Butter Chicken

 
 Ingredients

For Marination
800  grams of chicken cut into pieces (preferably boneless)
1  tablespoon(s) slightly sour yoghurt (optional)
1  tablespoon(s) vinegar or lemon juice
1  teaspoon(s) each of coriander, cumin and red chilli powders
1  onion chopped and made into a paste (optional)
2  teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)

For the Gravy

4  large tomatoes chopped
4  tablespoons butter
1  tablespoon(s) fresh cream
1  teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2  teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing

Cooking Method :

    Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
    Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25  minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
    Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7  minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
    Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10  minutes or till the curry is thoroughly heated through.

Butter Chicken Recipe

Ingredients

700 gms raw chicken

Marinade:

1 tsp red chilli powder

1 tsp ginger garlic paste

Salt to taste

1/2 kg curd

Gravy:

100 gm white butter

1/2 tsp black cumin seeds

1/2 kg tomato - pureed

1/2 tsp sugar

1 tsp red chilli powder

Salt to taste

75 gm white butter

100 gm fresh cream

4 sliced green chillies

1/2 tsp crushed fenugreek leaves


Method

For marinating the chicken:

Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


For the chicken gravy:

Heat white butter in pan.

Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat. Serve hot with rice or naan.