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White Butter Chicken Recipe

White Butter Chicken
How to Make White Butter Chicken

White Butter Chicken: Get ready to elevate your taste buds to a whole new level with our White Butter Chicken recipe! This rich and creamy dish is a flavour explosion waiting to happen. With a unique twist on the classic butter chicken, we've created a velvety sauce that's out of this world. Slow-cooked tomatoes, aromatic spices, and a touch of cream make this dish an absolute must-try. Follow our simple steps to whip up this culinary masterpiece at home and savour the creamy goodness. Get ready to fall in love with butter chicken all over again!

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings5
  • Medium

Ingredients of White Butter Chicken

  • 300 gms Onion, chopped
  • 100 gram Cashewnut
  • 1000 gram Tomato
  • 60 gram Ghee
  • 100 gram Oil
  • 150 gram Cream
  • 12 gram Ginger Garlic Paste
  • 7 gram Garam masala
  • 4 gram Pectinex
  • 8 gram Green Cardamom
  • 7 gram Kieselsol
  • 2 gram Bay Leaf
  • 150 gram Butter
  • 5 Black Cardamom

How to Make White Butter Chicken

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Line a cheese cloth to a conical strainer. Place the strainer over a deep bottom pan or a plastic container and keep aside.
Wash the tomatoes and cut them into small pieces.
In a blender combine and tomatoes, pectinex and kieselsol and blend til you get a fine puree.
Slowly pour the tomato puree into the lined cheesecloth. Keep overnight.
You will see that the container has accumulated a very clear tomato liquid.
Take another cheesecloth, lay it flat on the table and add the whole bay leaf, black cardamom, and green cardamom. Tie the cheesecloth from the opposite corners. You will make a bag of spices.
In a pan add 30ml oil and start coking the chopped onion, cashews and melon seeds. Once translucent keep aside.
Once cooled, blend this mixture into a fine paste.
In a heavy bottom pan add the remaining oil, half of the butter and ghee, bring to a gradual heat till both (butter and ghee) are melted, then add ginger garlic paste and cook till golden-brown.
Add the onion paste and cook. Make sure not to cook on a high flame as we don’t want it to change its color. Cook till the oil separates.
Add the tomato water and the spice potli. Cook till the mixture becomes thick.
Finish the gravy with the remaining cream, butter and ghee. Reduce to the desired thickness and season to taste.
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