Butter Chicken

Ingredients [marination]

  • Chicken – 800 gram
  • Dahi (Yogurt) – 1½ cup
  • Lemun ka ras (Lemon juice)/Vinegar – 2 tbs
  • Paprika powder – ½ tsp
  • Pissi laal mirchen (Red chilli powder) – 1 tsp [slightly heaped]
  • Namak (Salt) – ¾ tsp [to taste]
  • Haldi (Turmeric powder) – ¼ tsp
  • Dhaniya (Coriander) powder – 1 tsp
  • Lehsan (Garlic) paste – 1 tsp
  • Adrak (Ginger) paste – 1 tsp

Method

Step 1: Add Dahi (Yogurt), Lemun ka ras (Lemon juice), Paprika powder, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Lehsan (Garlic) paste and Adrak (Ginger) paste in a bowl and mix well.

Step 2: Add Chicken to the Yogurt mixture and give it a good mix and marinate for 2 hours. You can also freeze for up to 1 month.

Step 3: Add marinated chicken in a pan, mix cover and cook at medium to low flame till almost all water evaporates. After that, cook at medium flame till all water evaporates without covering. There is no need to add oil to a pan. Give coal dum.

Ingredients [Gravy]

  • Oil – ¼ cup
  • Makhan (Butter) – 4 tbs
  • Piyaz (Onion) – 1 chopped
  • Sabz elaichi (Green cardamom) – 4
  • Dar cheeni (Cinnamon sticks) – 2
  • Bari elaichi (Black cardamom) – 1
  • Tamater (Tomatoes) paste – 5 medium
  • Pissi laal mirchen (Red chilli powder) – ¾ tsp
  • Dhaniya (Coriander) powder – 1 tsp
  • Namak (Salt) – 1 tsp [to taste]
  • Cheeni (Sugar) – 1 tbs
  • Pani (Water) – 1½ cup
  • Cream – ½ cup
  • Qasoori methi 1 tbs
  • Garm masala (Whole spices) powder – ¼ tsp
  • Sabz mirchen (Green chillies) – 2-3
  • Sabz dhaniya (Green coriander) – 2 tbs

Method:

Step 1: Add Oil, Makhan (Butter) to a pan and heat it. Add Piyaz (Onion) and cook till it becomes pink. Add Sabz elaichi (Green cardamom), Bari elaichi (Black cardamom), Dar cheeni (Cinnamon sticks), mix and cook for 1 minute.

Step 2: Add Tamater (Tomatoes) paste, Pissi laal mirchen (Red chilli powder), Dhaniya (Coriander) powder, Namak (Salt), Cheeni (Sugar), mix and cook till oil separates.

Step 3: Add Pani (Water) and simmer for 3-4 minutes. Add cooked chicken, mix, cover, and cook at low flame for 2-3 minutes.

Step 4: Add Cream, mix and cook for 2 minutes and medium to low flame. Add Garm masala (Whole spices) powder, Qasoori methi, Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander), and mix well.

Serve with Boiled Rice or Garlic Naan.