Butter Chicken

Butter chicken is one of my favorite dishes and the best I've had is at Grand Central restaurant in Chembur. I've never been satisfied with what we get at the restaurants out here, so I've just stopped ordering the dish. Last week we had dinner at a friends place and was I excited when I saw butter chicken on her table. It was really yumm, so of course I had to get the recipe. Noted it down and tried it today. It turned out great, was rich and delicious and was perfect with some parathas.

Butter Chicken

Ingredients:

To marinate the chicken:

2lb boneless chicken (preferably thigh meat), cut into bite sized pieces

3 tbs yogurt

2 tbs lime juice

1 tbs ginger garlic paste

1 1/2 tsps red chilli powder

1 1/2 tsps garam masala powder

1 1/2 tsps coriander powder

1 tsp cumin powder

salt to taste

For the gravy:

2 tbs butter

2 bay leaves

2 cardamoms

4 cloves

1 small red onion, finely chopped

1 tbs ginger garlic paste

2 medium tomatoes, blanched, peeled and pureed

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tbs kasoori methi/ dried fenugreek leaves

salt to taste

1/2 tsp sugar

2 cups water

3-4 tbs cream

Method:

Marinate the chicken and refrigerate it overnight.

Heat 1 tbs oil in a pan. Add the chicken with all the marinade and cook on medium high flame, stirring frequently till the chicken is cooked and all the water has evaporated and is dry.

For the gravy:

Heat the butter in a pan and fry the bay leaves, cardamoms and cloves till fragrant.

Add the onions and saute till brown. Add the ginger garlic paste and fry for a minute.

Add chilli and garam masala powder and fry for 30 secs.

Stir in the tomato puree and cook till the oil separates.

Add the chicken, kasoori methi, salt, sugar and water. Mix well and bring to a boil. Cover and simmer on low heat for about 10 minutes.

Stir in the cream and turn off the heat after a minute.

Serve hot with parathas or naan.