Butter chicken
Butter chicken is a popular Indian dish made with marinated chicken cooked in a mildly spiced tomato-based sauce enriched with butter and cream. It’s typically served with rice or naan bread. It’s known for its rich and creamy flavor profile.
Ingredients for Butter Chicken: (chicken recipe)
For marination:
– Boneless Chicken pieces – 500 gms
– Salt- 1/2 tsp
– Lemon juice- 1 tsp
– Thick or hung curd/ yogurt- 3 tbsp
– Ginger garlic paste- 1.5 tsp
– Kashmiri Chilli powder- 1 tbsp (tablespoon)
– Garam masala powder- 1/2 tsp
– Groundnut oil- 2 tsp
For the gravy:
– Water- 1 cup
– Red tomatoes, cubed- 500 gms
– Onion- 1 small (50 gm)
– Ginger chopped- 1” piece
– Garlic cloves- 8 nos.
– Green cardamom- 3 nos.
– Cinnamon- 1 small piece
– Black cardamom- 1 big
– Cloves- 3 nos.
– Bay leaf- 1
– Cashew nuts- 12 nos.
– Kashmiri Chilli powder- 1 tbsp (tablespoon)
– Salt- 1/2 tsp
– Butter- 2 tbsp
– Piece of charcoal for infusing smoke to the chicken for the tandoor (barbecue) flavor
– Ghee- 1 tsp
– Butter- 2 tbsp
– Kasuri Methi. (Fenugreek )roasted & powdered- 1/4 tsp
– Cream-3 tbsp
Preparation:
– Marinate the chicken pieces with the items indicated. Set aside for 1 hour.
– Take a kadai/pan and add 1 cup of water. Add all the other ingredients, mix well and bring to a boil.
– Reduce the heat and cover & cook it until for 20 mins on low heat till tomatoes are soft & mushy.
– You can mix it few times in between.
– Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
– Put the mixture in a grinder and blend till convert into smooth.
– and Strain (that ) it into a bowl using a strainer.
Process:
– Heat 2 tbsp of oil in a pan and fry the chicken pieces on both sides till golden brown.
– Once done, infuse smoke to the fried chicken pieces to get a good tasty tandoor (barbecue) flavor.
For infusing smoke:
- Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
- After the chicken pieces are fried, place a small steel bowl in the middle of the frying pan.
- Once the charcoal is ready for it, hold it with a tong & place it in the steel bowl.
- Immediately the drop 1/2 tsp ghee on the burning charcoal & cover with a lid for a minimum time of 10 mins.
– For the final (process)step, preparing the curry, take another pan and heat 2 tbsp of butter.
– Add the blended strained gravy into the melted butter & give it a stir.
– Cook on medium heat for 10 mins while stirring it.
– Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
– Cook for around 5 mins adding little water based on your desired consistency.
– To end, add the cream, mix and simmer for 2 mins to make a smooth curry gravy.
– Serve with naan or basmati rice.
Here are some tips
Marinate the chicken: Marinate the chicken in yogurt, lemon juice, and spices like garam masala, turmeric, cumin, and chili powder for at least 30 minutes, preferably longer, to infuse it with flavor and tenderize the meat.
Use fresh ingredients: Use fresh tomatoes, ginger, garlic, and spices for the best flavor. Fresh ingredients will make a noticeable difference in the taste of your butter chicken.
Blend the sauce: Blend the cooked tomatoes, onions, ginger, and garlic into a smooth sauce before adding the chicken. This creates a great rich and creamy texture.
Don’t skip the butter and cream: Butter and cream are essential for the velvety texture and rich flavor of butter chicken. Don’t skimp on these ingredients.
Adjust the spices to taste: Taste the sauce as it cooks and adjust the seasoning according to your preferences. You can add more chili powder for heat or more cream to mellow out the spice level.
Finish with kasuri methi (Fenugreek): Sprinkle some dried fenugreek leaves (kasuri methi) over the finished dish for a hint of bitterness and aroma. This adds another layer of flavor to the butter chicken.
Garnish generously: Garnish your butter chicken with fresh cilantro or parsley before serving for a burst of freshness and color.Enjoy your homemade butter chicken!
