Anyone who has ever set foot in a roadside establishment called “Dhaba” knows this dish. For those who don’t know what I am talking about, dhabas are very common across India. Generally found on highways and outskirts of the city, they give people an opportunity to have a good time with family and friends in a very casual atmosphere unlike a proper white table cloth service restaurant. The whole charm of a dhaba lies in the rough around the edges kind of service – unpolished and some may say not very clean. But my experience eating at dhabas with my family and friends, I cannot remember a single instance when we had bad food. Even the worst dhabas have at least something that tastes good 🙂 And the most famous combination for food that you can order at a dhaba – I think naan and butter chicken would be the unanimous choice.
This is one of my cravings – If I am feeling low or I have a bad day, I just need butter chicken and garlic naan.
I have been very busy last month and that means there were a few stressful days. The husband knows exactly what that means and so we ended up 5 times at our favorite Indian restaurant ordering the same butter chicken :p I was in a good mood one weekend and decided to make butter chicken. I also took the opportunity to click some pictures and make a blog post.
- 250 gm or 1/2 Lb Chicken Breasts
- 1 Tsp Red chili powder
- 1 Tsp Coriander powder
- 2 Tablespoon Butter
- 1 Green chili / Hot Thai Chili
- 1 Red onion (medium size)
- 1 Tablespoon Ginger garlic paste
- 2 Tomatoes (Ripe, Medium size)
- 1 Tsp Turmeric powder
- ¾ cup Fresh cream.
- 1 Tsp Garam masala powder
- ½ Tablespoon Kasuri methi / Dry fenugreek leaves
- ½ cup Fresh coriander leaves / Cilantro
- Salt as needed
Serving size 4 – 5
Cook time 30 min
Prep time 15 min
Passive time 20 min
Recipe level Intermediate
Spice level 4 (On a scale of 1 to 6)
Shelf life 1 – 2 days in refrigerator using an airtight container
Serving suggestion Warm
- Cut the chicken into bite size pieces.
- Add red chili powder, coriander powder and salt to the bowl and mix well.
- In a saucepan melt butter.
- Add the chicken and cook on medium to high heat for 6-8 min.
- Set aside.
- To the same sauce pan, add chopped green chili and diced onions.
- Saute for a minute and add ginger garlic paste.
- Once the ginger garlic smell is gone, add the diced tomatoes to the pan and cook until they become soft.
- Transfer the mixture to a mixing bowl.
- With the help of a hand blender or regular blender make a fine paste of the mixture.
- Heat the saucepan to medium heat and add the sauce.
- Bring it to a boil and add the chicken. Cook for 5-8 min on medium heat.
- Add the fresh cream and mix well.
- Add garam masala.
- Add crushed kasuri methi.
- Add chopped coriander leaves.
- Mix well and add salt based on your taste.
- Garnish with cream and coriander leaves and serve.
Serve with rice / roti / naan
You may also like
- If you prefer to have a deep red color for the recipe, you could replace red chili powder with paprika.
- Saute the chicken on medium high heat for about 6-8 minutes
- Make sure that you don’t saute the chicken for more than that duration as it tends to become hard and chewy instead of soft.
Have a wonderful day !
Hope you enjoy making this dish.