This authentic and 30-minute Indian Butter chicken recipe is so easy and delicious that I guarantee that once you make it at home, it will soon be part of your weekly dinner menu.
Heat a wok or kadhai on medium heat and add butter. Once the butter melts, add onions and fry until translucent and soft.
Add crushed ginger and garlic. Fry along with the onions for 30 seconds or so and then add cashews, salt, chili powder, and tomatoes. Continue cooking the gravy till the tomatoes turn soft and mushy.
Transfer this mixture to a blender and let cool for 5 minutes. Once it has cooled down, grind to a fine puree. For a smooth and silky texture, pass this puree through a sieve. [Note: I used the soup setting on my Blendtec Blender, and I didn't have to sieve it].
While you are waiting for the mixture to cool down, add butter to the wok. If you are using the spices, add to the hot butter, saute for 10 seconds or so, and then add chicken. Saute the chicken until evenly browned on all sides (approximately 5 minutes)
Add the sieved puree to the wok or kadhai, and add 1/2 cup water, or as needed to get the consistency you desire. Cook over medium heat for another 15-20 minutes till the chicken is done. Do a taste test and add more salt if needed.
Add honey, cardamom powder, and garam masala, and mix well. Let simmer for a couple of minutes. Switch off heat.
Powder the kasoori methi by rubbing it between your fingers. Garnish the gravy with the kasoori methi and mix well before serving.
Serve hot with rice, rotis, or naan.
Instant Pot method
Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot”. Add onions. Fry onions till they turn soft and translucent (approximately 5 minutes).
Add ginger and garlic and saute with the onions for a minute or so. Add tomatoes, salt, and chili powder and continue frying till soft and mushy, (approximately 8-10 minutes). Transfer the contents of the Instant Pot to a blender and let cool while you complete step 3. DO NOT switch off the Instant Pot.
While you are waiting for the mixture to cool down, add butter in the steel insert of the Instant Pot. If using the spices, add to the hot butter, saute for 10 seconds or so, and then add chicken. Saute the chicken until evenly browned on all sides (approximately 5 minutes).
Blend the onion-tomato gravy to a fine puree. For a smooth and silky texture, pass this puree through a sieve. [Note: I used the soup setting on my Blendtec and I didn't have to sieve it].
Add the sieved puree and 1/2 cup water to the steel insert of the Instant Pot. Mix well. Press the “Warm / Cancel” button, and then select “Pressure Cook.”
Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at the sealing position. Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle.
Press the Warm/Cancel button after 5 minutes and carefully release the pressure. Open the lid and add honey, cardamom powder, and garam masala. Mix well. [Note - To thicken the gravy, select the Saute function and cook for another 5 minutes at Low]
Powder the kasoori methi by rubbing it between your fingers. Garnish the gravy with kasoori methi and mix well before serving.
Serve hot with rice, rotis or naan.
Notes
Feel free to skip the spices (bay leaves, black peppercorns, and cloves) if you don't have any. I love the flavor that it infuses into the oil and the dish.
You can add 3 tablespoons of cream instead of cashews. Make sure to add it at the end, just before serving.