Creamy Butter Chicken

Creamy Butter Chicken

Chef Darshankumar Jayantilal Ranivala

Recipe by
Darshankumar Jayantilal Ranivala
Chief Cook of Palanca Miami

Indulge in the rich and velvety flavors of our Creamy Butter Chicken, a beloved classic that brings together tender chicken pieces simmered in a luscious tomato-based sauce infused with aromatic spices and finished with a generous swirl of cream. This dish is a perfect balance of savory, tangy, and mildly spicy notes, making it an irresistible comfort food that will transport your taste buds to the heart of Indian cuisine.

Ingredients you'll need

For the Chicken Marinate & Fry:

  • Chicken Breast: 3–4 pieces (cubed)
  • Yogurt: 2 tbsp
  • Ginger-Garlic Paste: 1 tbsp
  • Lime: 2 pieces (juiced)
  • Kashmiri Red Chili Powder: 2 tbsp
  • Salt: To taste
  • Oil/Butter: 1–2 tbsp (for frying)

For the Gravy Base:

  • Butter: 1/4 cup (divided into two halves)
  • Oil: 1 tbsp
  • Cinnamon Stick: 1/2 inch
  • Cloves: 2–3 pieces
  • Green Cardamom: 2–3 pieces
  • Bay Leaf: 1 piece
  • Medium Onion: 1 piece (diced)
  • Ginger-Garlic Paste: 1 tbsp
  • Green Chilies: 1–3 pieces
  • Tomato Puree: 1 can
  • Coriander Powder: 1 tbsp
  • Cumin Powder: 1 tbsp
  • Red Chili Powder: 1 tbsp
  • Sugar: 2 tbsp
  • Cashews: 6–8 pieces (soaked in hot water and blended into a paste)
  • Water: 1/2 cup (for consistency)

For the Finishing Touch:

  • Dried Fenugreek Leaves (Kasuri Methi): 1 tbsp (Missing from your original list)
  • Heavy Cream: 1/2 cup (plus extra for optional garnish)

Instructions


  1. Marinate the chicken by mixing ginger garlic paste, chili powder, yogurt, salt, and lime juice.

  2. Apply the paste to the chicken pieces and marinate for about 30 minutes.

  3. Fry the marinated chicken and set aside for serving.

  4. Heat half of the butter and a little oil in a pot. Add all the whole spices (cinnamon stick, cloves, green cardamom, bay leaf) and let them sizzle. Add the diced onion and sauté until translucent and soft. Add the ginger garlic paste and fry for 1-2 minutes. Add the green chilies, tomato puree, all the ground spices (coriander, cumin, red chili powder), and sugar. Stir well and cover, cooking for about 20 minutes. Add the cashew paste, fried chicken, and water. Simmer for about 10 minutes.

  5. Turn off the heat and let the mixture cool enough to blend into a smooth sauce. Once blended smoothly, return the sauce to the pot and bring to a boil. Stir in the remaining butter and crushed dried fenugreek leaves

  6. Turn the heat to low and add heavy cream to finish the dish. Add the chicken. Heat through but do not boil.

  7. Turn off the heat and garnish with fresh cream on top.

For personalized guidance on nutrition or healthy choices onboard, feel free to reach out to our in-house nutritionist,
Ms. Akshaya Mondkar, at nutritionist@executiveship.com.


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