Butter Chicken

Creamy , spicy and the most popular indian dish in North America. Best served with naan or rice. Authentic Butter chicken has a key ingredient in it that gives it the distinct flavour and that is kasuri methi. Without Kasuri methi (dried methi leaves ) butter chicken is not authentic ! Unfortunately there is no substitute for this. I have come across many recipes for butter chicken some use Kasturi methi others don't . Some use almonds while others use cashews . I have come up with my own version of it . I find that cashews give the butter chicken a creamier texture, you may use almonds as well if you prefer. But when it comes to the kasuri methi , it's a must . Give it a try !

INGREDIENTS

FOR CHICKEN MARINADE

1 kg of chicken breasts cut into pieces and dry with a paper towel
1 Tbs of lemon juice
Salt
1/2 cup of plain yoghurt
1 tsp of garam masala
1 Tbs of ginger garlic paste
1 tsp of red chilli powder
2 Tbs of oil or ghee

Add all ingredients to the chicken and marinade overnight or for at least 2 hours - Grill in the oven until cooked or you may also cook in a pan on the stove and put aside


FOR THE SAUCE

4 Tbs of butter
2 Tbs of fresh ginger garlic paste
3 cardamoms
2 cinnamon sticks
2-3 cloves
1 tsp of methi seeds (fenugreek seeds)
1 Tbs of kashmiri chilli powder or paprika (these are not spicy)
2 Tbs of chopped green chillies
1 Tbs of Kasuri methi or dried fenugreek leaves (lightly roast the leaves in a pan and crush them for the best aroma )
10-12 almonds or cashews soaked in water and ground into a paste
2 cups of tomatoes crushed
1 Tbs tomato puree
Salt to taste
1/2 Tbs sugar
2 Tbs of heavy cream
1 tsp of garam masala


METHOD

Heat butter in a pan on medium heat
Add cardamoms , cinnamon sticks , cloves and fry until fragrant
Add methi seeds , chopped green chillies and ginger garlic paste and mix well
Now add crushed tomatoes and tomato puree , salt and cook covered on low heat until the butter leaves the side of the pan
The pan should now have a thick paste
Add water (around 2 cups ) and mix well and continue to cook on low to medium heat
Add almond or cashew paste and stir well
Now add the grilled chicken pieces , kasuri methi leaves and sugar stir and cook for 15 mins
Mix well so that all chicken pieces are well coated with the gravy for 5 mins
Lower heat and add cream and garam masala
Add green chillies and chopped coriander leaves on top if desired

Optional - if you want to achieve the bright red colour of butter chicken served in restaurant you may add a drop of red food colouring in your gravy.


Serve hot with naan or rice