The Scotistani Cook Indian Pakistani Butter Chicken Recipe

Classic Butter Chicken – The Scotistani Cooks

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By The Scotistani Cooks (@the.scotistani.cooks)

The Scotistani Cook Indian Pakistani Butter Chicken Recipe

Credit: The Scotistani Cooks

Surely there can’t be anything more comforting when you’re cooped up indoors and feeling the blues, than a rich and soothing Butter Chicken!

A true restaurant favourite of ours, here’s a simple homely recipe by talented food blogger, The Scotistani Cooks, who shows us how to create this classic velvety curry.

INGREDIENTS

Gravy

  • 3-4 onions (finely chopped)
  • 6 tomatoes (roughly chopped)
  • 2 tbs tomato puree
  • ½ bulb garlic (blended into a paste)
  • 2″ stem of ginger (blended into a paste)
  • Handful of cashew nuts
  • 1 tbs garam masala
  • 1 tbs red chilli powder
  • 1 tbs coriander powder
  • 1 tbs cumin powder
  • 1 tbs sugar
  • Salt to taste
  • Ghee (approx 4-5 tbs)
  • Full fat cream (approx 4-5 tbs)
  • 1 tbs Kasoori Methi

Chicken Marinade

  • 4-6 chicken breasts (cubed)
  • 2″ ginger stem (blended into a paste)
  • ½ bulb garlic (blended into a paste)
  • 1 tbs red chilli powder
  • 1 tbs coriander powder
  • 1 tbs cumin powder
  • 1 tbs ghee/butter
  • Salt to taste

METHOD

Chicken Marinade

  1. In a bowl marinade the chicken, ginger and garlic paste, coriander, cumin, red chilli powder with salt and 1 tbs of ghee.
  2. Mix together well and marinate in the fridge for min 30mins.
  3. In a pan heat up 2 tbs of ghee and pan fry the marinated chicken until it is cooked. Set aside for later.

Gravy

  1. In a deep cooking pan heat up 3 tbs of ghee/butter and fry the onions until they are soft and translucent.
  2. Add in the ginger garlic paste and cook for two mins.
  3. Now add in the tomatoes, cashew nuts, powdered spices and sugar and cook for two mins.
  4. Add in two cups of water and simmer the mix for approx 15-20mins.
  5. Next, crush the Kasoori Methi in your hands and add to the sauce.
  6. Now using a hand blender, blend the masala into a smooth sauce consistency.
  7. Strain the sauce through a strainer into a cooking pan.
  8. Add 2 tbs of ghee/butter and the cream – simmer for 5mins.
  9. Now add in the cooked chicken.
  10. Garnish with a pinch of Kasoori Methi and 1 tbs of cream. You are done!

The Scotistani Cooks @the.scotistani.cooksFood connects hearts – I believe it is a way of expressing love and gratitude towards one another.

Growing up my mother was very big on ensuring we always ate home cooked meals. She believed that cooking was not only a lifelong skill, but also a way people connect and learn from one another.

My goal through my cooking and recipes is to ensure home cooking stays alive in a world where it is easy to eat what is convenience rather then an engaging in the experience of cooking and having a sense of achievement in presenting a beautiful dish.

I am a British-born, Pakistani woman who grew up in Glasgow Scotland and I am now living in Canada. For more easy-to-cook recipes, be sure to follow me on my Instagram food blogging page @the.scotistani.cooks.

If you have any recipes you want published, Contact Us now. We’d love to hear from you!

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