Butter Chicken Recipe
Butter Chicken made with a combination of butter, tomato puree, garam masala, and other spices
Photo Courtesy Extrawdwmagic.com
Ingredients
- Chicken (boneless cut into cubes) – 1/2 kg
- Butter – 2 tbsp
- Medium sized onion – thinly sliced
- Fresh Breakfast Cream
- Boiling Water – 1 cup
- Chili – 2, split lengthwise
- Peppercorn – 1 tsp
- Black Cumin – 1 tsp
- Yogurt – 1/4 cup
- Chili Powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1 tsp
- Clove – 3 whole
- Tomato Paste – 2 tbsp
- Salt – to taste
Butter Chicken
Marinade
Instructions
- Grind peppercorn and black cumin till powder.
- Add remaining dry ingredients of the marinade, including cloves, and grind again.
- In a bowl, add the yogurt,tomato paste and ground powders and mix well.
- Add boneless chicken and salt, making sure the marinade coats the chicken completely. Keep in the refrigerator overnight.
- An hour before making the curry base, take the bowl outside from the refrigerator to bring to room temperature.
- Heat a saute pan and add butter when it is hot.
- Once the butter melts completely, add the sliced onions.
- Ensure the flame is not too high which would then burn the onions.
- Fry the onions till they are reduced to a dark brown color.
- Add the chicken and the remaining marination sauce.
- Cook the chicken till the sauce reduces and the oil clears (5-10 minutes).
- Add boiling water, stirring it well.
- Cover the saute pan and allow the chicken to cook completely until it is tender (15-20 minutes).
- When chicken is cooked through, stir in the fresh cream and stir gently till it dissolves.
- Add slit chili or extra cream on top to garnish.