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Ingredient
Butter Chicken
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Chef :
The Epicurean FeastButter Chicken
Butter chicken...... This is what most of us land up ordering whenever we visit a restaurant. At least, I do. I feel this would be an appropriate dish for picnic. So, I thought of preparing this spicy, creamy and flavorful delight at home. The gravy is prepared with mainly tomatoes and cream. It is very easy to prepare and can be prepared in approximately an hour.
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Ingredient
Food ration :
4-5 servingsCooking time :
50 mins
800 g
chicken
1/2 cup
yoghurt
1 tablespoon
garlic paste
1 tablespoon
ginger paste
1 teaspoon
turmeric powder
1 teaspoon
salt
1/2 teaspoon
chilli powder
1 1/2 teaspoon
cumin powder
1 1/2 teaspoon
coriander powder
7-8
cardamom
10-12
peppercorns
5-6
cloves
As needed
Coriander leaves chopped to garnish
1/4 cup +1 tablespoon
heavy cream
2 tablespoons
cooking oil
1/2 tablespoon
sugar
2 tablespoons
butter
To taste
Salt according
1/2 teaspoon
kasuri methi
Cooking instructions
* Step 1
In a bowl, take the chicken and add all the marinades, and let it sit for about an hour to overnight, if possible.
* Step 2
Take a pan, heat it on medium flame. Once hot sprinkle some oil and add the marinated chicken. Do not overcrowd them. You can put them in batches. Cook each side of the chicken for 3-5 minutes till chicken turns brown to little black on each side.
* Step 3
Once done, remove the chicken in a bowl. The chicken will be semi cooked at this point, do not worry we will cook it later.
* Step 4
Also while cooking the chicken there might be some burnt pieces of the chicken. You can keep some of them aside and use them in the gravy. They add extra aroma to the dish.
* Step 5
In another pan, add oil and butter and heat it. Once hot, add the ginger and garlic paste, sauté for a minute.
* Step 6
Add the chopped onions and sauté for about 5 minutes. Then add tomatoes, turmeric, cumin, chilli, coriander powder, star anise, cardamom, peppercorns, cloves, cinnamon stick and continue cooking.
* Step 7
Cook it for around 30 minutes. After 30 minutes, turn off the gas and let it cool.
* Step 8
After it cools down, transfer everything to a blender and blend it to a smooth paste.
* Step 9
I like my butter chicken, smooth therefore I prefer straining the mixture. Once straining is done transfer everything to the same pan and turn on the flame and also add the chicken. Cook the chicken till it is completely done and you achieve a thick consistency of the gravy.
* Step 10
Add the cream and stir. If you feel that the gravy has become too thick, you can add a splash of water or some butter to it.
* Step 11
Add the kasoori methi at the end and turn of the flame.
* Step 12
Garnish it with chopped coriander and the remaining cream and serve hot with rice or naan.
Note: if there is a photo you can click to enlarge it
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