Butter Chicken

Easy, creamy Butter Chicken recipe perfect for dinners. Rich flavors for a meal everyone loves! Quick to make and delicious.

Recipe Source Link:https://www.mygingergarlickitchen.com/butter-chicken/

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RECIPE INGREDIENTS

» For Chicken Marination

• Boneless chicken, 500 grams
• 1 tablespoon mustard oil
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon ginger garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black salt
• 1 teaspoon Kasuri methi
• 1/4 teaspoon garam masala
• 1/2 teaspoon amchur powder
• Salt to taste
• 1/4 cup thick curd
• 1/2 tablespoon lemon juice

» For Grilling Chicken

• 1.5 tablespoons butter or ghee
• 1 tablespoon oil

» For Makhani gravy base

• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 black cardamom
• 2 green cardamoms
• 4 cloves
• 4-5 black peppercorns
• 2 tablespoons cashew nuts
• 4-5 garlic cloves
• 1/2 inch ginger, roughly chopped
• 3 medium-sized onions, sliced
• 2 medium-sized tomatoes, sliced
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 fresh chili, sliced
• 1/4 teaspoon black pepper powder
• Salt to taste
• 1 cup water

» For Butter Chicken Final Cooking

• 1 + 1 tablespoon butter
• 1 tablespoon oil
• 1/2 teaspoon Kashmiri red chili powder
• 1 teaspoon Kasuri methi, toasted
• 1/2 teaspoon garam masala
• 1/2 teaspoon sugar/honey
• Salt, to taste
• 2 tablespoons fresh cream
• 1 tablespoon fresh cilantro, chopped

» For serving

• Ginger juliennes
• Fresh cilantro, chopped
• 1 tablespoon fresh cream

RECIPE INSTRUCTIONS

» Marinate the Chicken:

1. For the marinade, take a mixing bowl, add the chicken pieces. Add hung curd, Kashmiri red chili powder, mustard oil, ginger-garlic paste, coriander powder, cumin powder, turmeric, black salt, Kasuri methi, amchur powder, and lemon juice.
2. Mix well until the chicken is thoroughly coated. Then add salt to taste and mix again. Cover the bowl with plastic wrap and let it marinate for at least 2 hours, preferably overnight in the fridge for the flavors to meld.

» Make the base gravy:

1. In a large pot, heat the oil. Then add cumin seeds, dried red chilies, black cardamom, green cardamom pods, cloves, and peppercorns. Sauté for a minute until fragrant.
2. Add cashew nuts and mix well. Then add ginger, garlic, and sauté for another 2 minutes.
3. Add the sliced onions, sliced tomatoes, and mix well.
4. After that, add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, fresh chili, black pepper powder, and salt. Mix well and add hot water. Mix again, cover the pan with the lid. Simmer for 10-15 minutes or until the tomatoes are soft and mushy.
5. Remove the black cardamom and chili stem.
6. Allow the mixture to cool slightly, then blend it into a smooth sauce using a hand blender or a food processor.
7. The smooth puree is ready, set it aside.

» Grill the Chicken:

1. Heat the butter and oil in a grill pan or skillet over medium heat.
2. Add the marinated chicken and cook until it's nicely charred and cooked through on both sides and has a golden brown color.
3. Remove it from the heat and set aside for later use. Alternatively, you can also grill them in an oven for 5-6 minutes at 220°C. Also, reserve the leftover marinade; we will use it in the gravy.

» Make Butter Chicken:

1. Set a pan on medium heat, add oil and butter.
2. Once hot, add ginger garlic paste and sauté for 1 minute.
3. Then add 1 bay leaf and mix. Lower the heat and add Kashmiri red chili powder, cook for about ½ minute to one minute.
4. Strain the sauce back into the pot for a smoother texture, although this step is optional. You can add some hot water to adjust the consistency of the gravy.
5. Mix well until combined. Then add Kasuri methi, toasted, garam masala, sugar/honey, and salt, to taste. Mix well and simmer for 10-15 minutes on medium heat, stirring at short intervals.
6. Next, add 1 tablespoon of marinade and mix well.
7. Add cream and mix well.
8. After that, add the grilled chicken, stir well. You can add some hot water if required to adjust the consistency. Cook further for 7-8 minutes on medium-low heat.
9. Add 1 tablespoon butter, and choppe cilantro. Stir well and cook for a minute; do not overcook.
10. Butter chicken is ready, garnished with ginger juliennes, chopped cilantro, and fresh cream. Serve hot with butter garlic paratha or naan or any Indian bread of your choice.

RECIPE NOTES

1. For an extra smooth sauce, blend the base sauce ingredients until smooth. Straining this puree is optional but recommended, as it results in a super smooth gravy.
2. Using a combination of oil and butter achieves the perfect creamy texture and richness. Feel free to use only ghee (clarified butter) or butter if you prefer. You can also substitute butter with ghee.