ST transparent insert bodyEver dreamt of swimming freestyle in a pool of curry? Where its perfectly fine to immerse every taste bud in the orange fluid of ecstasy. If you can pull off cooking the Butter Chicken as I share with you today, I can guarantee that the only organ that cannot but get wet will be your mouth, before you finish reading the last line of this Voracity experience. This is the utter taste of the butter chicken! Straight from the Mogul era, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and lots of flavourful sweet spices.

Utter Taste of the Butter ChickenUtter Taste of the Butter ChickenUtter Taste of the Butter Chicken

This is listed in my top favourite food hall of fame. It’s this GOOD!

Cooking time: 30 Minutes + Marination time (overnight)

Servings: 4

Ingredients I have Used:

700 gm raw chicken (many use boneless, I like my chicken on the bone)

Utter Taste of the Butter Chicken

For the Marinade:

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam Masala powder

1 tsp ginger and garlic paste

Salt to taste

1/2 kg yoghurt

Utter Taste of the Butter Chicken Utter Taste of the Butter Chicken

For the Gravy:

175 gm unsalted butter or pure ghee

1/2 tsp black cumin seeds

1/2 kg tomato, pureed

2 large onion paste

1/2 tsp sugar

1 tsp red chilli powder

Salt to taste

100 gm fresh cream

4 green chillies, sliced

8-10 Cashew nuts crushed into powder

1/2 tsp fenugreek leaves, crushed

Orange food color (a pinch)

Nutmeg powder

Bay leaf (2 pieces)

Lets Cook Now

For marinating the chicken

Step one:

In a mixing bowl, mix red chilli powder, cumin powder, coriander powder, garam masala powder, ginger garlic paste, salt and yoghurt.

Cover the bowl of marinated chicken before keeping it in the fridge overnight

Step two:

Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.

Step three:

Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.

After overnight marination, ready to go in the oven You can griil/roast/bake the chicken. Just use the appliance available at home Take it out of the oven when the chicken looks slightly brown

For the chicken gravy

Step one:

Heat half the quantity of white butter in pan.

Utter Taste of the Butter Chicken

Step two:

Add cumin seeds, pour in the tomato puree, onion paste, and saute for 2-3 minutes. Add sugar, red chilli powder and salt. Mix well.

Utter Taste of the Butter Chicken Utter Taste of the Butter Chicken Utter Taste of the Butter Chicken

Step three:

Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook. I like to add some orange food color at this stage to give the gravy the color of the butter chicken you are served at the restaurant. The tomatoes we get here in the UK, don’t make a very red-ish colored once making them into a paste.

Utter Taste of the Butter Chicken Utter Taste of the Butter Chicken

Step four:

Cook till chicken is done. Serve hot with rice or naan or if you are like me, make some hot non-greasy paratha at home and devour.

Utter Taste of the Butter ChickenUtter Taste of the Butter ChickenUtter Taste of the Butter Chicken

Utter butter flanked by soft parathas

Utter Taste of the Butter Chicken

Bon appetit!

0

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *