‘You as the cook must bring soul to the recipe!’ Rightly said for the delicious BUTTER CHICKEN we all dread to make in our very own kitchen. Am one among those who relish on their butter chicken only in the restaurants. With the pandemic lockdown in the beginning of the year 2020, not only sitting in a restaurant wasn’t an option but also ordering in. When the entire universe was crying for help, I was thankful for the safe cocoon that I was wrapped around in and silently crying for my share of butter chicken.
Thanking my wonderful go-to people and the million videos on YouTube, for now I have my butter chicken in my very own kitchen! As much as I would love to go out and sit alongside the beautiful ocean hearing the soothing waves and relish on the best butter chicken curry ever with my dear ones, I now will satisfy my small world within my walls till it is safe for us all. Hope you make your world happy with this butter chicken!
Here I am after 7years, Back to writing about what I love doing the most. In my kitchen! Spreading joy! #JANKITCHEN
170g Onion
200g Tomato
5 clove Garlic
1 inch Ginger
6 Cloves
5 Cardamom
2 Dried Red Chilli
10 Cashew
Few Coriander stem
1/4tsp Turmeric Powder
1/4tsp Cumin Powder
1/2tsp Coriander Powder
1/2tsp Red Chilli Powder
1/4tsp Kasuri Methi
1/4tsp Garam Masala
1/2tsp Sugar
Salt to Taste
Method for Onion Tomato Paste
Heat 2Tbsp oil. Add chopped garlic, ginger and dried red chillies. Add onions. Add the tomatoes and cashew when the onions being to brown. Add all the spices along with few coriander stems. Cover and cook till the tomato is mushy and oil separates. Grind it into a smooth paste once cooled. Sieve it for a silky smooth texture. At this stage you could refrigerate the mixture in an air tight box and use it within a week.
Ingredients for Chicken Marination
500g Boneless thigh chicken
2Tbsp Curds
2Tsp Chilli Powder
2Tsp GingerGarlic Paste
1/2Tsp Tandoori Masala(Works just fine without it)
Salt To Taste
Method for Chicken Marination
Marinate the chicken for 4hrs or overnight. Fry them in a grill pan or bake them at 200deg C.
Ingredients For the Gravy
50g - 100g Butter
Onion Tomato Paste
2Tbsp Cream
1Tsp Roasted Kasuri Methi
1Tbsp Coriander Leaves
1/4Tsp Garam Masala
1Tsp Honey
Salt to taste
Method for the Gravy
Heat 2Tbsp oil with 50g butter. Add the onion tomato paste. Cook till oil begins to seperate. Adjust the consistency by adding water. Add cream, roasted and crushed kasuri methi, Garam masala and coriander leaves. Add the pan fried chicken. Switch off flame and add honey and some butter. Close the pan and let it rest. Serve hot. Yummy in the tummy!
