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Butter Chicken Recipe:
Ingredients:
1 medium onion, finely chopped
4 garlic cloves, crushed
2.5cm piece of ginger, finely grated
5cm piece of ginger, finely shredded
1 tbsp lemon juice
1/2 tsp chilli powder (optional)
2 tsp paprika
2 tsp Kashmiri garam masala (see below)
2 tbsp sunflower oil
1.5kg chicken, jointed into 8 pieces
40g butter
3 tbsp tomato purée
1 tsp salt
1 tbsp Billington’s Light Muscovado Sugar
150ml double cream
Small bunch of fresh coriander, leaves picked and chopped
For the Kashmiri garam masala:
11/2 tsp cumin seeds
11/2 tsp fennel seeds
3/4 tsp cardamom seeds (not pods)
1/4 tsp kalonji (black onion or nigella seeds)
1/4 tsp black peppercorns
1cm piece of cinnamon stick
4 cloves
1/4 tsp grated nutmeg
Method:
1. Make the Kashmiri garam masala. Heat a dry, heavy-based frying pan over a high heat. Lower the heat to medium, add all the spices but the nutmeg and shake the spices around in the pan for a few seconds until they darken slightly and start to smell aromatic. Tip into a spice grinder or a mortar and grind to a fine powder. Stir in the nutmeg. (Any leftover garam masala will keep, sealed, in a small glass jar, for up to 2 months.)
2. Put the onion, garlic, grated ginger, lemon juice, chilli powder if using, paprika, 1 teaspoon of the garam masala and 1 tablespoon oil into a small food processor and blend to a smooth paste, adding a tablespoon or 2 of water, if necessary.
3. Heat the remaining oil in a large, deep frying pan or flameproof casserole, add the chicken pieces and fry them over a medium-high heat until lightly browned on both sides. Remove to a plate and set aside. Add the butter and spice paste to the pan and fry for 3-4 minutes until the paste starts to separate from the oil. Add the tomato purée mixed with 250ml water, the salt and sugar. Cover and simmer for 10 minutes.
4. Stir the shredded ginger and cream into the sauce, then add the chicken pieces, turning them once or twice to cover them in the sauce. Cover and simmer for 15-20 minutes, stirring now and then, until the chicken is tender and cooked through. Uncover, sprinkle with the remaining garam masala and the chopped coriander and serve with naan bread or basmati rice.
Ingredients:
chicken - 1 kg
butter - 25 gms
to marinate:
yogurt - 3 tbsp
lime - 1 small
salt to taste
cumin powder - 1 tsp
coriander powder - 1 tsp
chilly powder - 1 tsp
yellow/orange colour - 1/4 tsp
gravy:
butter - 25 gms
chilly powder - 2 tsp
coriander powder - 2 tsp
cumin powder - 2 tsp
blackpepper- 2 tsp
tomato - 5 big
ginger - 1″ piece(julienned)
sugar - 1 tsp
salt to taste
cream - 2 tsp
green chilly - 3 (finely chopped)
garnishing:
grated cheese/butter
cream
croianderleaves(fresh and chopped finely)
Method of Preparation:
Cut chicken into 8 - 10 pieces, wash and strain
prick pieces with a fork and mix with the ingredients given for, and marinate for 2 hrs
after 2 hrs, melt 25 gms of butter in a wide pan, add chicken pieces, cover and cook until the meat becomes tender.
When it’s done well, leave the pan opened and cook on low heat to dry up the extra fluid in the pan, stir alternatively inorder to avoid burning.
Melt butter in another pan and add all the powder spices and fry for a minute
Add chopped tomatoes and ginger with sugar and salt to taste and fry till the fat separates
stir in well beaten cream and reduce the heat.
Add chicken and finely chopped greenchillies, mix well, cover and cook on low heat for 5 mins
serve it garnished with grated cheese/butter, whipped cream and finely chopped coriander leaves
serve it with ghee rice or parantha or chappatti or with anything of your choice.
