Butter Chicken (Kerala, Indian Recipe)

 

I always feel most of my non-veg gravy recipes are with coconut milk. So I decided to make a chicken side dish without it and that’s how butter chicken came to my mind. I attempted a couple of times and finally got a good one. Make it for your special occasions.

 

Butter Chicken Recipe

Ingredients:

• Chicken – 500g cut into small pieces (Boneless preferred)
• Butter – 3 tbsp
• Cardamom – 4
• Cloves – 3
• Cinnamon – 1” stick
• Peppercorns – 4-5
• Onion – 1 big (minced)
• Kasuri methi – 1 tsp
• Ginger  garlic paste – 3 tsp
•  Tomato – 2 (pureed)
• Kashmiri Chilli powder  – 1 tsp
• Garam Masala – ½ tsp
• Turmeric powder – ¼  tsp
• Water – ¾ cup
• Fresh Cream – 1 cup
• Salt

 

To Marinate

• Yogurt – ½  cup
• Chilli Powder – 1 tsp
• Ginger garlic paste – 2 tsp
• Garam Masala – ½ tsp
• Salt

 

Method:

• Mix all the ingredients to marinate. Add chicken pieces into it and keep it in the fridge for 2 hr
• Heat  butter in a pan and add cardamom, cloves, cinnamon, pepper corns and saute for 2 mins.

 

• Add minced onions and cook till it becomes golden brown in color.
• Add ginger garlic paste and cook for 2-3 min

 

• Add kasuri methi and tomato puree and cook for 3-4 min
• Add chilli powder, turmeric and garam masala, salt and cook for 2 min

 

• Add marinated chicken pieces and mix well.
• Add water and cook with the pan covered in medium flame till chicken becomes soft and is cooked well
• Add fresh cream and cook in low flame for 4-5 min
• Add the remaining butter on the top of the curry. Serve hot.

 

 

 

 

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