My version of Butter Chicken is absolutely delicious in taste, packed with flavors, rich, silky and creamy. This is lip smacking dish loved by many across the world and most popular dish in any Indian Restaurant. This dish is eaten with Tandoori Roti, Naan or Paratha. Please hit the Like button if you like my video and Share it. Kindly Subscribe to my YouTube channel for more such wonderful recipes. I have mentioned detailed recipe below and also in description section of my video.

Recipe:

Ingredients:

  • Fresh Boneless Chicken – 1.5 kg.
  • Ginger and Garlic Paste – 2 tsp.
  • Hung Curd – One Cup.
  • Garam Masala powder- 1 tsp.
  • Salt to taste.
  • Lime juice – 2 tsp.
  • Coriander powder – One and half tsp.
  • Jeera powder – 1 tsp.
  • Kashmiri Red Chilli powder – 5 tsp.
  • Hot Red Chilli powder – 1 tsp.
  • Chat Masala Powder – Half tsp.
  • Ginger – 2-inch piece. Roughly Chopped.
  • Garlic – 12 cloves. Roughly Chopped.
  • Cashew nuts – 1 cup.
  • Bay Leaves – 2 medium size.
  • Lawang (Cloves) – 10 pieces.
  • Black Pepper – 1 tsp.
  • Cinnamon stick – 1 inch.
  • Green Cardamom – 4 pieces.
  • Butter – 1 small cup.
  • Onion – 2 medium size.  Roughly Chopped.
  • Tomatoes – 12 medium size – Roughly Chopped.
  • Cooking Oil – 2 to 3 tbs for roasting marinated chicken.
  • Sugar – 1 tsp.
  • Fresh Cream – 1 cup.
  • Kasuri Methi (Dried Fenugreek Leaves) – 2 tbs.
  • Charcoal – 1 medium size (for smoking the Butter Chicken).
  • Ghee – 2 tsp.

Method:

  • Clean/Wash the Chicken with water.  Remove the water and transfer the chicken in a mixing bowl.
  • Add hung curd, garam masala, ginger and garlic paste, jeera powder, coriander powder, one tbs of kashmiri red chilli powder, hot red chilli powder, salt to taste, chat masala powder, lime juice to the mixing bowl with the chicken.  Mix/Rub the marinate properly on the chicken so that chicken is nicely coated with this marinade.  Keep the marinated chicken in Fridge at least for 4 hours or overnight.
  • Take a Grill Pan and add 2 tbs of cooking oil.  Heat up the oil.
  • Place marinated chicken on the grill pan and charr the chicken from both sides on high heat. Chicken don’t have to be cooked completely on the grill pan.  Do this for all chicken pieces.  Keep it aside.
  • Take a large Kadai or Deep Pan and add 3 cups of water.  Heat it up.
  • Add chopped tomatoes, chopped onion, black pepper, cinnamon stick, bay leaves, cloves, green cardamom, chopped ginger, chopped garlic in to the Kadai.  Mix it well and cook for 8 to 10 minutes on high flame.
  • Add 100 gms of butter, 2 tbs of Kashmiri red chilli powder in to the Kadai.  
  •  Mix it well and cook this whole mixture for another 20 minutes with Kadai Lid covered and on medium flame.
  • Turn off the heat after 20 minutes.  Allow this Kadai ingredients to cool down.
  • Take a mixer grinder.  Add the boiled Kadai ingredients in to the mixer grinder. Grind these ingredients into fine paste.
  • Take a Sieve / Strainer and place it on a large bowl.
  • Strain the mixture/ingredients paste using a Sieve into the bowl.
  • Discard the coarse ingredients left over in the Sieve.
  • Take the same large Kadai and heat it up.
  • Add remaining butter to the Kadai.
  • Add remaining Kashmiri red chilli powder to the melted butter in the Kadai.  Stir it only for 8 to 10 seconds.
  • Pour the strained/filtered gravy paste into the Kadai immediately and keep stirring.
  • Cook this gravy for 5 to 8 minutes on medium flame with lid covered on the Kadai. Add a bit of water if gravy is too thick.
  • Add salt as per taste.
  • Add grilled / charred chicken pieces in to the Kadai and mix it well.  Cook this chicken on medium or low flame for another 15 to 20 minutes until the chicken is completely cooked.  Keep the Kadai lid covered.
  • Take another frying Pan and heat it up.  Add Kasuri Methi and roast it for 3 to 4 seconds on medium flame.  Turn off the heat.  Allow roasted Kasuri methi to cool down.  Using your palm and finger crush the Kasuri methi into fine powder.  
  • After the chicken has completely cooked, add sugar and 2 tbs of Kasuri methi and 3/4th of the fresh cream to Butter Chicken gravy.  Keep 1 tbs Kasuri methi and little cream for garnishing.  Mix it well and cover it with the lid.  Keep the flame of low/medium.  Cook it for another 5 to 8 minutes.
  • Take the charcoal and place it on cooking gas flame.  Burn the charcoal until it is properly lit.
  • Place a small steel cup or any small steel bowl in the middle of the butter chicken gravy in the Kadai.  Gravy should not enter this cup.
  • Turn off the flame of Kadai.  Place the burnt charcoal in this cup.  Pour the Ghee on this burnt charcoal in the cup and immediately cover the lid of the Kadai. Don’t allow the charcoal smoke to escape from the Kadai.
  • Leave the lid covered for 15 minutes allowing the ghee and charcoal smoke to infuse in the Butter Chicken gravy.
  • Delicious Butter Chicken is ready to be served.  
  • Transfer Butter Chicken in a serving bowl.  Garnish it with remaining fresh cream and Kasuri methi powder.  Serve hot.
  • Delicious Butter Chicken is eaten with Naan, Paratha or Tandoori roti.
  • Happy Eating.