BUTTER CHICKEN RECIPE

July 29, 2019 by Suguna Vinodh Leave a Comment

 Recipe for butter chicken masala. Recipe adapted from Moti Mahal
Cookbook – On the Butter Chicken Trail by Monish Gujral

INGREDIENTS
For the marinade
 500 grams chicken (I have used boneless chicken)
 ¼ cup yogurt
 7-8 cloves garlic
 ½ inch piece ginger
 Juice of a small lime
 ½ teaspoon red chilli powder
 ½ teaspoon salt
 ½ teaspoon kala namak (black salt)
 1 teaspoon garam masala powder
 ½ teaspoon kasuri methi (dried fenugreek powder)
 1 tablespoon butter
For the gravy
 2 tablespoon peanut oil
 5 tomatoes (deseeded and pureed) (canned tomatoes also works fine)
 ½ cup chopped onions
 ½ teaspoon salt
 1 teaspoon red chilli powder
 1 teaspoon garam masala powder
 1 teaspoon cumin powder
 ⅓ cup cream
 2 tablespoon butter
For garnish
 2 green chillies, chopped
 1 tablespoon coriander leaves
 1 tablespoon cream

INSTRUCTIONS
1. Take a small mixie jar and add in the ginger, garlic and the yogurt. Grind to a fine paste. Set
aside.
2. Take a bowl and add in the chicken pieces. Add in the red chilli powder, salt and the lime
juice. Mix well. Add in the yogurt mixture. Add in all the ingredients listed under “marinade”.
Mix well and allow the chicken to marinate for 3 hours.
3. Take a pan and add in a tablespoon of butter. Add in the marinated chicken along with the
liquid to the pan. Cook the chicken for about 10-12 minutes. Cook until the chicken is dry and
starting to char here and there. Remove from heat and set aside. Now we will deglaze the
pan. Remove the chicken to a plate and add in half a cup of water to the pan. Bring to a boil.
The bits and pieces sticking in the pan is where all the flavour is. Once the water is boiling
and all the masalas sticking to the pan is released, remove from the pan and reserve this
liquid. We will use later.
4. Heat oil in a pan and add in the onions. Saute for a couple of minutes. Add in the tomato
puree and the salt.
5. Add in the red chilli powder, garam masala powder and cumin powder. Cook for about 10-12
minutes till the tomatoes are cooked and streaks of oil starts to appear.
6. Add in the reserved liquid (deglazed liquid) and the cooked chicken. Simmer the gravy along
with the chicken on a low flame for 10 minutes. If the gravy is too thick, add a little water.
7. Add in the fresh cream and the butter. Let it simmer for a couple of minutes more.
8. Remove from heat and serve with chopped green chillies, coriander leaves and drizzle a little
cream on top.
9. Butter chicken is ready!!