Why is my butter chicken not as orange as a restaurant?
The bright orange color comes from the red chili powder and tomatoes.
- Using kashmiri red chili powder gives bright orange color without increasing the spice level.
- Use well ripened tomatoes.
- To be honest, most restaurants use food color, so don't compare home made with restaurant.
What do I substitute for cream?
Cream is for extra richness and mild sweetness in the curry. So,instead of cream, you can add a little bit of milk also.
Any tips for beginners ?
- Don't try to achieve the bright color by adding more tomatoes, it turns the sauce more tangy.
- I like capsicum in my chicken curry, but it's totally optional in this recipe.
- Don't reduce the amount of butter. It gives silkiness, flavor and richness to the curry.
Butter Chicken Masala
Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Boneless Chicken - 1/2 lb
Onion -1/2
Capsicum - 1/2
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1 tsp
Dried methi / fenugreek leaves - 1/2 tsp
Butter - 1 & 1/2 tbsp
Cream - 1 tbsp
Salt - to taste
To grind
Tomato - 1 (large about 1/2 lb)
Ginger - 1/2 inch piece
Garlic - 2 gloves
Cashews - 4
Procedure
First clean the chicken and cut into bit size pieces . In a bowl, add chicken and the half of all spices(turmeric, red chili, coriander and garam masala powder) and salt (just enough for the chicken). Mix it well and let it marinate for 20 mins.
In the mean time, boil the tomato in hot water for around 5 mins and then remove the skin and put into the blender along with all other ingredients listed under "To grind" and grind into smooth puree.
Chop the onions, capsicum into small cubes. Heat the pan with 1/2 tbsp of butter.
Add the onions and capsicum along with pinch of salt and saute till they are soft and keep aside.
In the same pan add 1/2 tbsp of butter and add the chicken, saute it in butter for around 5-7 mins and keep it aside. 
In the same pan add the tomato puree and all the spices(turmeric,red chili,coriander and garam masala powder) ,salt and 1/4 cup of water. Let it simmer until all the raw smell of the spices leaves.
Then add the chicken and the remaining 1/2 tbsp of butter, cover the pan and let the chicken cook thoroughly. 
Finally add the onion, capsicum, dried methi & cream into the curry. Mix it well and switch off the flame.
Delicious and creamy Butter Chicken Masala is ready. Serve it with rice or roti. We had it with chapathi.
In the mean time, boil the tomato in hot water for around 5 mins and then remove the skin and put into the blender along with all other ingredients listed under "To grind" and grind into smooth puree.
Chop the onions, capsicum into small cubes. Heat the pan with 1/2 tbsp of butter.
Add the onions and capsicum along with pinch of salt and saute till they are soft and keep aside.
In the same pan add 1/2 tbsp of butter and add the chicken, saute it in butter for around 5-7 mins and keep it aside. 
In the same pan add the tomato puree and all the spices(turmeric,red chili,coriander and garam masala powder) ,salt and 1/4 cup of water. Let it simmer until all the raw smell of the spices leaves.
Then add the chicken and the remaining 1/2 tbsp of butter, cover the pan and let the chicken cook thoroughly. 
Finally add the onion, capsicum, dried methi & cream into the curry. Mix it well and switch off the flame.
Delicious and creamy Butter Chicken Masala is ready. Serve it with rice or roti. We had it with chapathi.For soft roti/chapati, check out my recipe here and for more chicken and non veg recipes, check out here 
Notes:
- The color of the curry greatly depends on the color of the tomato and chili powder. So use bright tomatoes and red chili powder for vibrant color.
- I have used chicken breast for this recipe.
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