Butter chicken is one of the most popular curries at Indian restaurant and every state in india has different tastes of butter chicken . butter chicken is chicken cooked in smooth buttery and creamy gravy .
The dish butter chicken was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi
For chicken and marinade:
- 1 tbsp garam masala
- 1 tsp salt
- 2.2 lbs (1 kg) whole chicken cut into 16 pieces
- 2 tbsp lemon juice
- 2 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 2tbsp tandoori masala powder
- 2 tbsp yogurt
- 2 pinch orange red colour
- Tomato puree of 8 tomatoes
- 2 onion finely chopped
- 4 green chillis
- 50 grams cashew nuts
- 2 Bay leaves
- 1 tbsp Kasturi Methi
- 1 tbsp garam masala
- salt to taste
- 1/2 tsp sugar
- 2 table spoon tomato sauce
- Fresh cream
For the tandoori chicken
1.Add chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade.
2.Mix well and let it marinate for about 2-3 hours or overnight.
3.Thread chicken pieces onto skewers (if using bamboo skewers, immerse them in water for 30 minutes prior to using). Place on a baking sheet lined with aluminum foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven.
For the butter chicken sauce
Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/ kadai, add bay leaves
When the spices become fragrant add ginger garlic green chilli paste. Sauté until fragrant.
Add tomato purée, mix well with the seasoned butter, cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3-5 minutes.
Now add salt to season, sugar to balance out the tartness of the tomatoes, kasuri methi, red chilli powder, red colour and garam masala. Sauté it on medium heat for another minute.
Add cashew nut paste, sauté it on medium heat another 1-2 minutes until it leaves fat at the sides of the wok.