softened.
4. 4Add cumin powder, turmeric powder, and salt to the sautéed onions and thoroughly mix them, turning the mixture yellowish-orange.
5. 5Spoon and pour a large amount of thick red tomato paste or puree into the pot and vigorously stir to combine it with the onion-spice mixture, forming a reddish base.
6. 6Add sugar from a yellow packet into the pot and mix it in.
7. 7In a separate smaller pan, lightly sauté dried fenugreek leaves in a small amount of oil over a flame.
8. 8Pour the sautéed fenugreek leaves, still in the pan, directly into the main pot of bubbling sauce.
9. 9Pour a significant quantity of white liquid, presumably cream or milk, from a plastic bottle into the pot, lightening the color of the sauce.
10. 10Use an industrial immersion blender to blend the entire sauce mixture directly in the pot to achieve a smooth, creamy texture.
11. 11Add the pre-cooked, browned chicken pieces from the oven to the now smooth and creamy sauce using a spatula.
12. 12Gently stir the chicken into the sauce, allowing it to be fully coated and simmer, absorbing the rich flavors.

These instructions are our analysis of the original video. Watch on YouTube →