Perfect butter chicken

BUTTER CHICKEN

INGREDIENTS  FOR MARINATING THE CHICKEN

·         Boneless chicken – 350 gms

·         Curd – 3 tbsp

·         Ginger garlic paste – 1 ½ tsp

·         Red chilli pwdr – 1 tsp

·         Turmeric pwdr – ¼ tsp

·         Garam masala pwdr – ½ tsp

·         Kasoori methi pwdr – ¼ tsp [ optional ]

·         Oil – 1 tbsp

·         Salt to taste

·         A pinch of tandoori food colour [optional ]

PREPARATION

1.    Clean ,wash ,rinse  the chicken.Drain the excess water and chop it into small cubes .

2.    Make a mixture of all the ingredients except oil .

3.    Add the chicken to it and mix well with clean hands .

4.    Cover and refrigerate for 30 mins or more or over night .

**** more the marination better the taste.

METHOD

Take a thick bottom pan, heat it with oil.

Add the marinated chicken and mix well.

Turn the flame to medium ,cover and cook for 2 or 3 minutes for the chicken to sweat completely .[ leave water ]

Open the lid and mix well.

Cook the chicken till it is done and complete water is absorbed .

Keep this chicken tikka aside

INGREDIENTS FOR THE GRAVY

·         Onion – 1 big

·         Tomato – 2 big

·         Ginger garlic paste – 1 tbsp

·         Red chilli pwdr – 1 or 2 tsp or as per taste

·         Garam masala pwdr – ¾ tsp

·         Coriander pwdr – 2 or 3 tsp [reduce 1 tsp and add 1 tsp of jeera pwdr ]

·         Turmeric pwdr – ¼ tsp

·         Sugar – 1 or 2 tsp

·         Ketchup – 1 tbsp

·         Butter – 3 or 4 tbsp

·         Kasoori methi pwdr – ½ tsp

·         Fresh cream – 3 or4 tbsp

·         Oil + ghee – 1 tbsp

·         Tandoori food colour – a generous pinch [ optional ]

PREPARATION

Blend the tomato into fine puree.

Heat oil in a pan .

Add chopped onions and fry till translucent .

Add ginger garlic paste and fry till raw smell leaves .

Add tomato puree and fry till oil separates .

Add chilli pwdr + coriander pwdr + garam masala pwdr + salt + turmeric pwdr and fry till the raw smell of masalas leave.

Add 1 cup water and allow it to boil for 3 or 4 mins on medium low flame .

Add sugar + ketchup and mix well.

Allow this mixture to cool.

You can add more ¼  or  ½ cup of water if required . [ the gravy has to be thick and not watery ,so adjust accordingly ]

Blend this mixture into a fine puree .

Strain it and keep aside .

**** you can make this gravy and refrigerate for a day or 2 and use it .

 

METHOD

Heat butter in a pan , add the masala puree and mix well.

Stir and cook .

Once it starts bubbling add the chicken and mix well .

Add the fresh cream and mix well .

Simmer on low flame for 1 or 2 minute .

Finally sprinkle the kasoori methi pwdr and mix well.

Transfer to a serving bowl .

Serve hot with any Indian bread or basmati rice

NOTES

1.    While frying the chicken , it takes less time to cook as it is small in size.

2.    In restaurants they add food colour .

3.    Also sugar is a must for restaurant kind taste.

4.    You can also roast the marinated chicken in a tandoor or oven.

5.    Instead of food colour try using Kashmiri red chilli pwdr .

*** you can try this recipe with panner /  mushroom etc.

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