How to Make perfect Butter Chicken
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 2
Ingredients
For the Gravy
4 large Tomatoes, cut into half
2-3 large Onions, sliced
3-4 Garlic pods
1 inch-Ginger, sliced
1 tbsp Degi Mirch
5-6 Cloves
1 inch-Cinnamon Stick
3 Bay Leaves
5-6 Black Peppercorns
2 Green Cardamoms
2 tbsp Butter
Salt to taste
For Butter Chicken
2 tbsp Butter
1 tbsp Red Chilli powder
1 tsp Coriander powder
Prepared Gravy
3 tbsp Fresh Cream
1 tsp Honey
Cooked Tandoori Chicken, shredded
1-2 drops Kewra Water
1 tbsp Dried Fenugreek Leaves, toasted & crushed
Burnt Charcoal
1 tsp Ghee
Fresh Cream
Coriander Sprig
Process
For the Base Gravy
• In a heavy bottom pan, add ½ cup water.
• Add tomatoes, onions, garlic, ginger, degi mirch and all the whole spices. Mix well.
• Add 1½ tsp butter, salt and mix well. Cover the cook for 15 minutes.
• Once the tomatoes are soft, with a hand blender, blend the gravy till smooth.
• Strain the gravy through a strainer.
For Butter Chicken
• In a pan, add butter and allow it to melt. Add red chilli powder and coriander powder, cook for a minute.
• Pour prepared gravy, mix well and cook for 2-3 minutes.
• Add fresh cream, honey, shredded tandoori chicken, mix well and cook for another 3-4 minutes.
• Add kewra water, dried fenugreek leaves and cook for 2 minutes.
• In a small metal bowl, add burnt charcoal and place it in the middle of the gravy.
• Pour ghee over charcoal and immediately cover with a lid, keep it 2-3 minutes for the smoky flavour. Once done, remove the charcoal bowl.
• Transfer the butter chicken in a serving bowl. Garnish with fresh cream and coriander sprig. Serve hot with roti or rice.Theory about butter chicken
The most famous theory about Butter chicken is that when some of events and party have left tandoori chicken so they worried about chicken because if we again tandoor it it will became dry
so they mix chicken with totmato sauce and to enchance the richness of dry tandoori chicken they add some ghee butter and that how we get butter chicken.
