Is there anyone who can say no to Butter chicken. Delicious half fried chicken in an utterly butterly yummy creamy sauce.... ooooo!!!! Over the years, Ive tried many different ways to make this dish and this recipe is my favourite- just like a perfectly made restaurant butter chicken. Iam giving a step by step instruction on how I make this... and I have to tell u, get ready for a lot of "Mamma, I love u, U r the greatest cook" when U serve this to your kids.
To Marinate the chicken:
Chicken: 500 gms (boneless would be better, but here Ive used leg pieces and breast pieces)
Coriander Powder: 1 tsp
Chilly Powder: 1 tsp
Turmeric Powder: 1/4 tsp
Ginger garlic Paste: 2 tsp
Salt: 1/2 tsp
For the sauce:
Onions: 2 medium roughly chopped
Ginger Garlic paste: 2 tsp
Coriander Powder: 2 heaped tsp
Chilly Powder: 1 heaped tsp
Cumin Powder: 1/2 tsp
Tomato: 2 medium roughly chopped
Kasoori methi: 1 heaped tsp
Yoghurt: 2 tbsp
Fresh cream: 2 heaped tbsp
Butter: 1 tbsp
Oil: 2 tbsp
Marinate the chicken in the to marinate ingredients and keep aside for 20 minutes.
Heat oil in a pan and saute the chicken like shown in the pic. Keep it aside
Now in the same oil, saute the onions, ginger and garlic for a minute on low flame.
Add the coriander powder,Chilly powder and cumin powder and saute again for a minute on low flame
Now add the roughly chopped tomatoes and saute again for 2 minutes on low flame.
Add 2 cups water and let it get cooked.
When it is half done, add the Kasoori methi
and the cashewnuts and again close and cook for 2 minutes
Turn off the stove and allow it to cool.
Transfer this to a blender and add the yoghurt and make a smooth paste.
Now in the same pan, melt the butter
Add the blended sauce and the chicken pieces.
At this point I added a pinch of kesari colour mixed in 3 tbsp water
(you can add colour or omit the step, totally upto you, usually I dont add, but I wanted the curry to look photogenic)
When the chicken is properly cooked, add a tsp of sugar and the fresh creamand let it boil for a minute.
Turn off the stove and serve hot with Rotis.