Butter Chicken

It was raining. My friend and I were chatting at a coffee parlor about random daily topics. Suddenly the topic changed to curious curries and that’s about chicken curry… So funny, isn’t so? Indian Chicken Curries are just out of this world and are very exotic for an Austrian from the mountains. I like to dip Flat Bread (Naan) into my hot butter chicken gravy. Just awesome! Look my mouth is melting. I couldn’t resist myself to convince others that Indian Curries simply rocks. So, I have decided to share my chicken curry recipe from my old school home science diary. I cooked this dish in my home and at buffet function and made it prove again that Indian chicken curry is some of the most sought after. It will be an utterly butterly delicious recipe.

Indian Chicken Curries are just out of this world and are very exotic for an Austrian from the mountains.

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Butter Chicken
Prep Time
4 hr 5 mins
Cook Time
20 mins
Total Time
4 hr 25 mins
 

It was raining. My friend and I were chatting at a coffee parlor about random daily topics. Suddenly the topic changed to curious curries and that’s about chicken curry… So funny, isn’t so? Indian Chicken Curries are just out of this world and are very exotic for an Austrian from the mountains. I like to dip Flat Bread (Naan) into my hot butter chicken gravy. Just awesome! Look my mouth is melting. I couldn’t resist myself to convince others that Indian Curries simply rocks. So, I have decided to share my chicken curry recipe from my old school home science diary. I cooked this dish in my home and at buffet function and made it prove again that Indian chicken curry is some of the most sought after. It will be an utterly butterly delicious recipe.

Course: Meats, Side Dish
Cuisine: Indian
Servings: 3 people
Calories: 370 kcal
Ingredients
  • 1 lb (443 g) Chicken bone-in or boneless, or a combination of both will do.
  • 2 tablespoon White butter or white / olive oil to fry marinated chicken
FOR MARINATING
  • 2 tablespoon Thick curd / hung yogurt
  • ¼ teaspoon Red chili powder / paprika
  • 2 teaspoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 2 teaspoon Kasoori methi crushed / powdered dried fenugreek leaf
  • 6 Garlic cloves
  • Peppercorns crushed
  • 1 piece Ginger
  • 2 to 3 Green chilies
  • Salt to taste
FOR GRAVY
  • 3 Red onions
  • 3 Tomatoes
  • 2 Cloves
  • 2 Green cardamoms
  • ½ inch Stick of cinnamon
  • 2 tablespoon Olive / white oil to fry onions.
  • Salt be careful as we already added salt while marinating
  • ¼ teaspoon Red chili powder / paprika optional
  • ½ teaspoon Garam masala powder
Instructions
  1. NOTE

    I have used bone-in chicken. If you wish to use boneless, feel free to reduce the quantity of chicken.

  2. Wash the chicken thoroughly by rinsing with water. Remove the skin (optional).

  3. Take a large bowl and mix all the ingredients listed under “For Marinating”.

  4. Add chicken pieces.

  5. Mix thoroughly so as to coat the pieces well with the marinade ingredients.

  6. Cover the bowl with cling film and refrigerate for minimum 4 hours.

  7. Now take a pan and add white butter.

  8. Then add the chicken pieces.

  9. Reserve the rest marinade paste to add it to the gravy, later.

  10. Cook the chicken on high flame so as to dry up the mixture.

  11. Now gently scrape away the brown bits, if any.

  12. Put off the flame.

  13. Take another pan and add 2 tablespoons of oil.

  14. When the oil is heated; add the cloves, cardamom and cinnamon one by one and let the flavors infuse in oil for few seconds.

  15. Add sliced onions and stir it well until browned. Let the onions get proper caramelized with proper seasoning.

  16. Remove from pan and let the onions cool.

  17. Now grind the fried onions and pour back into the pan.

  18. Add oil if needed and add pureed tomatoes.

  19. Then add some salt and cook well.

  20. Turn the mixture frequently and sprinkle some water if the mixture tends to stick to the bottom of the pan.

  21. Once the tomato puree is cooked well, add the leftover marinade paste and cook for a while.

  22. When you notice the oil is separating from the mixture, it’s time to add the prepared chicken pieces.

  23. Mix well, taste it and adjust the seasoning.

  24. Then add around 2 – 3 cup water, some chopped coriander leaf and let the chicken cook well for around 15 – 20 minutes; by closing the lead of the pan.

  25. NOTE

    The cooking time varies according to the size of a chicken, cuts of chicken used and the quality of it. The gravy is supposed to be thick but if needed use hot water to make the gravy light.

  26. SERVE

    Serve the hot Butter Chicken Curry on a plate.

  27. OUR DINE TABLE

    Butter chicken is best teamed up with Chapati or Naan. If you want, you can garnish the butter chicken curry with your choice of veggies. Share the experience of yours’ taste buds with us.

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Nutrition Details

CategoryAmount
Calories 370
Total Fat 9.0 g
Cholesterol 45 mg
Protein 52 mg
Dietary Fiber 2 g
Sugar 2 g
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Article Categories:
Meats · Side Dishes

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