Kashmiri Butter Chicken / Kashmiri Chicken Curry

Kashmiri Butter Chicken with its vibrant, rich, velvety gravy can be sinfully addictive. Succulent Chicken pieces are cooked in an onion and tomato-based gravy with a heartening combination of spices.  Besides, the vibrant and exotic flavors of Kasmiri Butter chicken make it extremely appealing. This Kashmiri style Butter chicken can be paired with Ghee rice, Pulao or freshly prepared Naan.

Butter chicken is a classic Indian dish famous all over the world. Kashmiri Butter chicken is prepared in a slightly different way, with specially selected spices that adds to the mouthwatering aroma. Chicken is slow cooked in a special Spice mix, with herbs, onions and a creamy Tomato based gravy.  This recipe for Kashmiri Butter chicken is from my mom’s age-old collection; She used to prepare this Kashmiri Butter chicken on special occasions and the memories are still vivid. I have slightly modified her recipe, like roasting the spices for extra flavors, pureeing the tomatoes etc. and it is just over the top in taste. 

Also, do check my collection of flavours from around the country like Chicken Tikka Masala, grilled chicken, Punjabi Chicken Curry, Kebabs, Andhra Prawns curry, Kashmiri Mutton curry, Ginger chicken, Peshawari chicken curry, Chettinad chicken curry, Kadai chicken, Chicken satay, Goan Fish Caldine, Kerala Fish curry, Kadai Mushroom, Kuttanadan Duck Roast, Thalassery Chicken Biryani, Chicken Tikka Kebab, Chicken Kathi Roll,  Nadan Chicken curry, Chicken Momos, Fish in Cabbage,  etc  

As for now, we will concentrate on this special recipe for irresistibly yummy Kashmiri Butter Chicken.  Full of flavours, every bite leaves you hungry for more! Bon Appétit!

Ingredients for Kashmiri Butter Chicken:

 

Chicken

: 1 kg

Turmeric Powder

: 1 tsp

Onions

: 3 nos. (big)

Ginger Garlic Paste

: 1 tbsp

Green Cardamom

: 4 pods.

Bay leaf

: 1 no

Cinnamon

: 2 “ stick

Cloves

: 6 nos

Whole Pepper Corns

: 1 ½ tsp

Whole Jeera/ Cumin

: ¾ tsp

Mustard

: ¾ tsp

Kashmiri Chilli

: 12 nos.

Tomatoes

: 3 nos.

Cashew nuts

: 12 nos.

Golden Raisins

: 2 tbsp

Kasoori Methi

: a pinch

Oil

: as required

Butter

: 1 tbsp

Coriander leaves

: for garnishing

Fresh Cream

: for garnish (optional)

Method:

Clean the chicken pieces (medium cut) and drain. Marinate with salt and turmeric for an hour.

Kashmiri Butter Chicken / Kashmiri Chicken Curry

Slice the onions thinly. Blanch the tomatoes in hot water for some time, remove the skin and puree the tomatoes. Soak Cashewnuts and Raisins in hotwater for 5 minutes and grind it with little water to get a smooth creamy paste.

Heat a pan and dry roast the Kashmiri chilies till it puffs up slightly. Add whole pepper, cardamom, cinnamon, bay leaf, cloves, jeera and mustard to the pan and roast for few seconds more (do not brown). Remove from fire and allow to cool. Grind this spice mix to a fine powder and keep aside.

Kashmiri Butter Chicken / Kashmiri Chicken Curry Kashmiri Butter Chicken / Kashmiri Chicken Curry

In the same pan add little oil (1 tbsp) and slightly fry the chicken pieces on both sides for few minutes. Keep aside with water if any.

Kashmiri Butter Chicken / Kashmiri Chicken Curry Kashmiri Butter Chicken / Kashmiri Chicken Curry

Pour more oil and add the sliced onions. Sauté till limp and add the ginger garlic paste. Fry for some more time and add the spice mix and fry again. Add the tomato puree and combine well. Pour little water (½ cup) and let it simmer for some time.

Kashmiri Butter Chicken / Kashmiri Chicken Curry Kashmiri Butter Chicken / Kashmiri Chicken Curry Kashmiri Butter Chicken / Kashmiri Chicken Curry

Next, add the chicken pieces to the gravy with left over water if any and combine well. Add more water if you need more gravy and 1 tablespoon butter. Mix well, adjust the salt and cover and cook on slow fire, mixing in between. When it is almost cooked, add the cashew and Raisin cream and combine well. Sprinkle Kasoori Methi on top and cover and cook till done, stirring in between.

Kashmiri Butter Chicken / Kashmiri Chicken Curry Kashmiri Butter Chicken / Kashmiri Chicken Curry Kashmiri Butter Chicken / Kashmiri Chicken Curry

Once the chicken is cooked and coated with thick gravy, take it off the heat, garnish with Coriander leaves / Cream (I didn’t put cream as the gravy is already rich with cashew paste). Serve Kashmiri Butter Chicken with Pulao, Ghee rice, Naan or Roti.

Tips:

  • Please adjust the spices according to your spice level. You can substitute Kashmiri chilli with Kashmiri Chilli powder (3 Tsp).
  • Use fresh tender chicken with bones for best results.
  • Dry roasting the whole spices gives more depth and flavor to the spice mix and releases a scintillating aroma.
  • Add more water if you need more gravy, ideally you should have a thick creamy gravy.
  • Soak the cashews and Raisins in hot water before grinding. You can add little water while grinding to get a smooth paste.
  • You can add little color if you prefer, usually Kasmiri Chilli color is enough.
  • Kashmiri Chicken curry is rich with cashew and raisin cream, so adding Cream is optional, just for garnishing.

 

I would love to hear from you about this exotic Kashmiri Butter Chicken Curry with thick gravy. Please leave your comments and suggestions below if you like this recipe and please share with your friends using the buttons on the side. You can also subscribe to my newsletter to get recipe updates on regular basis. God Bless!!

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