Butter Chicken
Directions
- 1Thinly slice the boneless chicken breast.
- 2Prepare the marinade by mixing mustard oil, Kashmiri red chili powder, ginger-garlic paste, coriander powder, cumin powder, turmeric powder, kasuri methi, amchur powder, black salt, garam masala, fresh mint, fresh coriander, and salt.
- 3Add the thinly sliced chicken to the marinade, mix well, and marinate for at least one to two hours (or longer for juicier chicken).
- 4Smoke the marinated chicken using live charcoal and ghee for 4-5 minutes to impart a smoky flavor.
- 5Grill the chicken in a pan with oil until cooked through. Alternatively, you can grill it in the oven at 250°C for 7-8 minutes.
- 6Let the grilled chicken cool, then shred it into thin strips and set aside.
- 7For the Makhani sauce base, heat oil in a stock pot and saute jeera and sliced onions until lightly colored.
- 8Add garlic, ginger, green chilies, Kashmiri red chili powder, coriander powder, turmeric powder, kasuri methi, whole Kashmiri red chilies, green cardamom, tomatoes, cashew nuts, coriander stems and roots, salt, and butter to the pot.
- 9Cook on medium-high heat for 5 minutes, then lower the heat, cover, and simmer for 25-30 minutes, stirring occasionally.
- 10Once cooked, let the Makhani sauce base cool completely.
- 11Blend the cooled Makhani sauce base into a smooth puree using a blender. Strain the puree to remove any solids.
- 12In a wok, heat butter and oil. Saute chopped onions, garlic, ginger, and slit green chilies until onions are translucent.
- 13Add Kashmiri red chili powder and cook for 30 seconds to 1 minute. Then, add the strained Makhani gravy base and stir well.
- 14Add sugar or honey, and simmer for 15-20 minutes, stirring occasionally.
- 15Add the shredded chicken and stir well. Add hot water to adjust consistency if needed and simmer for 5-6 more minutes.
- 16Stir in toasted kasuri methi and garam masala. Check seasoning, adding salt to taste.
- 17Reduce heat, stir in butter and fresh cream. Do not overcook. Finish with chopped fresh coriander.
Ingredients
- 1 kg Boneless chicken
- 1 tbsp Mustard oil
- 2 tbsp Kashmiri Red chilli powder
- 2 tbsp Ginger garlic paste
- 1 tbsp Dhaniya (Coriander) powder
- 1 tsp Jeera (cumin) powder
- 0.5 tsp Haldi (turmeric) powder
- 1 tsp Kasuri methi
- 1 tsp Amchur powder
- 0.5 tsp Black salt
- 1 tsp Garam masala
- 1 tbsp Fresh mint
- 1 tbsp Fresh Coriander
- 1 to taste Salt
- 0.5 cup Thick curd
- 1 tbsp Lemon juice
- 1 Live charcoal
- 1 ghee
- 1 for grilling Oil
- 2 tbsp Oil
- 1 tsp Jeera
- 3 medium sized Onions
- 10 Garlic
- 1 inch Ginger
- 3 Green chillies
- 2 tbsp Kashmiri Red chilli powder
- 1 tbsp Dhaniya powder
- 0.5 tsp Haldi powder
- 0.5 tsp Kasuri methi
- 6 Whole kashmiri Red chillies
- 3 Green cardamom
- 1 kg Tomatoes
- 0.33 cup Cashew nuts
- 1 small handful Coriander stems & roots
- 1 to taste Salt
- 2 tbsp Butter
- 2 tbsp Butter
- 1 tsp Oil
- 1 medium sized Onions
- 3 tbsp Garlic
- 1 tbsp Ginger
- 2 Green chillies
- 1 tbsp Kashmiri Red chilli powder
- 1 as required Hot water
- 1 tsp Sugar/honey
- 1 Grilled chicken shredded
- 0.5 tsp Kasuri methi
- 0.5 tsp Garam masala
- 1 to taste Salt
- 2 tbsp Butter
- 5 tbsp Fresh cream
- 1 as required Fresh coriander
Equipment
knifemixing bowlsmall bowlgrill pantongsglass coverstock potwooden spatulablenderstrainerwok