Ingredients
For the Marination:
- 500g chicken (cut into bite-sized pieces)
- 1 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp lemon juice
- Salt to taste
For the Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 2 large onions (chop them finely)
- 2 tsp ginger-garlic paste
- 2-3 tomatoes (pureed)
- 1 tsp chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 cup heavy cream
- 1/2 cup water (adjust for desired consistency)
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
- Salt to taste
Instruction
1. Marinate the Chicken: For having the marinated butter chicken
- First, in a large bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, chili powder, garam masala, cumin powder, lemon juice, and salt.
- Then, add the chicken pieces, making sure they are well-coated with the marinade.
- Next, cover the bowl and refrigerate for at least 1 hour (for best results, marinate overnight).
2. Cook the Chicken:
- Preheat the oven to 200°C (390°F), or alternatively, you can prepare to use a stovetop.
- If using an oven, skewer the marinated chicken pieces and grill them for 15-20 minutes, or until cooked through. Otherwise, pan-fry the chicken in a little oil on the stovetop until they turn golden brown. Once done, set the cooked chicken aside.
3. Prepare the Gravyhttps://www.indianhealthyrecipes.com/butter-chicken/:
- Meanwhile, in a large pan, heat the butter and oil over medium heat.
- Once hot, add the finely chopped onions and sauté them until they turn golden brown.
- Next, add the ginger-garlic paste and cook until the raw smell fades away.
- After that, pour in the tomato puree and cook until the oil begins to separate from the mixture.
- At this stage, add the chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Continue to cook the spices for 2-3 minutes until they’re well-incorporated.
- Then, stir in the grilled chicken pieces, ensuring they are fully coated with the gravy.
- Pour in the water, adjusting the consistency to your liking, and bring the gravy to a gentle simmer.
4. Finish with Cream and Kasuri Methi:
- Next, add the heavy cream into the gravy, stirring gently to combine everything.
- Afterward, crush the kasuri methi between your palms and sprinkle it over the gravy.
- Let the dish simmer on low heat for 5-7 minutes, allowing the flavors to meld together beautifully.
5. Garnish and Serve:
Finally, garnish the butter chicken with fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Enjoy your rich and flavorful Butter Chicken!
Expert tips to elevate the Marinated butter chicken
Use Bone-In Chicken for Richer Flavor: If possible, use bone-in chicken for the marination and cooking. The bones add extra depth to the dish, and the meat stay