Butter Chicken is one of our highly selling chicken dish in our menu.Almost every table and customer orders it.
Butter Chicken in a North Indian chicken recipe famous for its exotic taste. But surprisingly, it is made of all common Indian kitchen ingredients and it is easy to digest. Also known as Murg Chicken the best part of this chicken preparation is that you can add more layers of savor in it by adding or reducing the ingredients like tomato, kasuri methi, and yogurt according to your preferred flavor.
- Boneless chicken, completely skin removed: 2.1/4 lbs or 1 kg.
- 1 lemon: fresh juice extracted
- Salt: as per taste
- Chili powder: according to taste
- Cloves: 6 pieces
- Peppercorns:8-10 pieces
- Cinnamon: 1-inch stick 1 piece
- Bay leaves: 2-3
- Almonds: 8 to 10 pieces
- Cardamom: 3 to 4 pods of seeds
- Unsweetened yogurt (must be neutral in taste): 1 cup fresh,
- Fresh Coriander powder: 2 teaspoon
- Cumin powder-1 teaspoon
- Turmeric powder-1/4 teaspoon
- Vegetable, canola or sunflower cooking oil: 3 Tablespoons
- Onions: 2 chopped finely
- Fresh Garlic paste: 2 tsp.
- Ginger paste: 1 tsp.
- Tomatoes: One 14 oz. can /400 g. chopped and pureed by using a food processor
- Chicken stock: 2 cups /1/2 liter
- Dried fenugreek leaves: 2 tbsp. kasuri methi
- Butter:3 tablespoons
- Extra Coriander leaves for garnishing
How to cook the dish
Mix the chicken, lime juice, salt and red chili powder in a large, glass bowl. Cover and allow get seasoning and marinating for at least 1 hour.
Heat a flat pan on medium flame and roast well the cloves, peppercorns, cinnamon, bay leaves, and almonds on a nonstick tawa: keep on stirring against low heat until all the ingredients get slightly dark in color. Take the cardamom seeds after getting heated. Now take a dry coffee grinder and blend them in fine powder.
Mix the yogurt, mixed-spice powder, coriander powder, cumin, and turmeric powder together and add them to the chicken. Allow the mix to settle on chicken and allow marinating for another hour.
Heat the oil in a deep pan on medium heat. When the oil gets hot, add the chopped onions. Fry onions until they become golden brown in color. Now add ginger and garlic paste in it and keep on frying the mix for another minute.
Add the chicken in this mix (setting aside the marinade) and fry until chicken turns opaque, and the flesh turns whitish in color from its natural pinkish hue.
Now add the tomato paste, left-over chicken stock, kasuri methi, and the yogurt-spice treated marinade to the half-cooked chicken. Carry on the cooking process until the chicken gets tender and the gravy gets reduced to the half of its initial volume. Now it’s time to melt the butter in a small pan and then you need to pour it completely on the cooked chicken. Now garnish the cooked chicken with coriander leaves.
When thee chicken in completely cooked and butter is poured, now it’s time to add a smoky flavor in it, which is the result of traditional cooking of this dish on coal oven. In order to add smoky flavor, make a small bowl of foil and place it on the top of the chicken curry and hit a piece of charcoal and put it gently on the aluminum foil. Cover the dish so that smokes get absorbed in the chicken curry and the smoky flavor will be naturally induced.
Butter Chicken tastes yummy when served with Kaali Daal, butter Naans, and a fresh-cut green salad.