Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 250 g chicken; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 tablespoon tandoori spice mix; 1 teaspoon salt; 2 tablespoons ginger-garlic paste; 1 pinch red food coloring; 2 tablespoons butter, melted; 1 medium onion, sliced; 1 medium tomatoes, sliced; 1 handful cashews; 1 teaspoon dried fenugreek leaves; 12 black peppercorns; 1/4 th cup milk; 2 tablespoons butter, melted; 3 bay leaves, crushed; 6 green cardamoms; 1/2 mace, blade; 6 cloves; 1 cinnamon stick, 1-inch; 1 teaspoon coriander seed; 1 teaspoon cumin seed; 2 petals star anise; 1 teaspoon fennel seed; 2 sprigs cilantro, chopped; 2 tablespoons butter, melted; 1/2 teaspoon salt; 1 teaspoon sugar; 1/4 th cup milk; 1 teaspoon dried fenugreek leaves

Submitted by Prasanna Hede

"yummy restaurant style butter chicken at home!"

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photo by Prasanna Hede

Ready In:: 40mins
Ingredients:: 30
Serves:: 4

ingredients

250 g chicken
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon tandoori spice mix
1 teaspoon salt
2 tablespoons ginger-garlic paste
1 pinch red food coloring
2 tablespoons butter, melted
1 medium onion, sliced
1 medium tomatoes, sliced
1 handful cashews
1 teaspoon dried fenugreek leaves
12 black peppercorns
¹⁄₄ th cup milk
2 tablespoons butter, melted
3 bay leaves, crushed
6 green cardamoms
¹⁄₂ mace, blade
6 cloves
1 cinnamon stick, 1-inch
1 teaspoon coriander seed
1 teaspoon cumin seed
2 petals star anise
1 teaspoon fennel seed
Additional
2 sprigs cilantro, chopped
2 tablespoons butter, melted
¹⁄₂ teaspoon salt
1 teaspoon sugar
¹⁄₄ th cup milk
1 teaspoon dried fenugreek leaves

directions

Firstly,wash the chicken pieces thoroughly.
I used chicken with bones,you can go for boneless too.
Add all the mentioned under "For Marination" to a mixing bowl.
Add chicken pieces.
Mix well,so that all the ingredients are coated on to chicken pieces well.
Keep the marinated chicken for 15 minutes.
Meanwhile make Masala I.
In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy.
Keep this aside to cool.
When cooled grind them with milk to a smooth paste.
In the same pan,add the marinated chicken pieces.
Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred.
Make sure you do not burn the chicken pieces.
You can do this step using oven too.
When done,take all the pieces on a plate and let them cool.
Now,make Masala II.
In the same pan,add butter and add all ingredients mentioned under Masala II.
Fry them on low flame till fragrant.
Let the masala cool.
When cooled,grind to a smooth paste by adding little water.
Now,shred the chicken pieces.
You can retain the bones in the gravy or discard them.
In the same pan,add butter(here I added 2 Tablespoons).
To this add cilantro chopped.
Fry for a minute,then add masala I.
Fry the masala for 1/2 a minute then add another tablespoon butter.
Again fry this for 1/2 minute.
When the oil starts separating,add the masala II.
Add salt and sugar.
Mix once.
Add the shredded chicken.
Add milk or water as per choice to make gravy.
I used 1/4th cup milk.
Here I added another tablespoon butter(optional).
Mix once.
Add kasoori methi.
Mix once.
Do not cook this for long.
Let it cook for about a minute.
Switch off the gas.
Serve with Kulcha / Naan/ Roti/Rice!