Butter Chicken is the most popular creamy and delicious restaurant recipe.It's included in Punjabi cuisine and mostly suits with butter Naan or garlic naan.I have a sweet memory with Butter chicken and Naan.While studying for MSc in Erode we used to go home in 2 months period and on the way to railway station at Erode,me along with my friends had this foodie and we love it..the restaurant was K R bakers...I think almost all hostlers have this type of nostalgic restaurants in their life..I'm right...
Recipe type: Main
Cuisine: North Indian,Punjabi
Yield / Serves: 2 - 4
List 1: For marination
1 kg chicken (or 2 lb.)
1 tbsp. lemon juice
1/2 tsp. Salt
1 tsp. Red chili powder
1 tsp. kasturi methi
1/2 tsp. turmeric
1 tsp. garam masala powder
¾ tbsp. oil
2 tbsp. ginger garlic paste
1 cup thick curd/ plain yogurt
List 2: For masala (gravy)
4 tablespoons butter
2 tsp. ginger garlic paste
2 cinnamon stick
4 green cardamoms
3 green chilies slit
2 large onions
8 large tomatoes (make puree in a blender and filter to remove skin and seeds) or use tinned puree as needed
2 tsp red chili powder (adjust to suit your taste and color)
10 cashew nuts or blanched soaked almonds
1 tsp. garam masala powder
1 tbsp. kasturi methi
1/2 tbsp. sugar
150 ml chilled heavy cream
Coriander leaves for garnishing
Wash and clean chicken pieces and marinate with ingredients in the list 1.
Either Grill the chicken in an oven or do stove top method. For stove top method, Add one tsp. oil and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
I have grilled the marinated chicken in the conventional oven for almost 30-40 minutes at 450 deg F.
Heat a pan with butter, add dry spices and fry for a min. Add ginger - garlic paste, green chilies and fry till it turns soft.
To the pan, add chopped onion and saute until translucent.When the onion became soft and brown in colour,transfer it to a blender.When it cools, blend it to a smooth paste.
Add this smooth paste to the pan,add tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan.
Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency.
Bring the mix to a boil and simmer for 3 to 5 minutes.
Add chicken,cook it in low flame for about 15 minutes till it becomes soft and tender.
Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour fresh cream and switch off the flame
Garnish with coriander leaves and extra cream if needed.
1.Marinated Chicken pieces
2.Ginger - Garlic sauteing in butter
Pic 2 5.Grilled/baked chicken 6.Home made cream using butter and milk 7.Adding cream to cooked chicken 8.Final stage of butter chicken
For the butter chicken recipe, use boneless chicken.
If you do not have almonds, you can use cashew nuts
Home made cream: If you don’t want to use heavy cream,don't worry ,no need to buy for this curry.Just combine unsalted butter(2 tb sp) to warm milk(1/2 cup) and stir gently.After that add 1 Tb sp corn flour to the mixture and stir. After some time you will get heavy cream like consistency.Use this cream for gravy and garnish. After adding cream,don't allow the gravy to boil,just mix it up and switch off the flame and remove from flame or coil to prevent curdling of the cream. Hope you all like this recipe.. Do try and sent me your comments Regards, Riya Kottayam Kitchen