Soft and delicious butter chicken is always on our wish list when we visit an Indian restaurant. It is so flavorful and tender that we almost cannot resist savoring the dish. This lockdown has put all of us in a helpless situation, as we cannot visit our favorite restaurants. But, worry not. Here’s the famous recipe of your favorite Delhi wala Butter Chicken.
Marination
Good marination ensures that all the spices are coated well to the chicken pieces and it oozes flavors when you eat.
For the marination, you need to take about 750 grams of chicken chunks in a bowl. Make sure to put some incisions to the chicken pieces so that all the spices go into the flesh. To the fresh and tender chicken, add the juice of one slice of lemon. Then, add some salt as per taste and 1 teaspoon of Kashmiri Red Chili Powder. Give everything a good mix and put the marinated chicken in the refrigerator for about fifteen minutes.
Then comes the second round of marination. For this, take a mixing bowl and add 400 grams of yogurt, salt as per taste, 2 tablespoons of freshly ground ginger-garlic paste; 1 tablespoon of Kashmiri Red Chili Powder for the bright red color, and half a tablespoon of garam masala powder. Whisk everything together to make a smooth paste. Thereafter, add the pre-marinated chicken to this mixture and in the end, add a tablespoon of mustard oil. Put it back into the refrigerator after giving a good stir. This time it shall rest for 4 hours for the best taste.
Grill
After the marinated chicken rests for 4 hours, prepare the tandoori oven or a grill. Most people add the chicken to the gravy directly, but the dish is at its extreme best when grilled chicken pieces are added to it. So, grill the chicken for about ten minutes, and apply oil in between for basting. Put the well smoked and grilled chicken aside.
Gravy
To prepare the rich gravy, you will require about 8 bright red tomatoes. You need to roughly chop these and grind them into a smooth paste. Take a frying pan, and add a teaspoon of oil and then put the ground tomato puree into it. Then comes the time for some spices. Add two one-inch cinnamon sticks; 8-10 cloves and 8-10 green cardamom and give it all a good stir. After this, add some salt as per your taste and 1 teaspoon of Kashmiri Red Chili Powder and stir it again. Let the gravy simmer and thicken. After 5-10 minutes roughly chop 1.5-inch ginger, 8 garlic cloves, and 1 green chili and add it to the gravy. Let the gravy thicken for another 5-10 minutes and you rest for a while. Then, strain the cooked gravy.
Final mix
Now, it’s time for the final mix of all the beautiful ingredients. Take a frying pan. Add about 3-4 tablespoons of butter. Or you can add about 2 tablespoons of butter and 1 tablespoon of oil. After the butter heats up, add half a tablespoon of ginger garlic paste. Then, add the strained gravy. Along with this, you should add 2 cups of tomato puree, which can be homemade or can be bought from the market. After, the mixture comes to a boil, add a teaspoon of dried fenugreek leaved powder, popularly known as Kasuri Methi. Then add 2 tablespoons of honey or sugar for a tinge of sweetness which balances out all the spices. Finally, add the grilled chicken pieces and garnish the dish with chopped coriander leaves, one green chili, and 3 tablespoons of fresh cream.
And yes, you guessed it right. Yummy and delicious butter chicken is ready to binge. Serve it hot with your favorite naan, roti, chapatti, or tandoori roti. You are bound to fall in love with this wonder. So, do give it a try.
So this was the mouth watering Recipe of butter chicken , do give it a try .
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