Butter Chicken

This dish goes by many names. Butter chicken, chicken makhani, malai chicken and many others. Essentially the method of preparation is the same. Marinate and grill or fry the chicken pieces and add them to the gravy that is prepared alongside. The basic gravy recipe can be used for many other dishes like Paneer butter masala and others. This is kind of a rich dish, but I took a few short cuts and the result was just as delicious without the additional fat.

Boneless skinless chicken thighs - 2 lbs

Onion - 1

Tomatoes - 4

Green Chilis - 3

Kasoori Methi - 1 tbsp

Salt - to taste

Butter - 1 tbsp

Oil - 1 tbsp

Cashews - 4 to 5

Red chili powder - 2 tbsp

Ginger garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Garam Masala - 1 tbsp

Cream (Full fat/Light) - 1/4 cup

Cumin seeds - 1 tbsp

Cut the chicken meat into bite size pieces. Marinate with 1/2 tbsp ginger garlic paste, salt, turmeric powder, red chili powder, coriander powder and salt.

In a flat bottom pan, heat 1 tbsp oil and fry the chicken pieces. Do not over crowd the pan and arrange the chicken pieces in a single layer. Turn when crisp on one side and cook till done.

Drain onto a plate.

In the same pan, add the cumin seeds, chopped onion and green chilis and 1/2 tbsp ginger garlic paste. Fry till soft and add the cashews, kasoori methi, cumin powder, red chili powder and the chopped tomatoes. Cook till the tomatoes are soft.

Cool and grind to a smooth paste.

In the same pan, heat 1 tbsp butter, add the paste and salt. Add 1 cup water and bring to a boil. 

Add the chicken back into the pan and add the cream and the garam masala.

Simmer for a few minutes. Garnish with additional cream and serve with naan, roti or rice.