Dry butter chicken is a very compelling way of presenting the classic Indian dish. The richness of flavours is served minus the heaviness of the sauce. This version shows the marinated pieces of chicken, cooked to perfection with vibrant spices that bring out the highlight in the dish that defines the traditional butter chicken. The journey begins by marinating boneless chicken in a mixture of yoghurt, lemon juice, and a whole lot of spices- -garam masala, cumin, and turmeric to begin with. The marinade alone does this to the chicken: it infuses it with deep flavours and makes it tender and juicy when cooked. When marinated, the boneless chicken is then cooked in a hot pan; it lets the chicken develop a gorgeously golden brown crust while sealing moisture inside. Tasty recipe of dry butter chicken. One of the unique flavours of dry butter chicken is from the crushed fenugreek leaves, whose aromatic but slightly bitter note pops the entire dish into a pedestal of enchanting flavours. Ending it with a dot of butter adds a tiny touch of richness to it but does not overpower the palate. Dry butter chicken garnished with fresh cilantro is mostly served with naan, paratha, or steamed basmati rice. It is a handy recipe for all those who love the essence of butter chicken but want something lighter and does not puddle saucy. Dry Butter Chicken is something to be enjoyed even at the most casual affair or family dinner to experience this perfect taste intermingling with balanced textures. It's Indian cuisine, celebrating its heritage but holding on to refreshingly alternative taste lines.

• 600 gms chicken
• 3 tbsp refined oil
• 2 tbsp garlic paste
• 4 tbsp curd
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 2 cardamom
• 1 tsp black pepper seeds
• 50 gms butter
• 1 tbsp ginger paste
• 1 tsp kasuri methi
• 1 tbsp chicken masala
• 1 tsp garam masala
• Red chilli powder
• 4 cloves
• Salt

• Dry butter chicken happens to be one of the most delicious variations of the world-famous butter chicken recipe. It has deep flavours with a less saucy presentation.
• It is ideal for those who love the aroma of butter chicken but would want something crumblier, that is finger-friendly. The harmonious combination of spices and succulent chicken base gives dry butter chicken a fantastic presentation for parties or family gatherings.
• First, take all the necessary ingredients: 600 gm chicken preferably boneless pieces are to be taken so that they become soft.
• First, marinating is done, which is to fill the flesh with taste. Now, in a bowl, take 4 tablespoons of curd (yoghurt), add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt according to taste.
• The curd will help in tenderizing the chicken, and spices will add depth. Coat the chicken entirely with this marinade, cover it, and let it sit for at least 30 minutes so that the flavours penetrate the meat.
• Now, let the chicken marinate while the spice blend that will ultimately raise the dish to a higher flavour profile is prepared. Grind the cardamom pieces, 1 teaspoon of black pepper seeds, and 4 pieces of cloves dry roast in a small pan till they release their aromatic oils.
• The roasting develops the flavour of these spices and produces a great aroma to the dish. When they are roasted, grind these spices into a fine powder and set them aside.
• Then you will add 3 tablespoons of vegetable oil into the large skillet and heat over medium. Add 2 tablespoons of garlic paste and then 1 tablespoon of ginger paste and saut until the mixture turns golden brown with a fragrant aroma.
• The reason is that the basis of a good aroma of this dish is built of garlic and ginger. Subsequently, you will add the marinated chicken to the skillet and cook it on all sides up until its colours change. This step ensures that the flavours are sealed into the chicken while it is yet juicy and tender.
• After cooking the chicken, the final part is where the dish would get even better. Mix in the melted butter at 50 gms over the chicken, really well covered with its rich coating and glossy shine, making the dish great to look at.
• Next add the ground spice mix and kasuri methi, which is dried fenugreek leaves 1 teaspoon, chicken masala 1 tablespoon, garam masala 1 teaspoon, and red chilli powder 1 teaspoon. All these would give it several layers of flavour that the kasuri methi has added a special aromatic that complements the richness of the butter.
• Keep cooking the mixture on low heat so that the spices coat well with the chicken. This process gives flavour much more depth and forms a fantastic harmony characteristic of dry butter chicken. Stir sometimes to prevent sticking to allow the chicken to absorb the spices fully.
• After about 10 to 15 minutes of cooking, taste and adjust seasoning by adding more salt if necessary. Chicken pieces must be very well-coated with the buttery spice mixture. The aroma would be irresistible, too.
• Finally, to present, garnish with fresh cilantro or a sprinkle of some more garam masala for another dash of flavour. Serve over naan, roti, or even steamed rice - so it's also a flexible dish that one can eat at any time.
• Dry Butter Chicken is not only tastily prepared for the taste buds but also very stylishly done and brings forth the soul of Indian cuisine. Rich flavours and attractive presentation make for a wonderful choice for social gatherings.
• Everyone's palate will love the heavenly spiced chicken with each bite as it can be served as a starter course or a complete meal. This recipe of Dry butter chicken beckons each of the diners into the warm, rich aftertastes of tradition for Indian cuisine that will make this dish truly shine over the dinner table.