Butter Chicken

Heat 1 tbsp oil, add 1 tsp cumin, 2 small bay leaf, 3-4 whole red chillies and cook for a min. Add 3 med size finely chopped onion and saute till they starts to turn golden.

Meanwhile wash and cut 3 pound boneless chicken (I prefer thighs) into 1 inch cubes and marinade with the following ingredients for about 20 min.

Marinade:
2 heaped tbsp sour cream/dahi+cream
2 tbsp ginger garlic green chilli paste
2 tsp coriander powder
3/4 tsp red chilli pwdr
1 tsp garam masala
1/2 tsp turmeric
Juice of 1 large lemon
1 tbsp mustard oil
Salt to taste

Coming back to the curry ….

Add 1 tbsp heaped ginger garlic paste to the sauteed onions and cook for 2 minutes.

Next add 1/2 tsp turmeric, 1/2 tsp red chilli pwdr, 1 tsp Kashmiri chilli pwdr, 1 tsp garam masala, 1 tsp coriander powder and salt to taste. Cook for a minute, then add 5 medium size tomatoes pureed. Cook on medium low till they leave oil. Now add 2-3 tsp sugar, 2-3 tsp lemon juice and about 2 cups water. Cover and simmer for 20 min.

Meanwhile grill the marinated chicken cubes (I like to use thighs) at 450F for 25 min.

Add the grilled chicken to the gravy. Add 1/2 cup cream and simmer for another 15 min.

Sprinkle 1 tsp kasoori methi on top

and serve with hot butter naan.

Recipe:

Courtesy: my friend Rashi Bansal

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