Butter Chicken recipe#Restaurant style Butter Chicken recipe

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...

Author: Riya

Recipe type: Main

Cuisine: North Indian,Punjabi

Yield / Serves: 2 - 4

Ingredients 

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
• 4 cloves
• 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

Method

1. Wash and clean chicken pieces and marinate with ingredients in the list 1.                     
2. 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.
3. I have grilled the marinated chicken in the conventional oven for almost 30-40 minutes at 450 deg F.
4. 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.
5. 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.
6. 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.
7. Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency.
8. Bring the mix to a boil and simmer for 3 to 5 minutes.
9. Add chicken,cook it in low flame  for about 15 minutes till it becomes soft and tender.
10. Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour fresh cream and switch off the flame
11. Garnish with coriander leaves and extra cream if needed.

Pictures

                                                                          Pic 1

1.Marinated Chicken pieces

2.Ginger - Garlic sauteing in butter

3.chopped onion

4.Tomato puree

                                                                       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

Notes

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