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Butter chicken

Butter chicken might be the national dish of London but in India, it is an emotion. The velvety gravy, grilled chicken, and laden with cream is comfort food for 99% North Indians.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Indian
Servings 3 people
Calories 455 kcal

Ingredients
  

For the marinade

  • 500 g Chicken
  • ½ cup Yogurt
  • 1 tsp Kashmiri chilli powder
  • ½ tsp Garam masala powder
  • 1 tsp Salt
  • 1 tsp Kasuri methi
  • 2 tbsp Mustard oil
  • 2 tsp Ginger garlic paste
  • 1 tbsp Lemon juice

For the curry

  • 2 tbsp Ghee
  • 4 tbsp Butter divided into 2
  • 3 inches Cinnamon stick
  • 7 nos Green cardamom
  • 10 nos Cloves
  • 4 nos Tomatoes large
  • 3 tbsp Ginger garlic paste divided
  • 1½ tbsp Honey
  • 2 tsp Kasuri methi crushed + more to garnish
  • 1 no Green chilli slit
  • ½ cup Cream + more to garnish
  • Coriander leaves to garnish

Instructions
 

Prep the chicken

  • Let’s start by marinating the chicken. Wash the curry cut thoroughly and tip it into a bowl. Add the yogurt, chilli powder, kasturi methi, mustard oil, salt, garam masala powder, ginger-garlic paste, and lemon juice. Mix well. Cover and marinate for an hour. Ideally, it would be best to let the chicken marinate overnight for the flavours to seep in. The idea of slow cooking is of paramount importance here. Plan ahead and try to marinate the chicken overnight.

Cooking the chicken

  • Meanwhile, add the marinated chicken to a baking tray and grill the chicken so that it is about 80% done. Cook in a preheated oven at 180 degrees Celcius for 30 minutes.

For the butter chicken gravy

  • Add ghee to a pan, and melt 2 tbsp butter in it so the butter doesn’t burn. Add cinnamon, cloves, and cardamom, and cook for a minute. Add the chopped tomatoes and cook for 10 minutes on low heat.
  • Add 1-1/2 tsp ginger garlic paste and mix well. Continue to cook on low heat for about 30 minutes until the tomatoes are soft and mushy and deep red in colour.
  • Remove from heat and let them cool down.
  • Grind the tomato masala to a smooth paste when cool.
  • Heat the remaining 2 tbsp butter in another pan and add the remaining ginger-garlic paste, cook for a minute. Add in the tomato puree and mix well.
  • Cook on low heat for 10 minutes, stirring occasionally. Add kasuri methi and honey and mix well.
  • Add the grilled chicken to the curry, along with green chilli and 1 cup of water. Mix well and bring to a boil.
  • Pour in the cream and mix well. Cook for another 5-7 minutes on low heat.
  • Taste and adjust salt or sweetness as per your preference.
  • Dish out and top with freshly chopped coriander, cream and crushed kasuri methi.
Keyword butter chicken, chicken curry, murgh makhani