Spicy Andhra-Style Butter Chicken
60% authentic · Indian Fusion
A fiery twist on butter chicken, incorporating the bold flavors of Andhra cuisine with a spicier tomato-chili base and a hint of tamarind, balanced by the creamy finish.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Ginger-garlic paste2 tbsp
- Red chili powder (Guntur or similar)2 tbsp
- Turmeric powder1/2 tsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Saltto taste
- Oil (Gingelly or vegetable)3 tbsp
- Onion, finely chopped1 large
- Tomatoes, pureed1.5 cups
- Tamarind paste1 tbsp
- Garam masala1 tsp
- Heavy cream1/3 cup
- Water1/2 cup
- Curry leavesa few sprigs
- Cilantro, fresh, choppedfor garnish
Steps
- 1
Cut chicken into bite-sized pieces. Marinate chicken with 1 tbsp ginger-garlic paste, 1 tbsp red chili powder, turmeric, coriander powder, cumin powder, and salt for at least 1 hour.
- 2
Heat 2 tbsp of oil in a heavy-bottomed pan over medium-high heat. Sear the marinated chicken until browned on all sides. Remove chicken and set aside.
- 3
Add the remaining 1 tbsp of oil to the pan. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
- 4
Add the remaining 1 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
- 5
Stir in the pureed tomatoes, remaining 1 tbsp red chili powder, tamarind paste, and salt. Cook until the oil separates, about 10-12 minutes.
- 6
Add the water and bring to a simmer. Return the browned chicken to the pan. Add garam masala. Cover and cook on low heat for 20-25 minutes, or until chicken is tender.
- 7
Stir in the heavy cream and curry leaves. Simmer gently for 5 minutes. Adjust seasoning.
- 8
Garnish with fresh cilantro and serve hot.
