Butter Chicken

This butter chicken is rich, creamy, and hits the spot. The twist? We're using P Mark Kachi Ghani mustard oil, which adds a little warmth and depth without messing with that silky gravy you love.

It still tastes familiar, just a bit more special. Perfect for a cosy dinner at home.

Ingredients for Butter Chicken

For marination:

• Chicken – 500 g (boneless, cut into pieces)

• Curd – ½ cup

• Ginger-garlic paste – 1½ tbsp

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Garam masala – 1 tsp

• Salt – to taste

For gravy:

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Butter – 2 tbsp

• Onions – 2 medium, finely chopped

• Tomatoes – 3–4 medium, pureed

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chilli powder – 1 tsp

• Turmeric powder – ¼ tsp

• Coriander powder – 1 tsp

• Cashew paste – 3 tbsp

• Fresh cream – 3–4 tbsp

• Kasuri methi – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

• Water – as required
  

Method for Butter Chicken

1. Marinate the chicken with curd, ginger-garlic paste, turmeric, red chilli powder, garam masala, and salt. Let it rest for at least 30 minutes.

2. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then reduce the heat and add butter.

3. Add chopped onions and sauté until soft and lightly golden.

4. Add ginger-garlic paste and cook until the raw aroma disappears.

5. Add tomato puree along with Kashmiri red chilli powder, turmeric, and coriander powder. Cook until the masala thickens and the oil begins to separate.

6. Add the marinated chicken and cook until it is partially cooked and coated well with the masala.

7. Add cashew paste and a little water. Cover and let it simmer until the chicken is tender, and the gravy becomes rich and smooth.

8. Add fresh cream, kasuri methi, and garam masala. Mix well and cook for another 2–3 minutes.

9. Your Butter Chicken is ready!

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