Butter Chicken

Butter chicken is a North Indian delicacy, originated from Punjabi cousin. Butter chicken has got a cross-continental acceptance among food lovers due to its mildly spiced rich masala mix. It is typically served with Indian breads like Chapati, Roti or Naan, and even goes great with rice varieties. Here I share the step by step procedure, for preparing Restaurant Style Butter Chicken in its authentic taste. 

Ingredients

For Marinating:-

  1. Chicken thighs (cut to med size pieces) : 3Lb
  2. Chilli powder : 1 Tbl- Sp
  3. Coriander powder : 2 T- SP
  4. Turmeric powder : ¼ T –Sp
  5. Garam masala : ½ T- Sp
  6. Kasoori methi :  1 Tbl- Sp
  7. Black salt : ¼ T- Sp
  8. Ginger –Garlic paste : 1.5 Tbl- Sp
  9. Curd/plain yogurt : ¼ Cup
  10. Salt for taste
  11. Oil : 1Tbl- Sp

 

For sauce:-

  1. Tomato : 5 (big)
  2. Onion (roughly chopped) : 1 (big)
  3. Onion (finely chopped) :  1 (medium)
  4. Cashew nuts : 15
  5. Chilli powder :1 Tbl –Sp (adjust)
  6. Coriander powder : 2 T- SP
  7. Turmeric powder :  ¼ T- Sp
  8. Black salt : ½ T- Sp
  9. Ginger-Garlic paste : 1.5 T- Sp
  10. Jeera : 1 T-Sp
  11. Garam masala : ½ T- Sp
  12. Butter (one stick)           :  113 gm (Adjust)
  13. Oil : 1Tbl –Sp
  14. Kasoori methi : 1 Tbl- Sp
  15. Salt for taste
  16. Heavy whipping cream : 1 Cup
  17. tomato ketchup                  2 T- Sp

Method

  • Marinate the chicken with mentioned ingredients; keep it in the fridge for overnight.
  • Preheat the oven for 400 deg. F and bake the chicken for about 30-40 minutes or until cooked well.

BCK1

  • Heat a pan, put the tomatoes along with enough water to cover the tomatoes and boil it (can see the skin gets open) .take the tomatoes out and let it cool completely.
  • Now heat oil in the pan and saute the roughly chopped onion until translucent, keep it to cool completely.
  • In a blender/mixie, add the sautéed onion and tomatoes along with cashews and make a fine puree.

BCK3

  • Heat a big pan- preferably nonstick – add a small piece of butter and splutter the jeera.
  • Then add finely chopped onion and fry it until translucent, then add the ginger –garlic paste and fry it about 1 minute .
  • Add the chilli powder, coriander powder and turmeric powder and fry it for about 1 minute.
  • Then add the tomato puree and stir it, add small portion of butter in between and stir it in a medium to low flame.
  • Add the black salt and salt.
  • Cooking will take about 1.5 hours , can see the butter is oozing from the gravy (stirring is very important,slow cooking will give the butter chicken more taste, otherwise the taste will be like tomato chicken).
  • Once cooked add the garam masala along with tomato ketchup and kassori methi and stir it (crush the kasoori methi with your hands before adding).
  • Add 2.5 cup of water and let it boil.
  • Add the baked chicken and stir it, cook everything together for about 15 minutes (stir it in a regular intervals for avoid sticking in the pan).
  • Add the heavy whipping cream and let it boil.
  • Switch off the stove and add the coriander leaves.

BCK2

 

Tips:

  • Overnight marination is very important for making the chicken  more juicy and flavorful.
  • This is a heavy dish, sometimes you need more butter, can adjust half butter and oil.
  • Patience is very important , while cooking the butter chicken, because it takes lots of time, but the result is awesome.
  • The quantity in the images here is for double that of mentioned in ingredients list.
 

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