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Butter Chicken

Butter Chicken

Padmini
Mild tasting, buttery and delicious chicken gravy dish. Pairs perfectly with naan, roti or kulcha.
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Prep Time 20 minutes
Cook Time 1 hour
Marination Time 1 hour
Course Main Course
Cuisine Indian
Servings 6 People

Equipment

  • Mixing bowl
  • Saucepan
  • Pan for the gravy
  • Grill Pan
  • Mixer grinder
  • Strainer
  • Knives and Cutting Board
  • Spatula

Ingredients
  

1st Marinade

  • 1 kg Chicken Breast, washed, pat-dried and cut into cubes
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 tbsp Lemon Juice
  • 1 tsp Salt

2nd Marinade

  • 5 tbsp Mustard Oil
  • 2 tsp Kashmiri Red Chilli Powder
  • 150 ml Thick Curd/Yoghurt

Gravy Ingredients

  • 1 Cup Water
  • 1 Medium-Sized Onion, roughly chopped
  • 5 Medium-Sized Tomatoes, roughly chopped
  • 1 Handful Cashews
  • 1 tbsp Chopped Ginger
  • 1 tbsp Chopped Garlic
  • 2 tbsp Butter
  • 2 Bay Leaves
  • 3-4 Green Cardamoms
  • 1 Black Cardamom
  • 1 Small Cinnamon Stick
  • 4-5 Cloves
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Kasuri Methi
  • 2 tbsp Finely Chopped Fresh Coriander Leaves
  • Salt to taste

Tempering Ingredients

  • 2 tbsp Butter
  • 2 tbsp Finely Chopped Ginger
  • 1 tbsp Finely Chopped Green Chillies

Garnishing Ingredients

  • Fresh Cream
  • Finely Chopped Fresh Coriander Leaves

Instructions
 

  • Prepare the first marinade by mixing chicken with salt, lemon juice, ginger and garlic paste. Cover and rest it for 30 minutes.
  • While the chicken rests, transfer water, onions, tomatoes, ginger, garlic, cashews, bay leaves, cloves, black cardamom, green cardamoms and Kashmiri Red Chilli powder to a saucepan.
  • Cook them till the tomatoes turn soft. Then, turn off the heat and let it cool.
  • While everything cooks and cools, move on to preparing the second marinade. In a mixing bowl, combine mustard oil with Kashmiri red chilli powder. Add curd/yoghurt and whisk it together.
  • Take out the marinated chicken from the fridge. Add the 2nd marinade ingredients and mix well.
  • Cover the bowl and rest in the fridge for another 30 minutes.
  • While the chicken rests, go back to the cooked and cooled stuff in the saucepan. Grind them to a fine paste in a mixer.
  • Strain the mixture and collect the smooth mixture in a bowl.
  • In a big pan, fry ginger and garlic in butter for a minute or two.
  • To this, add the strained gravy.
  • Add Kasuri Methi and fresh coriander leaves. Add salt and cook it for 2-3 minutes on medium heat.
  • Now, move back to the chicken. Heat a grill pan.
  • Place the chicken pieces on the grill pan. Grill on high heat, on one side, for 1 minute or till you see grill marks.
  • Then, flip and cook on the other side for another minute.
  • Transfer this grilled chicken to the gravy and cook for a minute or two.
  • Transfer to a serving bowl. Garnish with fresh coriander leaves and fresh cream and serve.
Keyword Butter Chicken, Chicken dishes