Butter chicken


This is my all time favourite Indian dish and definitely consider it a comfort food. It’s one exotic meal that always makes my mouth water and the best, is it’s not spicy at all.


Many people are under the impression that cooking Indian food is hard and too time consuming, but if you can plan a bit in advance and dedicate atleast an hour, you can work up magical wonders. I dint come from a household where traditional Indian food was cooked, so never had the Indian culinary instincts imbibed in me. But over the years, with the numerous recipe books I’ve experimented from, I’ve been quite enthusiastic about it.

I must admit, I do love to find short and easy routes, all which make cooking a breeze.  In this recipe, I used a ready Spice mix. But incase you don’t have a spice mix ready at hand. I’ve added it in the “Tips Section” at the end.

It’s important to know that the 5 “Must have” spices while cooking Indian food are Garam Masala, Tumeric pwd, coriander pwd, chilly pwd, Cumin pwd. This is used practically in every recipe


In Butter Chicken, the key to succulent and flavourful chicken is to marinate it in yogurt and the spice mix. I add my secret spice mix “Shan-Butter chicken Spice mix”, but I’m sure any other brand will work just as fine.


Time:

Idle Time:
1 hour
Cooking Time: 30 min   ( Cook chicken and curry simultaneously else it’ll take about 55 min)


Serves: 4


Materials:

  • Non Stick Frying pan
  • Deep Saucepan

Chicken:

        Ingredients:

  • Skinless Chicken – 12 pieces
  • Ginger-garlic paste – 1 tbsp
  • Butter Chicken Spice Mix – 3 tbsp
  • Yogurt – 3tbsp
  • Salt
  • Red Food colour powder – ½ tsp ( optional)

         Method:

  • Cut the chicken into bite-size pieces, wash and pat dry.
  • Marinade the chicken with the above ingredients. With a fork, poke the chicken bits gently a bit. This helps the marinate to penetrate the chicken. Keep aside for at least an hour
  • Now, you can either fry the chicken or bake it.
  • If baking, Pre heat the oven to 440 F and bake for 25 min on one side and then turn over and bake for another 15 min.
  • If you are frying, heat oil in a pan. Shallow fry on medium fire for about 30 min but constantly turning. Cover the pan while frying.

Curry: 
     Ingredients:

  • Onion (chopped) – 1,/span>
  • Butter – 1 tbsp
  • Lime Juice – 2 tsp
  • Ginger Garlic Paste – 1 tbsp
  • Garam Masala – 1 tsp
  • Jeera Powder – 1 tsp
  • Chilly powder – 1 tsp
  • Butter Chicken Spice Mix – 1 tsp
  • Tomato Puree – 1 cup
  • Yogurt – ½ cup
  • Milk – ½ cup
  • Salt
  • Maggie Cube – 1 (optional)

    Method:

  • Heat a tbspoon of oil is a deep saucepan. Sauté the chopped onions till translucent.
  • Mix in the butter, lime juice, ginger-garlic paste, garam masala, jeera powder, chilly powder. Cook for a minute till you can smell the fragrant spices.
  • Stir in the tomato paste and continue stirring for a minute. Finally, add in the milk and yogurt and the remaining chicken marinade. Season with a Maggie cube and salt.
  • Add the cooked chicken to the curry and continue heating for another 5 – 10 min. 

Dinner is ready! It was cooked to perfection. I’m going to enjoy the fruits of my labour.

Tips:

  • Chicken should be marinated for at least 1 hour. Not only does it taste better but it has a better texture. If marinating for more than an hour, keep the chicken in the refrigerator.
  • For a thicker/richer version, substitute the milk with fresh cream.
  • Spice Mix recipe. Put all the below ingredients in a mixer and then add to the chicken.
    • chili powder -1 1/2 tsp
      bay leaves -1/4 tsp
      cloves – 1/4 tsp
      cinnamon – 1/4 tsp
      garam masala – 1 tsp
      cardamom – 4 pods
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