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Indian Butter Chicken is a delicious treat. Butter chicken can be made easily and quickly. See how it's made.

Indian Butter Chicken is a delicious treat. Butter chicken can be made easily and quickly. See how it's made.

Here's the recipe:

1 cup (200g) boneless skinless chicken breast cut into bite-sized pieces

2 teaspoon fresh ginger and garlic, ground together

2 teaspoons hung curd

Juice of 1/2 lemon

1 teaspoon Kashmiri chili powder or any chili powder you choose

1 1/2 teaspoon garam masala

1/2 teaspoon salt

1 teaspoon oil

3 tablespoon butter, divided (2 tablespoons and 1 tablespoon)

1 tablespoon oil

1/2 cup red onion, diced

1 teaspoon fresh ground ginger and garlic

3 plum tomatoes, chopped

3 whole Kashmiri red chili's, dried

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander powder

2 tablespoons water

10 cashews

1/4 - 1/2 cup heavy cream

Dried Kasuri methi leaves to taste

Fresh cilantro, chopped as a garnish

Use a mortar and pestle to grind up garlic and ginger to form a paste.

To the chicken breast add 1 teaspoon of garlic ginger paste, 2 teaspoons hung curd, juice of 1/2 lemon, 1 tsp of Kashmiri chili powder, or any chili powder of your choice, 1/2 teaspoon of garam masala, 1/2 teaspoon of salt. Mix the ingredients together. Cover, refrigerate and allow the chicken to marinade for 30 minutes.

Make the sauce.

Melt 1 tablespoon of butter in a saucepan, add 1 tablespoon of oil to the saucepan. Add the diced red onion. Sautee the onions until they are caramelized (brown and soft), add the remaining 1 teaspoon of ground ginger and garlic, the chopped tomatoes, red chilis, 1 teaspoon of salt, 1 teaspoon of cumin, 1/2 teaspoon of coriander, 1 teaspoon of garam masala, 2 tablespoons of water, and 10 cashews. Sautee the entire mixture for 5 minutes. Allow it to cool. Use a blender or food processor to grind the sauce to a smooth paste.

Fry the chicken in a saucepan until it is done, cooked through.

In a saucepan melt 2 tablespoons of butter, add 1 teaspoon of chili powder, and all of the masala paste. Add the fried chicken and 1/4 cup of fresh cream to the sauce. Simmer for 10 minutes.

Sprinkle some dried Kasuri methi and chopped fresh cilantro and stir.

Serve butter chicken in a bowl drizzled with heavy cream. Enjoy butter chicken with your favorite hot naan.