Butter chicken is perhaps the most popular Indian dish I can think of, and for good reason. It’s a great introduction to Indian food and curries. If you are not used to heavily spiced foods both in the sense of spices (cinnamon, cardamom, cumin, etc) and heat, then buttered chicken is the curry for you. Think of it like training wheels for tongue. Try this authentic buttered chicken to get your feet wet and get to eating more curries.
Ingredients
Chicken Marinade
- 450 grams to ½ kg chicken (or 1 lb.)
- ¾ tbsp. lemon juice
- ¼ tsp. Salt
- ½ tsp. Red chili powder
Second Marinade
- ¾ tsp. kasuri methi crushed or powdered
- ⅛ tsp. turmeric
- ½ to ¾ tsp. garam masala powder
- ¾ tbsp. oil
- 1 tbsp. ginger garlic paste
- ½ cup Greek/Plain Yogurt
Makhani Masala (Gravy)
- 2 tablespoons butter
- 1 tsp. ginger garlic paste
- One thin 2 inch cinnamon stick
- 2 green cardamoms
- 2 cloves
- Generous pinch of methi powder (fenugreek seeds powder)(optional)
- 1 to 2 green chilies slit
- 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
- 1 tsp red chili powder
- 10 cashew nuts or blanched almonds
- ½ to ¾ tsp. garam masala powder
- ½ tbsp. kasuri methi crushed or powdered
- ¼ tbsp. sugar
- salt as needed
- 80 to 100 ml heavy whipping cream
- Cilantro leaves for garnishing
Direction
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Please follow the preparation work mentioned above before the step by step instructions. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes
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Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
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Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
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Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
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To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
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Pour 1 cup water and add methi powder, cashew or almond paste or almond milk. Adjust the water to suit your desired consistency
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Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
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Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
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Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
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Garnish punjabi murgh makhani with coriander leaves and extra cream if desired
Recipe source: Swasthi’s Recipes
Photo source: @foodess
