Hello Neoxians
Yesterday was a special day for me as we celebrated birthday of my niece at home and due to pandemic, we made food at home. So, I made butter chicken and as per my words in the city of neoxian, I am sharing the recipe.
Butter Chicken
According to my study, butter chicken was made by Moti Mahal Restaurant for the first time in 1950's. Actually that time only few recipes of chicken were cooked like tandoori chicken, chicken curry. This recipe was made for using the leftover chicken and give it a fresh tomato gravy with lots of cream and butter.
Here are the Ingredients :
- 500 gm Chicken
- Sliced Tomato
- Sliced Onion and Ginger
- Lots of Spices (Black pepper, Cloves, Cinnamon and Bay leaf), Garlic and Green Chili
- Few other ingredients are butter, cream and some regular spices( Salt, Red chilli powder, Coriander powder and Turmeric Powder).
In this recipe, first we have to marinate the chicken for at least 1 hour.
Marination Process
- Add 2 Tbsp Heated Mustard oil to the chicken.
- Add 2 Tbsp Yogurt and Ginger Garlic paste to it.
- In the end, add some spices (salt to taste, Red chilli Powder - Half Tbsp and Turmeric Powder - Half Tbsp) and Give it a mix.
- Close the bowl and Keep it in the refrigerator for 1 hour.
Chicken Fry Process
Like we kept marinated chicken in the refrigerator for 1 hour, its time to fry the chicken and please note its a shallow fry using butter.
Gravy Making Process
This is the most important and simplest part of the recipe. We do not have to do much in this process. Just put roughly sliced Tomato, Onion, ginger, all the spices, Garlic, green chilli, half glass of water and 1 Tbsp of butter in the pan.
Close the lid and cook it until tomatoes turns mashy.
Now add the mix to the grinder and make puree.
Strain the puree in to the bowl to extract the velvet texture of the puree.
Now take an open vessel and add 2 Tbsp of butter.
Add Velvet Puree to the vessel and also add half cup of water. Cook the puree on medium flame for 7 minutes.
Its time to add fried chicken to the gravy and close the lid of the vessel. Cook it for another 5 minutes. Also, add regular spices.
As you can see in the image that the gravy has already turned a little thick.
In the end, add fresh creme to the chicken.
Fresh Restaurant Style Butter Chicken is ready to serve.
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