Butter Chicken
Directions
- 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.
- 2Let the chicken marinate for at least 15-30 minutes.
- 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.
- 4Into one tablespoon of light butter, add onion, ginger, garlic, green chili, tomato and salt.
- 5Once the vegetables begin to soften, add in a few almonds or cashew nuts and a little bit of skim milk.
- 6Let this cook for a while.
- 7Transfer this into your mixi jar and blend into a fine puree.
- 8Add this back into the pan with some water, all the spices mentioned, along with a little bit of salt and sugar.
- 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.
- 10Then add a couple of spoons of fresh cream.
- 11Mix in some kasuri methi leaves.
- 12Then add in your prepared chicken tikka.
- 13Bring it all together.
- 14Finish off with a little more light butter, a sprinkling of chaat masala and some chopped coriander leaves.
- 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.
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