Butter Chicken

Make this restaurant style butter chicken and enjoy it with Naan/rotis or jeera/ghee rice.

Ingredients

Chicken – ¾ kg

For Chicken

Onion – 1 medium

Ginger-garlic paste – 1 tbsp

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Yoghurt – 3 tbsp

Salt

Butter – 2 tbsp + Oil – 1 tsp

For Gravy

Tomatoes – 7-8 (Blanched and pureed)

Butter – 3 tbsp + Oil – 1 tsp

Green chillies -2 – finely chopped

Ginger-garlic paste – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Turmeric powder – ½ tsp

Salt

Sugar – ½ tsp

Fresh Cream – 4 tbsp

For Garnishing

Butter – 1 tsp

Fresh Cream – 1 tsp

Coriander leaves – handful - chopped


Method

For Chicken

In a mixer, add all the ingredients under ‘For Chicken’ except butter (onion, ginger-garlic paste, red chilli powder, coriander powder, cumin powder, turmeric powder, yoghurt and salt) and grind into a fine paste. Do not add water.

Apply this marinade to the chicken and leave it in the refrigerator for 1-2 hours.

Now take a non-stick pan and add butter plus 1 tsp oil. Add the marinated chicken and sauté it. Cover and cook on medium flame till the chicken is tender. Once done, uncover the lid and increase the flame. Cook on high flame so that the extra juices get evaporated. Roast the chicken a bit. It needs to give out a charred/roasted look. Keep it aside.

For Gravy

Take another pan. Add butter plus 1 tsp of oil and let it heat up. Add green chillies and ginger-garlic paste. Sauté it. Add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and sugar. Sauté it. Add tomato puree and give it a mix. Cook till oil separates.

Now add the above cooked chicken to the tomato gravy and cook for another 2 mins. Add around ¼ cup water if the gravy becomes too thick. Add fresh cream and give it a mix. Cook for a few more mins till you get the desired consistency.  Garnish it with butter, fresh cream and coriander leaves. Serve hot with Naan/rotis or jeera/ghee rice.


My Notes

ü For making tomato puree, make 4 slits on the tomato skin. Do not cut the tomatoes. You      need to make superficial slits on the skin. This makes it easier to remove the tomato skin once  boiled. Now immerse these tomatoes in a pot of boiling water and cook for 10 mins. Cool it  and remove the skin. Puree it in a mixer without adding water.

ü Feel free to adjust the amount of butter/oil and spices according to your taste.

ü Oil is mainly added along with butter as it prevents butter from burning.