Butter Chicken - yummmmmmmmI am sure everyone who is a lover of paneer and chicken would have never missed out on the butter paneer or the butter chicken meal with paratha.
It is a dish that you will find in every Indian restaurant menu. Its buttery, tangy, spicy and just yummy.
I have enjoyed amazing butter chicken at 'Urban Tadka' in Andheri in Mumbai, India - ofcorse this was almost seven years ago.After moving to the US - we never liked the butter chicken served at the restaurants here. It seemed to be only a creamy curry with red color in it and with dry pieces of tandoori chicken which seemed bland.
Alas - had to try and make this stuff at home to enjoy the flavors.
This has been a regular at our home with paneer, chicken and even with mix veggies.
Marinade for chicken
4 boneless skinless chicken thighs or chicken breasts - cut into 1 inch pieces
1/4 cup sour cream OR hung curd
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon curry powder
1 teaspoon tandoori masala
1 teaspo0n salt
1 inch cinnamon stick
2 green cardamoms
small piece of mace
3 large tomatoes
1 medium onion
7 ti 8 cloves garlic
1 inch ginger - juilined
1/4 cup buter
1/4 cup heavy cream
1 teaspoon tandoori masala
1 tablespoon kasuri methi (crushed)
salt to taste
chopped cilantro for garnishing
For tandoori chicken/chicken tikka
In a big bowl add tandoori masala, curry powder, ginger paste, garlic paste, sour cream and salt and mix well. Massage this mixtures onto the chicken pieces with your hands so that all the chicken is evenly covered in the tandoori masala. Cover and put aside for at least an hour (overnight is ideal).
Put them on a skewer and cook them in an oven at 350 degrees fahrenheit for about 15 to 20 minutes. you get nice cooked chicken tikka. Take them out of the skewer and let them sit covered.
For the Gravy
In a karahi add 1/8 cup of butter. When it melts add the cinnamon stick, cloves, peppercorns, cardamom, mace and let it saute and emit a nice fragrance - be careful not to burn the spices. Take them out in a plate. In the same oil, add chopped garlic and chopped onions and fry/saute till they get a nice golden brown color. Add the kasuri methi and mix well till all the onion pieces are coated with kasuri methi. Now add the chopped tomatoes and mix well. Cover and let it cook for 10 minutes till the tomatoes get all mushy. Now add tandoori masala and salt to taste and let this mixture cool.
Once the masala mixture has cooled down - add the sauted spices and this mixture into a blender and mix to form a smooth paste. No need to add water as the tomatoes will be liquidy enough.
In the same karahi, add the balance 1/8 cup butter. When it gets hot, add the juliened ginger and saute for about 20 seconds. Now add the tomato and spice paste and mix well. Cover and let it simmer for about 5 minutes. Now add the cooked chicken and mix well. Add the heavy cream and check salt. Garnish with cilantro and serve with hot nans, rotis or rice.