Instant Butter Chicken Recipe
About this recipe
This Instant Butter Chicken recipe from Food Fusion is a quick and delicious take on the classic dish. With a rich, creamy sauce and tender chicken, it's perfect for a weeknight dinner.
The use of yogurt for marinating the chicken adds flavor and tenderness, while a blend of spices creates that signature buttery taste.
Ingredient notes
- Yogurt is used in a quantity of 125g, which is about ½ cup.
- The recipe calls for 500g of boneless chicken cubes, which is roughly 1 pound.
- For the butter, you can use 2-3 tablespoons, estimated as 30g.
Tips from Food Fusion’s video
- Marinate the chicken for at least 30 minutes to enhance the flavor and tenderness.
- Sauté the onions until they are translucent to build a good base for the sauce.
- Gradually add the cream and milk mixture to avoid curdling and ensure a smooth sauce.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for 30 minutes.
- What is the estimated yield of this recipe?
- The recipe does not specify servings, but it uses 500g of chicken.
- Can I adjust the spice level?
- Yes, you can adjust the red chili powder to taste.
No life story here — the video and the recipe are the whole point. All credit to Food Fusion: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, add yogurt, red chili powder, salt, turmeric powder, coriander powder, garam masala powder, and lemon juice. Mix well.
- 2
Add boneless chicken cubes to the bowl, mix well, and marinate for 30 minutes.
- 3
In a pot, add oil and the marinated chicken. Mix well and cook until the chicken is done, then set aside.
- 4
In the same pot, add butter and let it melt. Then add the cinnamon stick, green cardamom, grated onion, ginger garlic, and green chilies. Sauté until the onions are translucent.
- 5
Add the ground tomatoes and tomato paste to the pot. Mix well, cover, and cook for 4-5 minutes.
- 6
Add cumin seeds, salt, turmeric powder, nutmeg powder, paprika powder, and sugar. Mix well and cook for 2 minutes.
- 7
Add water to the pot and mix well.
- 8
In a bowl, add cream and milk, then whisk well.
- 9
Gradually add the cream and milk mixture to the pot, mixing well.
- 10
Now add the cooked chicken to the pot and mix well.
- 11
Add dried fenugreek leaves and mix well.
- 12
Garnish with butter and cream before serving.
Heads up — we had to guess a little:
- Estimated the weight of butter for the recipe based on common conversions.
Credit where it’s due: this recipe was transcribed from Food Fusion’s original video on YouTube. Follow them there — it’s their dish.
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