This is a great butter chicken recipe for you to try.. Butter Chicken always reminds me of going out with family to a Punjabi restaurant whenever I visited India. Actually it was always a MUST ORDER at any Indian restaurant. Slightly sweet, very very rich, buttery and creamy, with just a hint of tang from the tomatoes. Yum Yum..
The way that I like to make it, is by first maranating the chicken, grilling it in the oven/bbq & then putting it in the gravy. Makes for one tasty dish. Let me know how it was..
Ingrediants (serves 5)
Marinade
1 lb boneless skinless chicken thigh
1/2 cup yoghurt
3 cloves garlic minced
1/2 inch ginger minced
1/2 tsp tumeric
2 tsp corriander pwd
1 whole green chilli, minced
1/2 tsp red chilli
1/2 tsp garam masala pwd
salt to taste
Gravy
1 tbs oil
1/2 tsp cumin seeds
1 bay leaf
1 green chilli, minced
1 small onion, chopped
10 cashew nuts
1/4 tsp white poppy seeds
1 15oz can of tomato sauce, no salt
salt to taste
1/4 tsp tumeric
2 tsp corriander pwd
1/2 tsp red chilli pwd
1 tbs ketchup
1 tbs sugar
2 tbs butter
1/4 cup heavy cream
2 tbs kasturi methi
Method
Cut the chicken in bite sized pieces. Marinate the chicken in all of the marinate ingrediants and let it sit in the fridge for a hour. Grill it on a baking sheet at 375F for 30mins.
For the gravy. In the oil, add the green chilli, onions, saute till onions are pink. Add the cashew and poppy seeds. Now add the tomato sauce, sugar, salt, tumeric, corriander pwd, ketchup. Let it simmer over low heat for a few minutes. Blend in a food processer till it form a fine paste.
Heat the butter in the pan, add the cumin, bay leaf, the tomato mixture. Simmer for minute, now finally add the grilled tandoori chicken, the heavy cream and kasturi methi. Mix, Let it sit for a few minutes and let the chicken absorb the gravy.
Serve with naan / roti
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