Discover the ultimate Butter Chicken with Smoked Butter recipe, a delectable twist on the traditional Indian dish that’s perfect for any home cook looking to elevate their culinary game. This recipe guides you through marinating chicken breast slices in a blend of lime juice, garlic, ginger, and spices, then frying to perfection. The sauce, rich with the aromas of cinnamon, cloves, and cardamom, is deepened with tomato puree and kasuri methi, offering layers of flavor. The unique addition of smoked butter, infused with charcoal, brings a new dimension of smokiness and richness to the dish. Finished with cream for smoothness and garnished with fenugreek leaves, this Butter Chicken recipe promises a mouthwatering experience. Ideal for those seeking to impress with their cooking skills or simply indulge in a restaurant-quality meal at home. Perfect for dinner parties, family meals, or a cozy night in, this recipe is sure to become a favorite in your recipe collection.

Ingredients:

For Marination:
500g chicken breast, sliced
1 tsp lime juice
1 tsp garlic paste
½ tsp ginger paste
½ tsp salt
1 tsp Kashmiri chili powder or paprika
1½ tsp mustard oil
¼ tsp black pepper, ground
¼ tsp roasted cumin powder
¼ tsp chaat masala

Tomato Gravy:
Cooking oil, as needed
1 cup (about 3 small) onions, roughly chopped
A pinch of salt
1 small stick of cinnamon
2 cloves
2 cardamom pods, bruised
1 tsp garlic paste
½ tsp ginger paste
25g cashews
⅔ cup tomato puree or 3 medium tomatoes, roughly chopped
⅔ to 1 cup water, as needed
1 tsp Kashmiri chili powder or paprika, for color
Salt, to taste
½ tsp garam masala
1½ tsp kasuri methi (dried fenugreek leaves), plus more for garnish
¼ cup + 2 tbsp cream, plus more for garnish
A pinch of sugar
4-5 tbsp smoked butter (instructions below)

For the Smoked Butter:
Butter, as needed
A piece of charcoal

Instructions:

Marinate the Chicken: In a bowl, combine chicken slices with lime juice, garlic, ginger, salt, Kashmiri chili powder, mustard oil, pepper, roasted cumin, and chaat masala. Mix well. Marinate for 30 minutes if you have time, or proceed to cooking immediately.

Cook the Chicken: In a pan over medium-high heat, fry the marinated chicken for 4-5 minutes or until fully cooked. Remove from the pan and set aside.

Prepare the Sauce:

In the same pan, add a bit of cooking oil. Add chopped onions with a pinch of salt and sauté until soft.
Add cinnamon, cloves, and cardamom, and sauté until fragrant.
Stir in garlic paste and ginger paste. Add a splash of water to prevent burning, and sauté for another 30-40 seconds.
Add cashews and cook until onions turn brown.
Mix in tomato puree and water as needed. If using fresh tomatoes, cook over low heat, covered, for 8-10 minutes.
Add Kashmiri chili powder and cook for another 3-4 minutes.
Blend the mixture until smooth, then strain back into the pan. Add garam masala, kasuri methi, and salt to taste.
Combine: Chop the cooked chicken into pieces and add it to the sauce along with its juices. Stir in cream and a pinch of sugar.

Smoke the Butter: In a separate pan, melt the butter. Place a hot piece of charcoal in the pan and cover quickly to let it smoke for 2-3 minutes. Remove the charcoal and add the smoked butter to the chicken dish.

Final Touches: Garnish the butter chicken with additional kasuri methi and cream to taste.

Enjoy your delicious Butter Chicken with Smoked Butter, a rich and flavorful twist on a classic favorite!

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