• Butter Chicken, PlatterJoy

Butter Chicken

This originated in the kitchen of Daryaganj’s Moti Mahal, Delhi, in the 1950s and has been since then one of the most ruling dishes not just in India but worldwide. If you haven’t tried it yet, its Time!

Recipe Rating

  • (4.1 /5)
  • (9 Rating)

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Instructions

  • 1. Mix the chicken, lime juice, salt and red chili powder in a large, non-metallic bowl. Cover and allow to marinate for an hour. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder. Mix the yoghurt in the whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
  • 2. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
  • 3. Now add the tomato paste, chicken stock, kasuri methi, and the remaining part of the yogurt-spice mix to the chicken. Cook till the chicken is tender and the gravy is reduced to half its original volume. Now add the fresh cream and cook for another minute. Melt the butter in another small pan and then pour it over the chicken.
  • 4. Garnish with coriander leaves and serve with Naan or boiled rice.

About Chef

Nidhi

Hi, I am Nidhi. Professions like a Chef or a Restaurateur might right now cross your mind but I am none of them. Food intrigues me and I grew up ...