Have some friends who absolutely adore the Indian dish Butter Chicken, and, have been asking me to show them how to making it, sans any chillies...
So finally, yesterday, held a small class for 4 of my friends where we decided to make Butter Chicken with Naan. Needless to say, we had a lot of fun, my kitchen looked like a war zone after we were done, and, I was the only one who was not eating, since I am a vegetarian!
Now usually I do not post recipes, but they all liked it, and, asked me to post it on my blog so that they don't have to write it down, and they can direct their friends to it as well.
This is how I make my butter chicken, I sure plenty others would have different and better recipes..but everyone at home seems to like it!
Butter Chicken / Chicken Makhanwalla
750 grams of chicken cut into pieces (boneless)
3 tablespoon yoghurt
3 tablespoon lemon juice
3 teaspoon each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste
4 teaspoon each of ginger, garlic pastes
salt to taste
you could add orange food colour to get that authentic look to the chicken but that’s optional. I dont usually add colour cos my husbandis allergic to soem artificial colourings
4 large tomatoes, roasted, peeled & chopped
6 tablespoons butter
2 tablespoon fresh cream
1 teaspoon each of coriander, cumin, red chilli powders
2 teaspoon each of finely chopped ginger and green chillies (the chillies is optional)
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Cut chicken into medium sized pieces (slightly larger than bite sized). Make small cuts in the chicken pieces. Mix the ingredients for the marinade and coat the chicken pieces with the marinade. Let the chicken marinate for a few hours, overnight if possible. Keep it in the fridge if you are marinating overnight.
Heat 2 tablespoons butter, in a pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the mixture turns dry, stir fry the chicken for some time.
Roast the tomatoes on fire, then peel the skin off and chop. Alternately, you can even puree the peeled tomatoes & then use it. Its a little more cumbersome, but thats what I do.
Heat the remaining butter (4 tablespoons) in a saucepan and add the red chilli, coriander, cumin powders. Fry for a few seconds.
Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 8-10 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low. You can thin the gravy a little bit by adding milk, but not too much otherwise you will loose the taste.
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
If you want a richer gravy, then you can add cashew nut paste (soak cashew nuts in water for an hour or so and grind them) while making the gravy - fry it along with the spice powders and then proceed as above.