Butter Chicken – Restaurant Style

Ingredients (Serves 4)

1. Chicken – Around 350 – 400 gm, cut into small pieces

Yoghurt – 1 tbsp

Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1 – 2 tsp

Cumin powder – 1/2 tsp

Ginger-garlic paste – 2 tsp

Salt – To taste

2. Butter – 1.5 – 2 tbsp ( You can use 1 tbsp oil + 1 tbsp butter)

3. Onion – 1/2 small (Around 1/4 – 1/3 cup, use very less onion), roughly chopped

Butter – 1 tbsp

4. Ginger-garlic paste – 2 tsp

5. Cashews – 2 – 3 tbsp

Kashmiri chilly powder – 1.5 tsp

Coriander powder – 1 tsp

Cumin powder – 1/8 tsp

6. Tomato (medium sour, ripe) – 3 medium, roughly chopped

Hot water – 3/4 cup

7. Kasoori methi – 1/2 tsp

Garam masala powder – 1/4 tsp (recipe below)

8. Butter – 1 – 1.5 tbsp (You can use more if you want)

Garam masala powder – 1/4 – 1/2 tsp or to taste

Sugar – 1/4 tsp or to taste

Kasoori methi – 1/2 tsp

9. Fresh cream –  1/4 cup or as required to taste

10. Cilantro / coriander leaves – 2 tbsp, chopped

Method

1. Combine chicken pieces with the other ingredients numbered 1. Set aside for 15 minutes.

2. Heat oil in a pan and add the chicken pieces. Cook for 5 – 7 minutes until almost done (you don’t have to brown the chicken pieces). Transfer to a plate.

3. In the same pan, add chopped onion, 1 tbsp butter and stir until transparent. Add ginger-garlic paste and cook for a minute or two. Add cashews, kashmiri chilly powder, coriander powder and cumin powder. Cook for a minute over low heat. Add chopped tomatoes, salt to taste and cook for a few minutes. Add 1/2 tsp kasoori methi and 3/4 – 1 cup hot water. Mix well. Taste check for salt. Cover and cook for 30 – 40  minutes over low heat, stirring occasionally. Switch off. Set aside to cool. Grind to a very fine paste. Using a strainer, press down, strain and add it back to the same pan. Add around 1/2 cup hot water. Bring it to a boil.

4. Add the butter, cooked chicken pieces and cook for 4 – 5 minutes over medium-low heat. Add garam masala powder, sugar and kasoori methi. Cook for a minute. Add 1/4 cup fresh cream and switch off. Sprinkle little kasoori methi and cilantro. Serve with naan/chapathi/pulao.

 

Garam masala powder recipe

1. Cumin seeds – 1 tbsp
2. Black pepper – 1.5 tsp
3. Cloves – 1/4 tsp
4. Black or green cardamom – 1
5. Cinnamon – 1/4 inch

Grind the above ingredients to a fine powder. You need only 1/2 – 3/4 tsp for this recipe. Store the remaining in an air-tight container to use later.