Butter Chicken

This is one of the best Chicken I have ever made :). This is one signature dish, am sure every non vegetarian must have tried and would have loved it.

Cooking time - 20 mins

Prep time - 75 mins

Serves - 3

Ingredients

450gms - Chicken thighs

See Below - (For first marination)

1tsp - Vinegar

1tsp - Ginger Paste

1tsp - Garlic paste

a pinch - Salt

See Below - (For second marination)

2tbsp - Mustard oil

2tbsp - Red Chilli powder

1tsp - Turmeric powder

as per taste - Salt

1tsp - Roasted Cumin powder

1tsp - Garam Masala powder

1tsp - Ginger Paste

2tsp - Garlic paste

1tbsp - Crushed Kasuri methi

1/4cup - Hung Curd

See Below - (For Puree)

2 large - Tomato

2 large - Onion

1 tbsp - Ginger

1tbsp - Garlic

4 - Clove

6 - Green cardamom

1 stick - Cinnamon

1 tsp - Coriander Seeds

2 - Kashmiri Red chilli

1 - Green Chilli

1/3 cup - Coriander stems

1/4cup - Cashew

See Below - (For gravy)

4tbsp - Butter

1(optional) - Green Chilli

1tsp - Ginger & garlic paste

1tsp - Red Chilli Powder powder

1/4cup - Khoya

1/4 cup - Cream

See Below - (For garnish)

few - Coriander leaves

few - Onion rings

few - Lemon wedge

Method

• (Chicken pieces - Boneless and skinless, cut in small pieces) In a bowl add chicken pieces, and all first marination ingredients. Mix well. Refrigerate for an hour.

• Now for second marination take a deep bowl, add its ingredients and marinated chicken and keep it aside for 10 minutes and then grill the chicken. You can use outside grill or broiler. Make sure in either case it should be very hot so that outer skin gets easily charred.

• Meanwhile for gravy, heat little water in a pan, add all the puree gravy ingredients and cover it. Let it cook on medium flame till the tomato gets soft and mushy.

• Once all the ingredients are properly cooked, remove all the raw spices (like cinnamon stick, etc). Let it get cool for sometime and then blend it. Strain it to get smooth puree

• Now in a pan add butte, garlic, green chilly and let it fry. Add ginger garlic paste, deggi mirch, khoya and strained gravy. Fry it for some time.

• Add chicken pieces and crushed kasuri methi. Garnish with coriander leaves, onion rings and lemon wedge, Serve with roomali roti or chapati

Note Deggi Mirch mentioned in methods could be replaced with Red Chilli Powder.

For Recipe Picture, and step-by-step process, Please Click Here

bon appetit