Butter Chicken
Creamy, saucy and mildly flavoured gravy - butter chicken can be relished with rice, naans or parathas.
Servings 4
Ingredients
- Boneless breast pieces cut in cubes - 400 gm
*For marination*
- Curd - 2 tbsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Kasuri Methi - 1tbsp
- Garam Masala powder - 1/4 tsp
- Chilli powder - 1 tsp
- Ginger-garlic paste - 1tbsp
- Salt - as per taste
*For the gravy*
- Large white onion - 1 chopped
- Ginger-garlic paste - 1 tbsp
- Chilli powder - 1/2 tsp
- Roasted cumin powder - 1 tsp
- Garam masala - 1/2 tsp
- Fresh cream - 2 cups
- Tomato puree - 1 cup
- Salt as per taste
- Ghee - 2 tbsp
- Coriander leaves for garnishing
*To cook the chicken*
- Oil - 3 tbsp
Instructions
- Wash the chicken cubes.
- Mix all the marination ingredients in a large bowl.
- Add the chicken cubes, mix well and set aside for at least 30 mins. If you can leave it overnight all the more better.
- To cook the chicken, heat 3 tablespoons of oil in a fry pan.
- Working in batches, cook all the chicken pieces to a golden brown.
- To prepare the gravy, heat 2 tablespoons of ghee in a heavy bottom wok or pan.
- Add the chopped onion.
- Continue cooking the onion till it turns translucent.
- Add the ginger garlic paste and cook for another 2 minutes.
- Add the chilli powder, cumin powder and garam masala powder. Cook for a minute.
- Mix in the tomato puree and half a cup of water. Bring to a boil.
- Stir in the fresh cream and mix well to a get an even consistency.
- Allow the gravy to come to a boil.
- Keeping the flame on a low setting, add salt to the boiling gravy.
- Add the cooked chicken pieces.
- Mix well.
- Give the gravy one last boil and turn off the flame.
- Garnish with fresh coriander leaves and serve hot with rice, parathas or naans.