Butter Chicken | غذای هندی باتر چیکن

درهم برهم

منتشر شده در 19 خرداد 1398

The classic butter chicken recipe, just how Punjabis like!

BUTTER CHICKEN

Ingredients

Marination

750 grams chicken on bones

½ tsp turmeric powder

1 tbsp mustard oil

5 tbsps yogurt

Salt to taste

1 ½ tsp red chilli powder

1 tsp freshly roasted, grounded coriander powder

Gravy

2 tbsps butter

250 grams tomatoes, finely chopped

1 tbsp crushed ginger

1 tbsp crushed garlic

Salt to taste

3-4 green cardamoms

2 tbsps oil

2 charcoal pieces

1 tbsp ghee + 1-2 tsp to fry

1 black cardamom

1 mace

¼ tsp green cardamom powder

½ tsp garam masala

4-5 tbsps cream + for garnish

1½ tbsps sugar

¼ tsp dried fenugreek leaves (kasuri methi) roasted, powdered + for garnish

Method

Add chicken, turmeric powder, mustard oil, yogurt, salt, 1 tsp red chilli powder, coriander powder in a bowl. Mix well. Set aside and marinate for 1 hour.
To prepare the gravy, heat a non-stick deep pan, add 1 tbsp butter let it melt and add tomatoes, ginger, garlic, salt and 2-3 green cardamoms open and add. Cook till tomatoes turn pulpy. Switch off heat. Set aside to cool down.
Heat a grill pan, drizzle oil and spread it, add marinated chicken pieces one by one and fry on high heat turning chicken occasionally, till golden brown grill marks appear on both the sides. Remove and set aside in a bowl.
Transfer cooked gravy mixture into a blender, and grind to a fine paste.
Transfer the blended mixture into a sieve and sieve the mixture in a bowl by pressing with a spatula to make the gravy smooth.
To add tandoor effect, heat charcoals on fire till they turn red, place a bowl in between chicken bowl, add heated coal with steel tong and pour 1 tbsp ghee over the charcoal and as soon as fumes start releasing, cover with a lid and let the chicken absorb the charcoal flavour to get the smoky tandoor effect.
Heat remaining ghee and remaining butter in a non-stick pan, let it melt. Break and add black cardamom, crush a mace and add, break and add remaining green cardamom. Sauté till fragrant.
Add remaining red chilli powder, blended gravy and mix well. Add salt, a pinch of green cardamom powder, a pinch of garam masala and mix well. Add 1/3 cup to ¼ cup water. Cook for 2-3 minutes and add the chicken. Cover and cook on medium heat till chicken is cooked completely for 10-15 minutes
Add cream, sugar, remaining green cardamom powder, ¼ tsp roasted and powdered kasuri methi. Mix well. Cook for a minute and switch off heat.
Transfer butter chicken in a serving bowl.
Garnish with a drizzle of cream and a pinch of kasuri methi.
Serve hot.