Butter Chicken

Butter Chicken

By Chef Saransh Goila

From Health Challenge

Prep: 56-60 minutes Cook: 36-40 minutes

Moderate

Main Course

Punjabi

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Main Course

Key Ingredients:

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Ingredients

Boneless chicken, cut into medium cubes 400 gms
Kashmiri red chilli powder 2 tsps
Coriander powder 2 tsps
Turmeric powder ½ tsp
Salt to taste
Hung yogurt ½ cup
Oil 3 tsps
Cinnamon sticks 2 to 3 inches
Green cardamoms 2 to 3 pods
Bay leaves 2 to 3
Cloves 10 to 12
Garlic, chopped 2 tsps
Onions, chopped 1 cup
Tomatoes, chopped 2 cups
Cashewnuts 10 to 12
Walnuts 7 to 8
Milk 1 cup
Dried fenugreek leaves (kasoori methi), roasted 1 tsp
Butter 2
tsps Coal piece 1

Methods

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.

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