Butter Chicken – North Indian Style

Step 1: Marinate Chicken

In a bowl, combine 500 gms boneless chicken, 1 tbsp ginger garlic paste, 2 tbsp hung curd, juice of 1 lemon, 1 tbsp Kashmiri chilli powder, 1 tsp garam masala, and 1 tsp salt. Mix all ingredients well until the chicken is evenly coated. Marinate for 30 minutes.

Step 2: Sauté Aromatics for Gravy Base

Heat 2 tbsp butter and 2 tbsp oil in a pan. Add 3 medium sliced onions and salt to taste. Sauté the onions until they turn translucent, which should take approximately 2-3 minutes.

Step 3: Add Spices and Tomatoes

To the sautéed onions, add 10 garlic pods, 1 inch ginger, 4 Kashmiri red chilies, and 15-20 cashew nuts. Sauté for 2-3 minutes. Then, add 3 large chopped tomatoes and sauté for 1 minute.

Step 4: Add Dry Spices and Cook

Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder to the pan. Sauté for 1 minute. Pour in 1/4 cup of water, cover the pan, and cook until the tomatoes turn soft. This step should take about 5-7 minutes. Once cooked, remove from heat and allow the mixture to cool down.

Step 5: Blend Gravy Base

Transfer the cooled gravy base mixture to a blender. Add water as required to achieve a smooth consistency. Blend until a fine, smooth paste is formed.

Step 6: Fry Marinated Chicken

In a separate pan, heat 2 tbsp oil. Add the marinated chicken pieces and fry for 12-15 minutes until they are cooked through and have a slight browning on the outside. Once fried, remove the chicken from the pan and keep it aside.

Step 7: Prepare the Curry Base

Using the same pan, on a low flame, melt 2 tbsp butter. Add 2 tsp Kashmiri chilli powder and mix it well with the melted butter.

Step 8: Combine Gravy and Chicken

Add the previously ground masala paste to the pan and mix it thoroughly with the butter and chilli powder. Then, add the fried chicken pieces and 1/2 cup fresh cream. Mix all ingredients gently to combine.

Step 9: Simmer the Curry

Cover the pan and let the curry simmer on low flame for 12-15 minutes. This allows the flavors to meld together and the chicken to become even more tender.

Step 10: Garnish and Serve

Once the curry has simmered, sprinkle 1 tsp of crushed Kasuri Methi and fresh coriander leaves over it for garnish. Serve the delicious Butter Chicken hot.

• Ensure onions are translucent before adding other ingredients for a smooth gravy.

• Blend the gravy base thoroughly for a creamy texture.

• Simmer the curry on low flame to allow flavors to meld and chicken to become tender.

• For a spicier kick, increase the amount of Kashmiri chilli powder or add a pinch of regular red chilli powder.

• Use chicken with bones for a richer flavor and texture.

• Add a teaspoon of sugar to balance the tanginess of tomatoes, if preferred.