Butter chicken is a classic Indian recipe from Punjab. It is among the best known Indian foods. This dish is probably the most ordered dish in Indian restaurants. Though it is with a mild and creamy sauce,  kids also love this dish.

       The gravy can be made spicy or mild as per the taste. It is a tomato and yoghurt based creamy gravy. And it is flavoured by adding butter, garam masala and kasuri methi. I feel the three ingredients play magic in this gravy and makes the sauce so delicious. This gravy can be eaten with all parathas, rotis and rice.




INGREDIENTS:

To Marinate the Chicken:
Chicken breast/ boneless chicken – 200 grams
Kashmiri red chilli powder- 1 teaspoon
Cumin powder- ¼ teaspoon
Coriander powder- ½ teaspoon
Garam masala- ½ teaspoon
Yoghurt/ curd- ½ cup
Salt- to taste

For the Gravy:
Butter- 2 tablespoons
Oil- 1 teaspoon
Bay leaves- 2
Onion, finely chopped- 1 ½ medium
Green chilli-1 (optional)
Ginger garlic paste/ chopped- 1 tablespoon
Tomato, chopped-2 big
Cashewnuts – 5-6
Sugar- ½ teaspoon
Cream- 1 teaspoon (or) milk- 1/4 cup
Kasuri methi- 1 teaspoon
Garam masala- pinch
Coriander leaves- to garnish


PROCEDURE:

  • Cut the chicken into small pieces (cubes), and add Kashmiri chilli powder, cumin powder, coriander powder, garam masala, salt and yoghurt. Mix well and allow to rest for 15 to 30 minutes.
  • Heat a teaspoon of oil and a tablespoon of the butter in a pan. When the butter dissolves add onions and green chillies. Cook till translucent. Now add the ginger garlic paste or finely chopped ginger and garlic. Sauté till raw smell leaves.
  • Add the tomato and sauté for a minute and close the pan and cook till the tomatoes becomes soft and mushy.
  • Set aside to cool this mixture.
  • Remove the bay leaves  and grind this mixture as a fine paste in a blender.
  • Pass the puree through a colander or sieve and get the fine, smooth puree without any bits and pieces.
  • Soak the cashewnuts in water and make this as a fine paste.
  • In a wide pan add a tablespoon of butter and add the marinated chicken pieces. Sauté in a medium high flame till the water oozes out and the raw chilli smell leaves and the moisture almost evaporates.
  • Now add the tomato puree and cook for two minutes. Then add the cashewnut paste, sugar and allow to cook till the gravy thickens. Add kasuri methi and sprinkle a pinch of garam masla for flavor.
  • Atlast add a teaspoon of cream and mixwell and swichoff the gas.
  • Garnish with chopped coriander and cream. 
  • Note: If you forget to soak cashews, break the cashews into pieces and add little hot water to soften and puree it.
  • You can use ginger garlic paste or chopped ginger and garlic in this recipe because it is finally going to be pureed.
  • Raw onion and tomato can be pureed and can be usedd in this recipe (or) blanch the tomatoes in hot water and puree it and stained and can be used.
  • Using cream is optional you can replace cream with milk. 
  • You can use more butter to make the dish more tasty.


 I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.