Description
This Restaurant Style Butter Chicken is as authentic as it gets, without having to hunt down ingredients. Smoky, bursting with flavour – YUM!
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Ingredients
1kgChicken Thighs, skinless and boneless , cut into 1.5 inch pieces (or use bone-in Chicken pieces)
1tablespoonOil
For the Marinade
1/2cupHung Curd, or Greek Yogurt
1tablespoonKashmiri Chilli Powder, sub with 1/2 tbsp paprika + 1/2 tbsp cayenne
1tablespoonCoriander Powder
1/2teaspoonTurmeric
1 1/2tablespoonsGinger Garlic Paste
1teaspoonGaram Masala Powder
1teaspoonSalt
For the Gravy
1tablespoonOil
1tablespoonButter
1inchCinnamon
2Green Cardamom Pods
3Cloves
5Kashmiri Red Chillies, dried chillies
6Garlic Cloves
1Onion, roughly chopped
1/4cupCashew Nuts
7 – 8Tomatoes, approx 500 grams, roughly chopped (or 1 (15-ounce) can canned diced tomatoes)
1/2teaspoonRed Chilli Powder
2tablespoonsKetchup
1tablespoonsKasuri Methi, dried fenugreek leaves
1/2teaspoonSalt, taste and adjust
3-4tablespoonsFresh Cream
Instructions
- Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
- Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
OR
- Pre heat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy
Transfer the puree back to the pan, add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes. You’ll notice the colour of the gravy change to a deep orange.
- Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi and fresh cream.
To smoke the chicken, place a small steel bowl (please don’t use plastic) in the middle of the butter chicken while it’s still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.
