Chef Sanjeev Kapoor shows you how to make a classic Delhi style butter chicken from scratch. Rich and creamy, with just the perfect amount of spices and succulent pieces of grilled chicken - this recipe is fool proof. Have it with crisp tondoori or thin rumali rotis for a taste of food heaven.
DILLIWALA BUTTER CHICKEN
Ingredient
750 gms chicken, cut into 4 large pieces on the bone
8-10 bright red medium tomatoes
2 one-inch cinnamon sticks
8-10 cloves
8-10 green cardamoms
Salt to taste
3½ tsps Kashmiri red chilli powder
Juice of 1 lemon
1½ inch ginger
10-12 garlic cloves
2 green chillies
400 gms yogurt
2½ tbsps ginger garlic paste
½ tsp garam masala powder + to sprinkle
2 tbsps mustard oil
1 tbsp oil + to grease
3 tbsps butter
2 cups readymade tomato puree
1 tsp dried fenugreek leaves powder (kasoori methi)
2 tbsps honey
A few sprigs of fresh coriander leaves
3 tbsps fresh cream
Method
- Roughly chop the tomatoes. Put them into a large mixer jar and grind to a puree.
- Put the puree into a non-stick pan. Rinse the jar with a little water and add to the pan, mix and let it cook.
- Add cinnamon, cloves, green cardamoms, salt and 1½ tsps Kashmiri red chilli powder and mix well. Cover and cook till the mixture thickens slightly and all the flavours blend well.
- Put a little water in the lower container of the Gas Oven Tandoor and keep it on heat.
- Make a few incisions on either side of the chicken pieces and put them into a large bowl.
- Add lemon juice, salt and 1 tsp Kashmiri red chilli powder and mix well and keep the bowl in the refrigerator for 10 minutes.
- Roughly chop ginger, garlic and 1 green chilli and add to the pan. Cover and cook.
- To make the 2nd marinade put yogurt into another large bowl. Add salt, 1 tsp Kashmiri red chilli powder, 2 tbsps freshly ground ginger-garlic paste and freshly ground garam masala powder and mix well.
- Add the marinated chicken pieces to this bowl and mix well. Add mustard oil and mix well. Let it marinate in the refrigerator preferably for at least 4 hours.
- Strain the tomato mixture into a third large bowl.
- Lightly grease the upper container of the Gas Oven Tandoor. Keep the marinated chicken pieces on it, cover and cook.
- Heat butter and 1 tbsp oil in another non-stick pan. Add ½ tbsp ginger-garlic paste and saute till fragrant. Add the strained tomato mixture, readymade tomato puree, dried fenugreek leaves powder and honey and mix well and cook.
- When the chicken is almost done, baste the pieces with a little oil, cover and cook till the chicken is completely done.
- Finely chop coriander leaves and 1 green chilli and add to the tomato gravy.
- Cut the chicken into smaller pieces and add to the gravy. Add cream and mix well. Sprinkle a little garam masala powder and mix well.
- Transfer into a serving bowl and serve hot with naan or tandoori roti.
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