Recipe Summary
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Butter Chicken
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Ingredients
- Chicken - 1.5 lbs, boneless skinless thighs
- Lemon Juice - 1 tbsp
- Red Chili Powder - to taste
- Salt - to taste
- Yogurt - 1/2 cup
- Ginger & Garlic Paste - 4 tsp
- Tandoori Masala - 2 tsp
- Unsalted Butter - 1.5 tbsp
- Garam Masala - 1 tsp
- Big Cardamom - 1
- Green Cardamom - 2
- Cinnamon Stick - 1″ pc.
- Bay Leaf - 1
- Tomatoes - 3 large, pureed
- Sugar - 1 tsp or to taste
- Dried Methi Leaves (Kasoori Methi) - 1 tbsp
- Green Chili - to taste, finely chopped
- Heavy Whipping Cream - 1 cup or to taste
- Cilantro - 3 sprigs, finely chopped
Directions
- Cut the Chicken to bite-size pieces and wash it well.
- In a bowl (or large Ziplock bag) add the following - Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
- Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
- Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
- For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
- Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
- Add the balance of Ginger and Garlic paste and fry of 30 secs.
- Add in the Green Chilis and the Tomato Puree. Mix well.
- Add in the Salt, Red Chili Powder and Garam Masala and mix well.
- Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
- Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
- Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
- At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
- Mix in half the Cilantro in the dish and garnish the balance while serving.
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