The best Butter Chicken ever
Butter Chicken is the most popular Indian dish in the world and consists of aromatic chicken pieces in a flavorful rich creamy tomato gravy. This recipe is the only one you will need to create this iconic dish.
Ingredients
- 500 gm Chicken breast cut into small pieces, drained and marinated with ½ tsp turmeric and ½ tsp chilli powder
- Cooking Oil
- 1 Bay leaf
- 3 Cardamom/Elaichi
- ¼ tsp Carom Seeds/Ajwain
- 2 1" Cinnamon sticks
- 4 Cloves
- 1 Mace/Javitri Strand
- ½ tsp Black peppercorns
- 3 Medium-sized Onions sliced
- 2 tsp Ginger Garlic Paste or 4 cloves of garlic and 1" ginger pressed
- 3 tbsp Hung Curd or Greek Yogurt beaten
- 1 green Chilli slit
- 1 tbsp Mint leaves chopped
- 1 tbsp Coriander powder
- 2 tsp Red chilli powder
- ¾ cup Tomato Puree or 2 tbsp double concentrated tomato puree/Tomatenmark
- 100 ml Butter
- 1 tsp Garam Masala
- 2 tsp Dry Fenugreek leaves / Kasoori Methi
- ½ cup Fresh cream
- 1 handful Coriander leaves chopped
Instructions
- Clean and cut chicken, let it drain. Marinate the chicken pieces in ½ tsp Red Chilli powder, ½ tsp Turmeric powder and 1 tsp salt. Set aside.
- Slice Onions. Now heat two pans simultaneously, one for the chicken and one to brown the onions.
- Add 4 tbsp Oil in the pan to brown the Onions. Once the oil is hot, add the Onions. Fry until golden brown. Drain and set the fried onions aside.
- Heat 2 tbsp Oil in the pan for the chicken. Add the bay leaf, cardamom, cinnamon, carom seeds, mace strand and black peppercorns. Let it splutter.
- Once the spices releases its aroma add the Chicken. On high heat give it a good mix for 1-2m minutes.
- Now add the Ginger Garlic Paste. Mix well. Cover with lid and let the chicken cook for 8-12 minutes until the chicken is no longer pink inside. Switch off flame.
- In the pan that the onions were fried, add 1 tbsp oil. Once the oil is hot add the tomato puree. Cook it for 5-6 minutes until it thickens. If you are using double concentrated tomato puree this will get cooked in 2-3 minutes.
- Into the chicken add the fried onions, greek yogurt, green chilli, mint leaves, coriander powder, 1 tsp red chilli powder, and tomato puree. Mix well. Let it sit for 30 minutes.
- After 30 minutes, heat the pan that the onions were fried in again. Add the butter. Let it melt until you hear the crackling sound. Pour the melted butter over the marinated chicken.
- Put the marinated chicken on flame again. Combine everything well. Cover and cook on medium flame for 10 minutes.
- Now add the Garam Masala and Kasoori Methi. Mix well.
- Add Salt to taste.
- Now add the fresh cream and chopped Coriander leaves. Mix well and bring it to a boil and then immediately switch off flame.
- Garnish with coriander leaves. Serve with Rice or Naan. Enjoy!