Butter Chicken

 

Butter Chicken is an Indian dish loved by every non-vegetarian Indian, which is served at almost every hotel serving Mughlai food.  Have a look at its recipe.

Ingredients (3-4 Servings) :

• Chicken Breast - 1
• Onions - 2-3
• Tomatoes - 4-5
• Green Chillies - 2
• Kasuri Methi - 2 Tbsp
• Ginger Paste - 1 Tbsp
• Garlic - 7-8 Cloves
• Sugar - 2-3 Tbsp
• Cashew Nuts - 10-15
• Powdered Spices -Kashmiri Chilli Powder - 1 Tsp , Turmeric Powder - 1/2 Tsp, Dhanajeera Powder - 1 Tsp, Garam Masala Powder - 1/2 Tsp
• Whole Garam Masalas - Cinamon Stick (Tej)- 2-3 inches piece , Cloves (Laung) - 5-6, Black pepper powder - 6-7 , Green Cardamom (Chhoti Elaichi) - 5
• Salt to Taste
• Butter - 1/2 Cup
• Fresh Cream - 1/2 Cup
• A piece of coal
• Ghee - 1 Tsp (For pouring over coal)

Method :

• Cut the chicken breast into small pieces , marinate them with the 1 tsp Ginger paste, salt , 1/2 tsp Kashmiri Chilli Powder and 1/4th tsp Turmeric Powder. Keep  it aside for half an hour. 
• In the meanwhile prepare the gravy by frying roughly chopped onions, tomatoes, garlic and green chillies and the whole Garam Masalas for 10-15 minutes.
• Now add salt, sugar, Kasuri methi, cashew nuts and powdered spices to the gravy and fry it for 5 minutes.
• Once it cools down , grind it in a mixer to a smooth and fine paste.
• Heat butter in a utensil and add the paste to it. 
• Once the paste begins to boil, lower the heat and add the fresh cream to it, mixing it continuously.
• Now, fry the chicken in little butter in another utensil for around 15 minutes and add it to the gravy.
• Let it cook on low flame for 5 minutes.
• Meanwhile, heat a tiny piece of coal for around 15-20 minutes , put it in a small bowl and place it over the gravy and immediately add 1 tsp ghee over the coal and shut the lid tight for 5-7 minutes so that the butter chicken gets a smoky flavour.
• Now, remove the coal utensil and keep the lid shut.