Indian Butter Chicken Recipe

AuthorAwan
RatingDifficultyAdvanced
Butter-Chicken
Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

INGREDIENTS

FOR CHICKEN

  • 500 grams chicken,cut in 1 inch chunks
  • 2 tablespoon Tandoori masala(or tikka masala or 1 extra teaspoon red chilli powder)
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin seeds or powder
  • ½ teaspoon Garam Masala Powder(garam masala)
  • 1 teaspoon red chilli powder
  • 2 tablespoon lemon juice
  • 3 tablespoon yogurt
  • Salt to taste
  • 1 tablespoon oil

OTHER

  • Coal to smoke
  • 6 wooden skewer(soaked in water for 4 hours)

FOR GRAVY

  •  cup butter
  •  cup tomato purée(or blend 3 large tomato and ½ cup water into smooth purée)
  • 2 tablespoon tomato ketchup
  • Spices
  • 1 tablespoon Kashmiri chilli powder
  • 1 tablespoon fenugreek leaves(kasuri meethi)
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin seeds or powder
  • ½ teaspoon turmeric powder
  • ¾ teaspoon salt

OTHER

  • 1 fistful or 50 grams cashew nuts, powdered
  • ½ cup cream

Method

FOR CHICKEN

  • Combine all the ingredients of chicken in a bowl and marinate for at least 30 minutes or overnight.
  • Skewer the chicken chunks evenly. ( Skip skewering if you don’t want to cook chicken over direct flame.)
  • Cook chicken in a pan for 7-8 minutes on high flame, do not cover the lid.
  • With the help two tongs hold skewers over direct flame and cook until you get few grilling marks. (This Step is optional.)

TO SMOKE

  • Heat a charcoal until red hot then place charcoal between chicken and drizzle few drops of oil. Cover tightly so smoke is trapped.

FOR GRAVY

  • While chicken smoked, prepare gravy. Heat butter in a pan and add all ingredients except cashew powder and cream. Cook for 5 minutes until color changes.
  • Remove chicken from skewers and add to the gravy. Also add cashew powder and cream. Mix well.
  • Thin out gravy to desirable consistency with water or milk.
  • Simmer over low heat for few minutes until a little oil rises over top.
  • Garnish with some cream and fenugreek leaves.

Ingredients

Directions

Indian Butter Chicken Recipe