Butter chicken

Butter chicken…… This is what most of us land up ordering whenever we visit a restaurant. At least, I do. So, thought of preparing this spicy,creamy and flavorful delight at home. The gravy is prepared with mainly tomatoes and cream. It is very easy to prepare and can be prepared in approximately an hour.

Course: Main course

Cuisine: Punjabi(Indian)

Preparation time: 15 mins

Cook time: 50 mins

Servings: 4-5

Ingredients

For the marinade

• 800 g chicken
• ½ cup of yoghurt
• 1 tablespoon of garlic paste
• 1 tablespoon of ginger paste
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon chili powder

For the gravy

• 4 large tomatoes
• 1 onion roughly chopped
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 teaspoon of turmeric powder
• 1 ½  teaspoon of cumin powder
• 1 ½  teaspoon of coriander powder
• ½ teaspoon of chili powder
• 2 star anise
• 7-8 cardamom
• 10-12 peppercorns
• 5-6 cloves
• 1 cinnamon stick
• Coriander leaves chopped to garnish
• ¼ cup heavy cream+1 tablespoon of cream to garnish
• 2 tablespoons of cooking oil
• 2 tablespoons of butter
• ½ tablespoon sugar
• Salt according to taste
• ½ teaspoon of kasuri methi

Directions

1. In a bowl, take the chicken and add all the marinades, and  let it sit for about an hour to overnight, if possible.
2. Take a pan, heat it on medium flame. Once hot sprinkle some oil and add the marinated chicken. Do not overcrowd them. You can put them in batches. Cook each side of the chicken for 3-5 minutes till chicken turns brown to little black on each side.
3. Once done, remove the chicken in a bowl. The chicken will be semi cooked at this point, do not worry we will cook it later.
4. Also while cooking the chicken there might be some burnt pieces of the chicken. You can keep some of them aside and use them in the gravy. They add extra aroma to the dish.
5. In another pan, add oil and butter and heat it. Once hot, add the ginger and garlic paste, sauté for a minute.
6. Add the chopped onions and sauté for about 5 minutes. Then add tomatoes, turmeric, cumin, chili, coriander powder, star anise, cardamom, peppercorns, cloves, cinnamon stick and continue cooking.
7. Cook it for around 30 minutes. After 30 minutes, turn off the gas and let it cool.
8. After it cools down, transfer everything to a blender and blend it to a smooth paste.
9. I like my butter chicken, smooth therefore I prefer straining the mixture. Once straining is done transfer everything to the same pan and turn on the flame and also add the chicken. Cook the chicken till it is completely done and you achieve a thick consistency of the gravy.
10. Add the cream and stir. If you feel that the gravy has become too thick, you can add a splash of water or some butter to it.
11. Add the kasoori methi at the end and turn of the flame.
12. Garnish it with chopped coriander and the remaining cream and serve hot with rice or naan.

Step by step instructions to prepare Butter Chicken

In a bowl, take the chicken and add all the marinades, and  let it sit for about an hour to overnight, if possible.

Take a pan, heat it on medium flame. Once hot sprinkle some oil and add the marinated chicken. Do not overcrowd them. You can put them in batches. Cook each side of the chicken for 3-5 minutes till chicken turns brown to little black on each side.

Once done, remove the chicken in a bowl. The chicken will be semi cooked at this point, do not worry we will cook it later. Also while cooking the chicken there might be some burnt pieces of the chicken. You can keep some of them aside and use them in the gravy. They add extra aroma to the dish.

In another pan, add oil and butter and heat it. Once hot, add the ginger and garlic paste, sauté for a minute. Add the chopped onions and sauté for about 5 minutes. Then add tomatoes, turmeric, cumin, chili, coriander powder, star anise, cardamom, peppercorns, cloves, cinnamon stick and continue cooking. Cook it for around 30 minutes. After 30 minutes, turn off the gas and let it cool.

After it cools down, transfer everything to a blender and blend it to a smooth paste. Strain the mixture. Once straining is done transfer everything to the same pan and turn on the flame and also add the chicken.

Cook the chicken till it is completely done and you achieve a thick consistency of the gravy. Add the cream and stir. If you feel that the gravy has become too thick, you can add a splash of water or some butter to it. Add the kasoori methi at the end and turn of the flame.

Serve hot.

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