Well, Butter Chicken is kinda synonymous to Punjabi.... So being a Punjabi, taking pride in cooking, I ought to know how to make a signature Butter Chicken... Here's my version of it sans the tandoor....
Serves 3
Ingredients:
Chicken - 750g
Curd - 1 cup (100 - 150g)
Onions - 3 medium finely chopped (preferable pureed)
Garlic Cloves - 8
Ginger - 2 inches (Make a paste of ginger & garlic)
Tomatoes - 5 medium pureed
Lemon - 1
Green chillies - 3 finely chopped
Black Pepper - 1 teaspoon
Butter - 2 tablespoons (I use Amul butter, since making white butter would have taken longer)
Cooking Oil - 2 tablespoons
Salt - To taste
Red Chillies - To taste
Chicken masala - 1 teaspoon
Cumin Seeds - 1 teaspoon
Cooking Instructions:
In a bowl mix curd, ginger & garlic(paste), salt, chicken masala, black pepper, squeeze a lemon in it, a teaspoon of cooking oil. In this mixture marinate the chicken & set aside for 45 mins.
In a cooking pan - heat some oil (1 tablespoon).
Add the chicken only from the marinade, leave the marinade aside (keep it to be added later)
Cook for approx 10 mins n high - medium flame till the chicken turns a bit white. (It loses its pink color). Keep the chicken aside.
In the same pan, add 1 tablespoon of butter & 1 spoon of oil. Add cumin seeds to it, once they start sputtering add the onion paste. Cook till it turns light brown (a stage above golden brown)
Now add the tomato puree & green chillies. Cook for approx 15-20 mins, stirring occasionally, till the mixture turns a deep brown.
Now add the remaining marinade paste while stirring. Add some water to make a gravy.
Now add the chicken pieces & cook for 10-15 mins.
Garnish with cream or a lill dollop of butter & the chicken is ready to be served with some lovely lachchaa paranthas.
Serves 3
Ingredients:
Chicken - 750g
Curd - 1 cup (100 - 150g)
Onions - 3 medium finely chopped (preferable pureed)
Garlic Cloves - 8
Ginger - 2 inches (Make a paste of ginger & garlic)
Tomatoes - 5 medium pureed
Lemon - 1
Green chillies - 3 finely chopped
Black Pepper - 1 teaspoon
Butter - 2 tablespoons (I use Amul butter, since making white butter would have taken longer)
Cooking Oil - 2 tablespoons
Salt - To taste
Red Chillies - To taste
Chicken masala - 1 teaspoon
Cumin Seeds - 1 teaspoon
Cooking Instructions:
In a bowl mix curd, ginger & garlic(paste), salt, chicken masala, black pepper, squeeze a lemon in it, a teaspoon of cooking oil. In this mixture marinate the chicken & set aside for 45 mins.
In a cooking pan - heat some oil (1 tablespoon).
Add the chicken only from the marinade, leave the marinade aside (keep it to be added later)
Cook for approx 10 mins n high - medium flame till the chicken turns a bit white. (It loses its pink color). Keep the chicken aside.
In the same pan, add 1 tablespoon of butter & 1 spoon of oil. Add cumin seeds to it, once they start sputtering add the onion paste. Cook till it turns light brown (a stage above golden brown)
Now add the tomato puree & green chillies. Cook for approx 15-20 mins, stirring occasionally, till the mixture turns a deep brown.
Now add the remaining marinade paste while stirring. Add some water to make a gravy.
Now add the chicken pieces & cook for 10-15 mins.
Garnish with cream or a lill dollop of butter & the chicken is ready to be served with some lovely lachchaa paranthas.
