Home-style Butter Chicken

Good authentic butter chicken is probably the most sought after dish in India. Eating butter chicken is like a passage of rite of sorts for every non vegetarian in India. The aroma, the color, the texture, the succulent chicken pieces, all in all it's a definite showstopper in the culinary circuit.

This particular recipe is adapted from my mother-in-law's tried and tested recipe, she is a gifted cook like every mother, there's just something indescribable about the food they cook, every dish is a different dimension of love. I have modified it slightly to suit the taste of my little team of taste testers. So without further delay let me show you guys our simple and easy one-pan recipe!

Home-style Butter Chicken Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

◻ ½ kg boneless chicken Marinade masala: ◻ 1 tsp chilli powder ◻ ½ tsp turmeric powder ◻ 1 tsp coriander powder ◻ 1 tbsp ginger garlic paste ◻ 1 tsp salt Curry paste: ◻ 2 tbsp oil ◻ 3 tbsp butter ◻ 1 tsp cumin ◻ 1 large onion ◻ 2 ripe tomatoes ◻ 1 tbsp ginger garlic paste ◻ 1 green chilli ◻ 2 tsp Kashmiri chilli powder ◻ 1 tsp coriander powder ◻ ½ tsp turmeric powder ◻ 10 cashews (soaked for 15 minutes) ◻ Freshly chopped coriander ◻ 1 tsp sugar ◻ 1 tbsp tomato ketchup ◻ 2 tbsp fresh cream ◻ 1 tsp Kasuri methi

Preparation:

1. Cut the chicken into strips or bite sized pieces, wash well and apply the marinade masala and set aside for 15 minutes to half an hour.

2. Add 1 tbsp oil to the pan, then add 1 tbsp of butter to the oil and wait until it melts, add the marinated chicken and cook it until its 3/4th done.

3. Set the chicken pieces aside, along with any stock if present.

4. In the same pan add 1 tbsp oil, add the cumin seeds and allow it to splutter. Add the roughly chopped onion and cook it until translucent. Add the ginger garlic paste and saute until the raw smell is gone, now put in the green chilli, the masalas for the curry paste, mix well and cook for a minute.

5. Add the tomatoes and cashews, cover the pan and cook the ingredients until the tomatoes become soft and mushy. Add some freshly chopped coriander.

6. Wait for the mixture to cool down slightly and grind it to a silky smooth paste.

7. Now add 1 tbsp butter to the same skillet and allow it to melt. Add the puree to the pan and start stirring steadily. Now add the sugar and tomato ketchup.

8. Allow the puree to cook for few minutes, the curry will start bubbling so be cautious about the splatter. Now add the chicken and stir the curry until well combined. Close the lid and allow it to cook for 10 minutes, open the lid and stir occasionally. After 10 minutes, turn off the heat, add the crushed Kasuri methi and stir.

9. Garnish with fresh coriander, cream and a tbsp of butter. Serve hot with roti/naan/basmati rice.

P.S. For a more authentic dhaba style butter chicken, you can smoke the cooked chicken with live charcoal to give a nice tandoor flavor, some also add red food color to give it that bright red color, and you can always make it more indulgent by adding extra butter. For healthier alternatives, you can bake the chicken in lesser oil instead of frying it, and can even add honey instead of sugar. Its your kitchen, I say, you make the rules.

Flavors with spice and all things nice ❤

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