Butter Chicken

 
BUTTER CHICKEN

Well the origin of this dish is fairly debatable. But as per popular folklore, to many a surprise, this delicacy wasnt invented in India but rather in Great Britain, albeit by an Indian Chef.

It is said that an Englishman was served Tandoori Chicken, but he complained that it was without any gravy. To deal with this predicament, the Indian chef conjured up a creamy and smooth tomato curry and dunked the tandoori chicken in it. Thus was born the wonderfully yummy butter chicken.

Therefore, in essence you gotta be preparing Tandoori Chicken first before you get to the delicious Butter Chicken.

So it's not one dish but two, mixed with the lovely smooth creamy tomato curry sauce to delight your taste buds.

What goes in the making !

Bone less chicken Thigh ( 2 Lbs/ 1 kg)
Yogurt ½ cup
Chilly powder ( ½- 1 tsp)  Spicy level
Tandoori Powder (2-3 tsp) should look red & well coated.
Ginger ( ½ inch shredded)
Kasuri Methi ( Fenugreek leaves )
Coriander leaves ( fresh ) minced ( 2 tsp)
Tomatoes 4-5
Tomato sauce ( 1 small can )
Lemon juice ( ½ lime or lemon)
Butter cube, one or half
Cashew nut ( 2-3 tbsp)
Salt to taste
Butter chicken masala ( MDH / shaan or whatevar) 3-4 tsp or as per taste.

Step 1 - Prepare the Marinade ( Chicken marinade in yogurt, tandoori powder, squeeze half a lemon for softness, salt)
Step 2 - Always marinade overnight for best results
Step 3 - Roast it in the tandoor/oven ( broil in 400 C) for approx 5-10 minutes
(Chicken should be a bit charred)
 
This is the buttery part of the dish. A smooth, creamy and yummy gravy is the heart and soul of this preparation.

MUST HAVES...
- Tomato puree for the base

- Butter & Tomato-cashew pureed for the smoothness and texture

- Sugar and Red Chilli powder- this you can vary to suit your palate

- The Spices- Ginger jullienne, Cinnamon stick, Cumin seeds, Bay leaves, Cardamoms - Get creative

- Garam Masala powder -  ( optional)

Blend cashews and ripe tomatoes in a blender so that it becomes creamy and smooth.
Blend well & creamy.


Heat a pan, with half a cube of butter. Let the butter melt on slow fire. Sprinkle red chilly powder ( or Cayenne/ Paprika ). No burning Please !!

Pour the tomato cashew cream into the spluttering red chilly and butter. Let it cook and boil. Simmer the gas..
Add the tandoori ( grilled) chicken into the pot and let it cook with the curry. Add some grated ginger. Add the butter chicken masala . Cook till the oil separates. (  another 15 minutes or so ).
You can add some water if the curry is too thick.

 For a great flavour add kasuri methi ( 2-3 tsp) and lemon juice at the end.
You can add  half a teaspoon of sugar/ brown sugar if its sour.

Butter chicken can be eaten with Basmati rice/ Pulao ( Pilaf in Persian ) or naan or tortillas.

Cheers with Kingfisher Beer with the Royal curry.

* All Indian Spices are available in Indian stores*