Recently I came across chloe’s butterchicken recipe, but as an Indian I feel like some imp step missing and modified it with almost same calories as chloe’s. Here is the modification that i made:

* while adding chicken(without skin) to 1tbsp of butter add some water and close the lid until chicken is cooked. By doing so water and fat from the chicken will come out into the pan and chicken will have a buttery feel with less butter also there will be additional butter and fat in the pan. So while adding onion u could use the same pan. Only if needed u can add 1/2 tbsp butter. (Still u can skip 1/2 tbsp butter).

instead of tomato sauce add fresh tomato. I personally feel it as more tastier. I used medium 1 and 1/2 tomato (Normally in butter chicken more tomatoes will be added). Also fresh tomatoes have less calories than tomato sauce 🥫.

adding ginger garlic paste first and when tured golden adding onions and when browned tomatoes and when tomatoes are cooked adding spices. While doing so the dish become more tastier than adding all those before browning and fully cooked.

adding Kashmiri chilli instead of normal chilli powder as it give of redish colour. It is less spicy chilli powder so u may needed to put more amount than that of normal red chilli powder.

after adding spices blending the mixture before adding chicken, kasurimethi, cream and yogurt. It will give of more creamy texture. While blending it will be more thick so can add water and can make little loose as per your liking, also after preparation when it cools down the gravy become little thick so add water accordingly. (Hot water is preferred)

* addition of kasurimethi (dried fenugreek leaves). It is an important ingredient in butter chicken. It gives special aroma. Along with cumin seeds it is the main source of aroma that butter chicken have. DON’T SKIP this for the authentic taste.

* you can also add Corriander leaves for garnish while its still hot (completely optional but it enhance some taste)

I used all the ingredients similar to chloe’s expect the above and in same quantity. Also i used red onion and as i don’t had Kashmiri chilli powder at that time i used normal chilli powder so it doesn’t have the redish color.