BUTTER CHICKEN

Butter chicken is one of India's most popular and much loved dishes. Tender chicken pieces cooked in a silky tomato based gravy. The gravy is mildly spiced , slightly tangy and slightly sweet. Here is my take on the restaurant style butter chicken. I hope you try it out and enjoy it as much as i did.

 INGREDIENTS

500 gm Chicken, Large Pieces (on the bone)

4 Large Tomatoes, Roughly Chopped

1/2" Ginger, Chopped

6-8 Cloves of Garlic, Chopped

2 Bay Leaves

4-5 Cloves 

1" Cinnamon

4-5 Cashews

4-5 Cardamom Pods 

2 tbs Tomato Paste 

2 tsp Kashmiri Chilli Powder 

1/2 tsp Garam Masala Powder

1 tbs Kasoori Methi

2 tbs Butter 

2 tbs Oil 

4 tbs Fresh Cream

2 tsp Sugar/ Honey 

Salt to Taste

For The Marinade 

2 tbs Thick Yoghurt

1 tbs Ginger Garlic Paste

2 tsp Kashmiri Chilli Powder 

1/2 tsp Haldi 

Juice of One Lime 

1 tbs Oil 

Salt to Taste

METHOD

• Wash the chicken pieces and drain all the excess water.
• Mix all the ingredients for the marinade in a bowl and apply it evenly onto all the chicken pieces.
• Let it marinate for a few hours .
• Heat 1 tbs butter and 1 tbs oil in a kadhai.
• Add the bay leaves, cardamom, cloves and cinnamon and fry till aromatic.
• Now add the chopped ginger and garlic, fry for a minute or two.
• Next add the chopped tomatoes and fry on high flame.
• Add tomato paste and continue to fry till the tomatoes turn soft.
• Now lower the flame, add the kashmiri chilli powder and fry for another 2-3 minutes.
• Turn the heat up and add half a cup of water and bring to a boil.
• Add the cashew nuts and mix.
• Cover and cook on low heat for 10mintues until the tomatoes are mushy.
• Cool completely and grind to a fine paste.
• Strain the masala paste and set set aside.
• Preheat the airfrier to 200°c for 3 minutes.
• Place the marinated chicken pieces in the Airfrier and cook for 20 minutes , turning the sides after 10 minutes.
• You could also cook the chicken in an oven or fry them in a pan till well done.
• Once the chicken is fried, cut them into smaller pieces and set aside.
• Heat 1tbs butter and 1tbs oil in the kadhai and add the ground masala paste.
• Fry the masala for a few minutes.
• Add in kasoori methi , sugar/ honey and salt to taste.
• Bring it to a boil.
• If the gravy is too thick add the ground masala water and adjust the consistency.
• Now add the fried chicken pieces.
• Cover and cook for 5 minutes on low heat.
• Add garam masala and fresh cream and mix thoroughly.
• Serve hot with fresh homemade naan or rotis.