Butter chicken

0
Written by Rashmy & Surath Chatterjee Family

Ingredients

For the chicken marinade

  • 500 g boneless chicken, cut into bite-sized pieces
  • ½–¾ tsp Kashmiri chilli powder or paprika
  • ¼–⅓ tsp salt
  • ¾–1 tbsp lemon juice
  • ⅓ cup Greek yogurt or thick strained yogurt
  • ¾ tbsp ginger-garlic paste
  • ⅛ tsp turmeric
  • ¾–1 tsp garam masala
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • ¾–1 tbsp oil

For the sauce

  • 2–3 tbsp butter or ghee
  • 1 cinnamon stick, about 2 inches
  • 2–4 green cardamom pods
  • 2–4 cloves
  • 600 g ripe tomatoes, or 1 cup passata/tomato purée
  • ¾ tbsp ginger-garlic paste
  • 1–2 green chillies, deseeded and chopped (optional)
  • 28 whole raw cashews
  • ½ cup water for blending
  • 2 tsp Kashmiri chilli powder, to taste
  • 1½ tsp garam masala
  • 1½ tsp ground coriander
  • ½ tsp ground cumin
  • ½–¾ tsp salt, or to taste
  • 1 tsp sugar
  • ½ tbsp kasuri methi
  • 1½ cups hot water
  • ⅓ cup heavy or whipping cream
  • 2 tbsp fresh coriander, chopped

Method

1. Marinate the chicken

Mix the chicken with the lemon juice, chilli powder and salt. Leave for about 20 minutes.

Add the yogurt, ginger-garlic paste, turmeric, garam masala, cumin, coriander, kasuri methi and oil. Mix thoroughly, cover and refrigerate.

For the best flavour and tenderness, marinate overnight.

2. Prepare the tomato and cashew purée

Blend the tomatoes, onion, cashews and ½ cup water until completely smooth. To make it easier , soak the cashews in hot water for 15–30 minutes first.

3. Make the sauce

Melt 2 tbsp butter in a large pan. Add the cinnamon, cardamom and cloves and let them sizzle briefly.

Add the ginger-garlic paste and green chilli and cook gently for 1–2 minutes, taking care not to burn the garlic.

Turn the heat down and stir in the Kashmiri chilli powder, garam masala, cumin and coriander.

Add the tomato-cashew purée. If it isn’t completely smooth, strain it before adding it to the pan.

Bring to a boil, then reduce the heat. Cover partially and simmer for about 12–15 minutes, stirring occasionally, until the sauce has thickened.

Add the hot water and simmer for another 10 minutes.

4. Cook the chicken

Remove the chicken from the refrigerator and allow it to come closer to room temperature.

Grill it until brown

(Can also cook over butter or oil on medium heat in a frying pan turning every 2-3 mins) .

5. Finish the butter chicken

Add the cooked chicken to the tomato gravy.

If the sauce is very thick, add a little more hot water. Cover and simmer for about 5–7 minutes, until the chicken is tender and the flavours have come together.

Stir in the salt, sugar and kasuri methi. Taste and adjust the seasoning.

Turn off the heat and gently stir in the cream.

Finish with chopped fresh coriander and, if you like, a small swirl of cream.

Leave a comment