Butter Chicken is one of the popular chicken curries that you can easily find around the world. Originating in Delhi, this is by far one of the most popular chicken dishes eaten in restaurants and is the first dish that comes to your mind when eating out. Maybe it’s the name, or perhaps it has a flavor profile that appeals across cultures. Whatever the reason, butter chicken has managed to find its way around the globe, showing up on menus from London to Tokyo to Delhi.
With a little sweet and mildly spicy flavour, this mouth -watering recipe is traditionally made with leftover tandoori chicken which was marinated with yoghurt and a melange of spices and then cooked in a gravy of tomatoes and, cream and loads of butter. Don't wait any longer and try this delicious delight at home!
Ingredients:
For the Marinade
Chicken - 800gm
Ginger - A small piece (Finely crushed into a paste)
Garlic - 4-5 kernels (Finely crushed into a paste)
Yogurt - 2 tsp
Oil - 3 tsp
Red Chilli Powder - 1 tsp
Salt - 1 tsp
For the gravy
Onions - 3 (Roughly chopped)
Tomatoes - 5 (Roughly chopped)
Ginger - A small piece
Garlic - 4-5 kernels
Cinnamon sticks - 2
Cloves/ Laung - 3
Big Cardamon - 1
Bay Leaf - 1
Salt - As per Taste
Black pepper Powder - 1 tsp
Garam Masala - 1 tsp
Fenugreek Leaves (Kasuri methi)- 1 tsp
Butter
Oil
Milk/Fresh Cream
Water
Procedure:
1. Wash the chicken well and make cuts using a knife so that the marinade enters inside and makes it juicier. Now add oil, yogurt, red chilli powder, salt and ginger garlic paste to the chicken and massage it well. Keep the marinated chicken in the fridge for 2 hours.
2. In a pan, add oil followed by roughly chopped onions, ginger and garlic. Once the onions become translucent and the raw smell disappears, add the chopped tomatoes and saute it well till you see oil getting separated. Switch off the gas & let this mixture cool.
3. Put this mixture in a mixer and blend well to make a fine & smooth puree.
4. In the same pan, add a dollop of butter (after all. what's butter chicken without butter) and transfer the puree back. Add cinnamon sticks, cloves, cardamom & bay leaf and let it cook on simmer.
5. On the side, grill the marinated chicken in a separate pan to get that beautiful golden brown color. I use a grill pan, which adds lovely roasted lines to the chicken pieces, but you can grill in any non-stick pan.
6. Now add the chicken to the gravy and mix well. Add 1/2 glass water to the grill pan and transfer this water also into the gravy. It'll add a lovely smoky flavor to the gravy.
7. Add garam masala, black pepper powder and salt as per taste and give it a nice stir. Let the chicken cook in the gravy for around 10 minutes on simmer. You may add milk/fresh cream to the dish for a beautiful color and for extra gravy.
8. Now add fenugreek leaves, which add a beautiful flavor to the overall dish.
9. Cook on simmer for 2-3 minutes and let it rest for 5 minutes.
A good Butter Chicken is best enjoyed with Naan or Parantha. I like mine with Lachcha Pudina parantha - full of butter!
Well, if you are calorie conscious, here's a recipe for the healthier version of Butter Chicken.
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