Butter Chicken

Butter Chicken as the name suggests is Chicken cooked with butter. Typically boneless chicken pieces are used in this dish and are cooked in a tomato based gravy with select Indian spices. It is the most versatile and popular Indian meat dish as it can be paired very well with breads, rotis (Indian Flat bread), naans or rice. It has an amazing smooth creamy texture and is simple yet flavorful. Also the spice levels can be adjusted to suit ones palate and really do not affect the overall impact of the dish. Presenting here a not very conventional but a very easy recipe for the butter chicken.

INGREDIENTS:

Boneless chicken 400 gms

For marination :

Coriander powder  2 tsp

Cumin powder       2 tsp

Red chilly powder 1 tsp

Ginger paste         1 tsp

Garlic paste          1 tsp

Curds/Plain yogurt  2 Tbsp

Salt to taste

Black pepper powder 1 tsp

1 small size onion  grated finely

Other ingredients :

Kasuri methi (Dried fenugreek leaves) 1 tsp

Tomato Puree made using 6 med size tomatoes 

2 to 3 Tbsp of salted butter.

Beaten fresh cream 2 to 3 Tbsp (Including for garnishing)

Chopped coriander for garnishing

METHOD:

1. Clean the chicken and cut into pieces around 2 inches.

2. Marinate the chicken pieces using all ingredients above listed for marination.

3. Mix well . Cover and keep refrigerated for at least 2hrs. Overnight marination is even better to bring out the flavors.

4. In a thick bottom pan or wok, heat the butter on low flame.

5. Add the tomato puree to the butter, mix well and fry for around 2 to 3 mins.

6. Add 2 Tbsp of beaten cream to this puree. and stir well.

7. Once this realease a little oil, add the marinated chicken and mix well . Add little water if required .

8. Keep covered on low flame . Keep stirring occasionally till it cooks. 

9. Add water to adjust consistency to your choice but typically it is a semi-dry dish.

10. If required add salt (Remember the butter also has salt in it).

11. Turn off heat, Add the Kasuri methi, Little more butter on top.

12. Garnish with some fresh cream and chopped coriander leaves.

13. Serve Hot with Bread of your choice or plain steamed rice or Jeera rice.