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Butter Chicken is a popular North Indian chicken curry that is now famous across the country as well as internationally. Chef Ajay Chopra shares the recipe in detail.
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Ingredients
For makhani masala
2 roughly sliced onions
4 - 5 roughly sliced tomatoes
3 - 4 green chillies
2 - 3 dried red chillies
1 small piece mace
1 cinnamon stick
2 bay leaves
8 - 10 garlic cloves
2 - 3 cloves
2 - 3 green cardamoms
2 big pieces of ginger
8 - 10 cashew nuts
250 ml water
For makhani gravy
3 - 4 tbsp oil
2 tsp ginger garlic paste
2 slabs butter
1 cup cream
1 tsp kasuri methi
1 tsp sugar
salt to taste
fresh coriander for garnish
For the tadka
1 small cup chopped green chillies
1 small cup chopped garlic
PREPARATION
- In a pan, add some tomatoes, onions, green chillies, dried red chillies, a small piece of mace, cinnamon sticks, bay leaf, garlic, cloves, green cardamom, ginger piece, cashews nuts and saute.
1
- Add water and allow the mixture to boil. Cook the onion-tomato masala till it becomes soft and mashy.
2
- Allow the masala to cool. Remove the whole spices; pour the rest of the mixture in a blender and blend till it becomes a fine paste.
3
- Strain the paste to give it a smooth texture.
4
- Heat oil in a pan and cook the ginger garlic paste and chilli paste in it. Add the makhani gravy to the pan and cook again.
5
- Add chicken tikka / tandoori chicken pieces to the makhani gravy.
6
- Add butter along with a dash of cream and kasuri methi. Finally add salt, sugar and garnish with fresh coriander.
7
- Serve the Butter Chicken with Buttered Naan
8