Butter Chicken

Classic Indian recipe. Boneless chicken pieces in spiced creamy gravy. We usually make Butter Chicken for potlucks and our friends enjoy a lot.butter-chicken

Course- Main Course                      

Cuisine- Indian                                

Yield- 7

Cooking Time-35 minutes
INGREDIENTS

  1. Chicken pieces-1 lb
  2. Olive oil-2 tbsps
  3. Butter-2 tbsp
  4. Big onion chopped-1
  5. Shallots-3
  6. Bay leaf-1
  7. Tomato puree-1 cup
  8. Green chilli-2
  9. Ginger garlic paste-1 tsp
  10. Heavy cream-3/4cup
  11. Garam Masala-2 tsp
  12. Yogurt-1 tbsp
  13. Chilly powder-1 tbsp
  14. Water-1/2 cup
  15. Chopped cilantro-1/2 cup
  16. Salt-2 tsp /as per taste

STEPS

  • Clean and marinate the chicken pieces with some salt and a pinch of turmeric.
  • To make Garam masala-Dry roast cloves,cardamom,star anise, bay leaf,cinnamon stick on medium heat and grind them to fine powder and store in an airtight jar.
  • In a large sauce pan, heat some oil and butter.
  • Shallow fry the marinated chicken pieces until they are lightly browned and transfer to a paper towel to absorb the excess oil.
  • In the same pan and same oil, throw some cumin seeds,bay leaf and cardamom.
  • On medium heat,Saute shallots,onions and ginger garlic paste till golden brown. Add some salt for quick browning!
  • Add green chilies and some turmeric powder. Saute well till the raw taste of onions are gone.
  • Now add the chilly powder,garam masala, pepper and salt.
  • Lower the heat and add the yogurt to the onion masala along with 2 tbps water.
  • Remove from stove and once cooled,blend this mixture to a fine paste.
  • Now melt some butter in the pan again on medium heat.
  • Add the tomato puree and stir for a minute.
  • Pour the blended gravy paste to the tomato puree and stir continuously.
  • Remove the pan from heat and add the heavy cream into the gravy and mix well to get a thick creamy consistency.
  • Now transfer the fried chicken pieces to the gravy and let it simmer another 5 mins.
  • Garnish with chopped cilantro and swirl of heavy cream.
  • Serve hot along with Fried rice, Roti/Paratha
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