Recreate this creamy butter chicken at home! It’s all about getting the right ingredients, blending & straining them to accomplish that smooth creamy texture thats synonymous with butter chicken. You will need to grill your chicken for this- you could follow my Tandoori chicken recipe or prepare any other Indian grilled chicken.
INGREDIENTS:
500 gms tandoori/grilled chicken
4 cups water
6-7 diced tomatoes
1 large onion, sliced
4-5 bay leaves
3 pieces of 5’’long cinnamon sticks
9-10 pieces of cashewnuts
3 thumbs of ginger
6 pieces of clove
9 cloves of garlic
10 cardamom (elaichi) pods
100 gms butter
1 tsp red chilli powder
3 green chillies, chopped
2-3 tbsp Kasuri methi
Salt to taste
2 tbsp coriander
PROCEDURE:
1. Add tomatoes, onions, bay leaves, cinnamon, cahsewnuts, cloves, garlic, elaichi, a thumb of sliced ginger, 1 tsp red chilli powder and 5 tbs of butter to boiling water
2. Cook for 20 minutes till the tomatoes soften
3. Blend into a purée
4.Pour purée through a strainer so you are remained with the smoothest version of the gravy
5.To a heated pan, add a big knob of butter
6.Once melted, add 2 thumbs of chopped ginger and green chillies
7. Pour gravy in, cover with lid and simmer on low heat for 15 mins
8. Remove lid, add salt as per taste and kasuri methi
9. Add pre-grilled tandoori chicken pieces(you could follow my Tandoori Chicken Recipe or use any other Indian grilled chicken recipe )
10. Add fresh coriander, let simmer for 5 minutes.
11. Plate and serve!
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