Butter Chicken

60 mins
Serves 4
instagram.com

Directions

  1. 1Marinate boneless cubes of chicken thigh along with Greek yogurt, ginger garlic paste, chopped coriander stems, all the spices mentioned, a little bit of salt and a teaspoon of mustard oil.
  2. 2Let the chicken marinate for at least 15-30 minutes.
  3. 3Bake the chicken at 220 C for 20 minutes or air fry on high for 15 minutes or pan fry in a flat pan with no extra oil until a little brown and charred.
  4. 4Into one tablespoon of light butter, add onion, ginger, garlic, green chili, tomato and salt.
  5. 5Once the vegetables begin to soften, add in a few almonds or cashew nuts and a little bit of skim milk.
  6. 6Let this cook for a while.
  7. 7Transfer this into your mixi jar and blend into a fine puree.
  8. 8Add this back into the pan with some water, all the spices mentioned, along with a little bit of salt and sugar.
  9. 9Mix this well and then cover with a lid and simmer this on a low flame for a few minutes until the raw flavor of the spices goes.
  10. 10Then add a couple of spoons of fresh cream.
  11. 11Mix in some kasuri methi leaves.
  12. 12Then add in your prepared chicken tikka.
  13. 13Bring it all together.
  14. 14Finish off with a little more light butter, a sprinkling of chaat masala and some chopped coriander leaves.
  15. 15Serve it up immediately with a drizzle of cream, some slit green chili, sliced onion, lots of chopped coriander leaves, a little bit of butter and a squeeze of lime.

Ingredients

  • 500 g boneless chicken thigh, cubed
  • 0.5 cup Greek yoghurt or hung curd
  • 1 tbsp ginger garlic paste
  • 1 tbsp chopped coriander stems/roots
  • 2 tsp Kashmiri chilli powder
  • 1 tsp regular chilli powder
  • 1 pinch turmeric powder
  • 1 tsp coriander powder
  • 1.5 tsp garam masala
  • Salt to taste
  • 1 tsp mustard oil
  • 1 tbsp lite butter
  • 1 onion diced
  • 0.5 inch piece ginger diced
  • 4 cloves garlic
  • 1 green chilli diced
  • 3 tomatoes diced
  • 5 almonds
  • 0.33 cup skim milk
  • 0.5 cup water
  • Salt as required
  • 2 tsp sugar
  • 2 tsp Kashmiri chilli powder
  • 1 pinch turmeric powder
  • 2 tsp garam masala
  • 1 tsp chaat masala
  • 1 tbsp lite butter
  • 1 tsp butter for final garnish
  • 2 tbsp cream
  • 2 tsp cream for final garnish
  • 2 tbsp kasuri methi
  • Chopped coriander leaves (as much as you like)
  • Sliced onion
  • slit chillies
  • Squeeze of lime

Equipment

mixi jarpan

Tips

  • Make sure there’s no extra water in the marinade - that’s why it’s best to use hung curd.
  • Add a little water/skim milk to thin the gravy to your liking.