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| Butter chicken |
Ingredients (for marinade):
- Chicken – boneless pieces - about 1 - 1/2 pound
- Ginger/garlic – 1 tsp for marinade
- Lemon juice – 1 tsp
- Tandoori chicken masala – 1 tsp
- Hung Curd (plain yogurt) – 3 tsp
- Salt – 1 tsp
- Powder masalas: Red chili powder – 1 tsp, coriander powder – 1 tsp.
Ingredients (for gravy):
- Onions – 2 large (I prefer red ones)
- Tomatoes – 2 medium
- Ginger-garlic paste – 1 tsp
- Cashew nuts – 6 to 8 pieces
- Heavy whipping cream – ½ pint
- Honey – 1 tsp
- Kasuri methi (fenugreek powder) – 1 tsp
- Red chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Tandoori chicken masala – ½ tsp
- Garam masala – ½ tsp
- Coriander – chopped handful – for garnishing
- Salt – 1 tsp (as per taste)
- Butter – 2 Tsp (I used amul brand)
- Oil – 1 tsp
Whole spices: (for tempering)
- Cinnamon stick – 1 piece,
- Cloves – 3 to 4 pieces
- Bay leaves – 2 pieces
Step I: Marinade: Mix all the ingredients (except chicken), add chicken to it and marinade it for about 6-8 hours in refrigerator (overnight).
STEP 2: Frying the marinated chicken: Heat oil in cooking pot – add cumin seeds to it – when cumin seeds starts to sizzle, add marinated chicken pieces and let it cook till chicken becomes tender – remove chicken from pot and keep it aside. Leave the oil in that pot.
Note: Healthy option - You can also cook the marinated chicken in oven/grill instead of frying it in pot.
STEP 3: Making the gravy paste: Heat 1 tsp of butter in same pot --> add whole spices --> let it sizzle for about a minute --> add onion --> after about 2 mins add ginger-garlic paste --> cook till onion becomes translucent (about 5-8 mins) --> then add tomatoes and salt --> after about 2 mins add cashew nuts --> cook for about 5 mins and let onion and tomatoes get finely mixed with each other (some oil will separate at this point) --> now add ½ tsp. red chili powder (this will give red color to gravy. Use red coloring agent if you like – I don’t use it) --> cook for about 5 mins --> now let it ‘cool down’ --> then pull out the whole spices --> then add some water & mix it in food processor till it becomes smooth.
STEP 4: Making butter chicken: Heat 1 tsp of butter in same pot --> add the gravy from food processor --> let it simmer for a while --> then add dry kasuri methi powder, ½ tsp. red chillii powder, turmeric powder and mix everything --> now add cream to it and mix it thoroughly --> now add chicken pieces --> then close the lid and let it simmer for about 30 minutes on medium-low heat --> now add ½ tsp sugar and 1 tsp honey to it and mix everything --> turn off the heat --> Garnish it with chopped coriander (& some butter pieces if you are not calorie conscious).
Serve with Jeera rice or Indian bread like Roti or paratha.
Enjoy!
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