I’m Jayalakshmi Rangarajan, a software engineer by profession and a food photographer by passion. I’m currently based out of Memphis, Tennessee. A winner of 16 international food photography awards, I enjoy styling and photographing food and produce. I’ve worked with leading brands to create images and videos that convey a food story.
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a little bit about the recipe
Butter Chicken is a popular Indian dish across the globe. A classic favorite in most Indian restaurants, this creamy tangy dish is an onion tomato based gravy with sautéed chicken simmered in the gravy.
ACTIVE: 30m
INACTIVE: 30m
TOTAL: 60m
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directions
For the Marinade
Marinate chicken with all the ingredients under marinade. Mix well and let it rest in the refrigerator for at least 30 minutes.
For the Gravy
After the chicken has rested for the mentioned duration, gently saute them in a greased skillet for 2-3 minutes.Remove them from the pan and set aside.
For the gravy, heat oil and butter in a pan.
Add the whole spices - cinnamon, cardamom, cloves and bay leaf. Saute until fragrant.
Then add roughly chopped onions and saute on high heat for 2-3 minutes till pink and translucent.
Next add roughly chopped tomatoes and cashews. Add turmeric , Kashmiri chilli powder and chilli powder. Mix well, simmer and cook for 7-8 minutes till the tomatoes are cooked through. Switch off the flame. Let the mixture cool completely.
Once the mixture is cooled, transfer to a blender and blend to a smooth paste.
Transfer the blended paste back to the pan. Add required salt and adjust the consistency by adding water if needed.
Add the chicken pieces and simmer for 10 minutes.
Stir in fresh cream and give a stir.
Turn off the heat. Serve Butter Chicken with Garlic/Plain Naan or Basmati rice.
expiry
The gravy can be prepared ahead and stored in the refrigerator.
Can also be frozen and stored for a week.
tips
Butter Chicken goes well with any type of Naan or Jeera/Plain Basmati rice.
This version of Spanish paprika has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture.
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
Cassia cinnamon sticks are rigid and difficult to break making them ideal for aromatic crafting or for use as flavor-imbuing stirrers for festive beverages.
Commonly used in Indian and South Asian cuisines. It has a distinctive fragrance and a warm, slightly sweet flavor. NOT to be confused with bay laurel bay leaves.
