Butter Chicken is a North Indian dish, but loved and eaten not only all over India, but also all over the world. I have eaten this delicacy in Indian Restaurants across Europeon Countries, England, Scotland, America, Singapore, Malaysia, Thailand, Mauritius, South Africa, Kenya, Qatar, Dubai, Oman, Bahrain, Saudi Arabia, Maldives and Srilanka. The taste varied from place to place but were delicious. Butter Chicken is one of my favourite dish.
I have cooked this dish numerous times at home on demand from my daughters. They just love this dish, the way I cook. You should definitely try it at home.
1 kg of Boneless Chicken Breasts.
1 cup of hung Curd.
1 cup of normal Curd – whipped nicely.
3 tsp of Dried Kasuri Methi (Fenugreek) leaves. Crush the leaves using your palms until coarse powder.
200 gms of Unsalted Butter (white butter).
2 tsp of cooking oil.
1 cup of Fresh Cream.
2 Green Chillies – just slit from center.
2 tsp of Red Chilli powder.
1 tsp of Coriander powder.
1 tsp of Cummin powder.
1 tsp of Garam Masala powder.
1 Lime juice.
Half tsp of Turmeric powder.
2 tsp of Shahi Cummin (Jeera) seeds.
2 kg of Tomatoes – Grinded into paste (puree).
2 tsp of Ginger & Garlic paste.
Salt to taste.
2 tsp of Sugar.
1 tsp of Kalonji Seeds (Onion seeds).
Method: First Stage:
Prepare Marinate for Chicken.
Take a bowl. Add Hung Curd, Lime juice, 1 tsp of Red chilli powder, Little Salt, Half tsp of Garam Masala powder, 1 tsp of Ginger & Garlic paste, 1 tsp of cooking oil, Cummin powder, Coriander powder, pinch of Turmeric powder. Mix them very thorougly.
Add Chicken Breast pieces to the above Marinate. Coat/Rub the chicken well with the marinate. Keep it in the Refrigerator for atleast 8 hours.
Barbeque this Marinated Chicken on both sides or Grill it in an Oven at 180 deg C for 25 – 30 minutes.
Remove the cooked chicken and cut them into 1 inch X 1 inch cube pieces. Keep it aside.
Take a Kadai (Deep Pan) and heat it up.
Add 100 gms of Unsalted Butter and remaining cooking oil. By adding cooking oil to butter, you avoid the butter from burning.
After Butter has melted, Add Kalonji Seeds. Allow it to pop. Then Add Shahi Cummin (Jeera) seeds.
Add all the Tomato paste into Kadai. Now this is where you need to have patience. Keep stiring well on high heat until all the water is dried completely and Tomatoes are reduced and cooked well. Tomato also changes colour to darker side after cooked completely.
Add remaining Red Chilli powder, Garam Masala powder, Green Chillis, Sugar, Whipped Curd, Half cup of Fresh Cream, Salt to taste, pinch of Turmeric powder, and ginger / garlic paste. Stir and cook all these ingredients well on high heat.
Add Grilled/Barbequed Chicken pieces into the Kadai and gently mix them all. Cover the Kadai with a lid and let it cook for 10 minutes on Slow Heat. By doing this all the flavours are infused into Chicken. Donot allow it to stick at the bottom.
Add half of the Dried Kasuri Methi (Fenugreek) leaves, remaining butter, and mix it well.
Switch off the heat and cover the lid. Leave it for another Ten minutes.
Take a serving bowl. Transfer chicken from Kadai to serving Bowl. Add rest of the Fresh Cream evenly on top and remaining Dried Kasuri Methi leaves. Ready to eat this wonderful dish – the way I cook.
Butter Chicken goes well with Tandoori Roti/Paratha/Chappati/Naan/Jeera Rice. Choice is your on how to have it.