How To cook butter chicken

 

For the Chicken Marinade:

• 500 grams boneless chicken (cut into bite-sized pieces)
• 1 cup yogurt (thick, unsweetened)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice
• Salt to taste

For the Butter Chicken Gravy:

• 3 medium tomatoes, roughly chopped
• 1 large onion, chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons butter (or ghee for a richer flavor)
• 1-2 green chilies (optional, for heat)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 cup heavy cream (or fresh cream)
• ¼ cup cashew paste (soak 10-15 cashews in hot water and blend into a smooth paste)
• Salt to taste
• 1 tablespoon sugar (optional, to balance flavors)
• Fresh coriander leaves (for garnish)

Instructions:

Step 1: Marinate the Chicken

1. Prepare the marinade by mixing yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
2. Add the chicken pieces to the marinade and coat them evenly.
3. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Step 2: Cook the Chicken

1. In a pan, heat a little oil and grill or fry the marinated chicken on medium heat until cooked through. You can also use a grill or oven to cook the chicken for a smoky flavor. Set aside.

Step 3: Prepare the Butter Chicken Gravy

1. In a large pan or skillet, heat 2 tablespoons of butter over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies, and cook for 2 minutes until the raw smell disappears.
4. Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy (around 8-10 minutes).
5. Once the tomato mixture has cooked down, cool slightly and blend it into a smooth paste.

Step 4: Combine Chicken and Gravy

1. Return the tomato paste to the pan, add cashew paste, and cook for 5 minutes.
2. Add grilled chicken pieces to the gravy and mix well.
3. Stir in cream and sugar (optional), and cook for another 5-7 minutes on low heat. Adjust salt and seasoning to taste.
4. Add a tablespoon of butter on top for extra richness.

Step 5: Garnish and Serve

• Garnish with fresh coriander leaves and serve hot with naan, rice, or roti.

Tips:

• For a smoky flavor, you can char the chicken over a grill or flame.
• Adjust the cream and butter according to how rich you want the dish.
• For a healthier version, you can substitute cream with yogurt.