Butter Chicken
How to make butter chicken
Preparation time 10-15 minutes
Cooking time 30-40 minutes
Serve 4-5
Ingredients
For 1 st Marination
1 kg Chicken leg
Salt to taste,
1 heaped tsp Degi red chili powder
1 tbsp Ginger Garlic paste
2 tsp Lemon juice
For 2 nd Marination
1 ¼ cup Hung curd
2 heaped tbsp Ginger Garlic paste
2 tbsp Degi red chili powder
1 tbsp Coriander powder
1 tsp Garam masala
½ tsp Turmeric powder
1 heaped tbsp Mustard oil
Salt to taste
Marinated Chicken
1 tbsp Roasted gram flour
For Cooking & Smoking Cashew Nuts
½ cup Cashew Nuts
Water as required
Coal,
1 tsp Ghee (for smoke)
For Gravy
2-3 heaped tbsp Ghee,
10-12 no. Green cardamom
4-5 no. Cloves
1 inch Cinnamon stick
2 no. Bay leaf
6 large Onions, cut into quarters
1 inch Ginger (peeled & roughly chopped)
1 no. Green chilli (less spicy & cut into diagonally)
12-15 no. Garlic cloves
10-12 large Tomatoes, cut into quarters
2 tbsp Tender Coriander stems with roots, roughly chopped,
Salt to taste
2 tbsp Degi red chili powder
1 tbsp Coriander powder
½ tbsp Sugar
2-3 cups Water
Cooked & smoked Cashew Nuts,
For Cooking Chicken
1 tbsp Ghee,
Marinated chicken
For Butter Chicken
⅓ cup Butter, cubed
1 tsp Degi red chili powder
½ tsp dry Fenugreek leaves, crushed
Prepared Gravy
Cooked chicken
½ cup Water
¼ cup Fresh cream
1 tbsp dry Fenugreek leaves, crushed
Salt to taste
2 tsp Lemon juice
1 drop of Kewra water
For Garnish
Fresh cream
dry Fenugreek leaves, crushed
Coriander sprig
Process
For 1 st Marination
● In a bowl, add chicken, salt to taste, degi red chili powder, ginger garlic paste, lemon juice and mix it well.
● Keep it aside to marinate for a while.
For 2 nd Marination
● In a bowl, add hung curd, ginger garlic paste, degi red chili powder, coriander powder, turmeric powder, mustard oil, salt to taste and give it a good mix.
● Add chicken, roasted gram flour and mix it well.
● Keep it aside to marinate for a while.
For Cooking & Smoking Cashew nuts
● In a saucepan, add cashew nuts, water and let it boil for a while.
● Strain out the water and transfer cashews to a bowl.
● Add ghee and give it a good mix.
● Place a small steel bowl, add burnt coal in the steel bowl, pour some ghee on top and cover it with the lid.
● Smoke the cashew nuts for a while and keep it aside for further use.
For Gravy
● In a handi, add ghee, once it’s hot, add green cardamom, cloves, cinnamon stick, bay leaf and let it splutter.
● Add onions, ginger, green chilli and saute them for a while until translucent.
● Add garlic, tomatoes, tender coriander stems with roots, salt to taste and cook it for 5-6 minutes on medium flames.
● Add degi red chili powder, coriander powder, sugar and cook it for a minute.
● Add water, cooked & smoked cashew nuts and simmer it for a while until tomatoes are mushy.
● Transfer it to a mixer grinder jar and grind it into a smooth paste.
● Keep it aside for further use.
For Cooking Chicken
● In a grill pan, add ghee, once it’s hot, place marinated chicken and grill it for 5-6 minutes on each side until half cooked.
● Transfer it to a tray and keep it aside for further use.
For Butter Chicken
● In a handi, add butter, once it’s hot, add degi red chili powder, dry fenugreek leaves and cook it for a minute.
● Add prepared gravy, cooked chicken, water and simmer it for 10-12 minutes on medium flames.
● Finish it with fresh cream, dry fenugreek leaves, salt to taste, lemon juice, kewra water and give it a good mix.
● Transfer it to a serving dish, garnish it with fresh cream, dry fenugreek leaves and coriander sprig.
● Serve hot with naan or tandoori roti.