Homemade Butter Chicken
One of those simple sinful joys of life… Both Manju and I love our butter chicken… This is undoubtedly our ‘go to’ dish at an unfamiliar place (including at a Bangladeshi hole in the wall joint at Portree in the Isle of Skye – by far the worst butter chicken and the most disgusting dish I’ve ever tasted)
Coming back to this quick and easy version – no long list of ingredients and no major technique to this recipe…. Here goes –
Chicken Breast – 500 gms boneless fillets – marinate overnight in 1/4 tsp salt, 2 tbsp dahi, 1 tsp Kashmiri chilli powder and 1 tsp ginger garlic paste.
Onions – 2 large blended to a paste without any water
Tomatoes – 3 medium sized puréed in a blender
Cashewnut Paste – 2 tbsp
Ginger Garlic paste – 2 tbsp
Kashmiri red chilli powder – 1 tbsp
Garam Masala Powder – 1 tbsp
Kasoori Methi – 1 tsp
Fresh cream – 100 mls
Lemon Juice – 1 tsp
Butter – 30 gms (1/3rd of an Amul stick)
Oil – 2 tbsp
Elaichi Powder – 1/2 tsp
1. In an oven preheated to 180*c grill the cubed marinated chicken till tender (around 20-25 minutes). Set aside the chicken and deglaze the baking dish with a tsp of cream.
2. Heat the oil and butter, add the onion paste and sauté over a medium flame for 20 minutes till its uniformly pink. Add the masalas, ginger-garlic paste, tomato purée and continue to sauté till the oil separates.
3. Cool and blend this paste and strain through a metal strainer to get a smooth texture. Add in the cashew paste and cream, the chicken and pan juices and bring to a gentle simmer.
4. Add the Kasoori methi, honey, lemon juice and adjust seasoning. Add the elaichi powder and stir into the gravy.
Right at the end, smoke with a piece of charcoal and a few drops of ghee for that deep smoky flavour…
Serve with parathas / rice.