The ever favorite Indian Butter Chicken recipes

For Chicken Marination

• 1/2 kg chicken
• 1/4 cup yogurt
• 1/2 tbsp ginger garlic powder
• 1 tbsp Kashmiri red chili powder or paprika powder
• 1 tsp garam masala powder
• Salt to taste

For gravy

• 1/4 cup butter
• 1 tbsp vegetable oil
• 1 medium size onion
• 1 mid sized tomato
• 1 bay leave
• 5-6 garlic cloves
• 1/2 inch ginger
• 2 green chilis
• 1 tsp cumin seeds
• 1 inch cinnamon stick
• 1 tsp peppercorns
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 1.5 tsp dried Kasoori Methi (fenugreek leaves)
• 1/2 cup cream
• Coriander leaves for garnish

Butter Chicken has to be in 'Indian food to try' list. Creamy, buttery, rich curry and tender chicken with naan is one of the satisfying meals i have ever had. Check out more and pictures here: http://ift.tt/1IEyQVa

Marination

• Wash and clean the chicken. You can use boneless chicken if you like, I have used curry cut chicken.
• Add yogurt, ginger garlic paste, Kashmiri red chili powder, garam masala powder and half of the salt that you would need in the chicken. Mix everything well.
• Keep chicken in refrigerator to marinate for at least 30 minutes. You can keep it longer.

For Gravy

• Slice onions and make a paste in blender.
• Blend together ginger, garlic, green chili and peppercorns.
• Pour vegetable oil in a heavy bottom pan or kadhai. When oil is hot, melt half of the butter into it.
• Add cumin seeds, bay leaf, cinnamon stick in oil.
• When seeds start to splutter add onion paste and cook till golden. Add ginger, garlic, green chili and peppercorn paste at this point. Let it cook for around couple of minutes.
• When mixture starts bubbling, add sliced tomatoes and cook till they are tender. You can also puree them and use.
• In a bowl, mix coriander powder, turmeric, garam masala powder and red chili powder. Add some water to make a paste. Transfer it in the pan. Cook it well while stirring occasionally. Leave some of the garam masala to garnish at the end.
• When masala starts to release oil, add chicken into it. Stir it well so that all chicken is coated with masala.
• Add half of the cream, kasuri methi and salt. Let it simmer on low to medium flame for around 10-15 minutes. Make sure to stir occasionally so chicken won't stick to the bottom.
• When chicken is well mixed with masala and looks 80% cooked, add water into it.
• Water is completely optional, if you do not want gravy skip adding water.
• Close the lid and let chicken cook on low to medium flame. When water is totally absorbed in masala and chicken, add rest of the cream and butter.
• Mix everything well, sprinkle some garam masala, kasuri methi and chopped coriander leaves to garnish.
• Serve with naan, chapati or rice.

Submitted June 15, 2015 at 12:25PM by nenid http://ift.tt/1BgBU9W recipes