Butter chicken is an authentic Indian dish with a rich aromatic gravy that goes best with all kinds of bread. Serve when you want someone to enjoy your food and gather compliments all at once. It’s one of my most favourite dishes.
Ingredients
- For the Marination
- 500g Boneless Chicken
- 2 Cloves Garlic (pressed)
- 1 Cup Plain Yogurt
- 1/8 Tsp Ginger
- 1/2 Tsp Salt
- 1 Tsp Turmeric
- 2 Tsp Chilli
- 1 Tsp Cumin
- 1 Tsp Curry
- 2 Tsp Tandoori Masala
- For the Gravy
- 3 Tbsp Oil
- 3 Tbsp Butter
- 1/2 Tsp Cumin Seeds
- 4 Cloves Garlic
- 1 1/2 Onions
- 1/4 Tsp Ginger
- 2 Tomatoes
- 1 Cup Tomato Puree
- 10-12 Cashews (fine paste)
- 1 Tsp Turmeric
- 2 Tsps Red Kashmiri Chilli Powder
- 1/2 Pepper
- Salt to Taste
- 1 Cup Chicken Stock
- 1 Cup Heavy Cream
Preparation
Prep: 4 Hours (marination)
Cooking: 45 minutes
- To marinate the chicken, take a bowl and add yogurt, 2 cloves of pressed garlic and 1/8 tsp ginger along with all of the spices listed under the marinade. Mix well and lastly, add the chicken to it. Cover and let it marinate in the refrigerator for about 4 hours.
- Bake the marinated chicken in an oven or pan-fry it.
- To make the gravy, dice the tomato and onion and set aside.
- In a large pan, heat butter and oil on high flame. Add 1 tsp jeera and stir for one minute, then add four cloves of minced garlic, 1/4 tsp of ginger and diced onions to the oil. Cook until the onion becomes translucent.
- Add the diced tomatoes, cashew paste and tomato puree. Cook until the oil separates. After the gravy has cooked for a few minutes, add the rest of the spices listed below the gravy ingredients.
- Add the chicken to the gravy and pour some heavy cream. Let the flavors blend for another 5 minutes then remove the pot from the heat.
- Garnish with some freshly chopped coriander and drizzle some cream on top of the gravy. Serve hot with naan/bread/pilaf/basmati rice/roti or some stir-fried vegetables seasoned with Indian spices.
