We need the following ingredients to make our Butter Chicken:
800 gms Chicken (preferably boneless), 1 tablespoon lemon juice, 1 teaspoon Kashmiri Red Chili Powder, 2 tablespoons Butter and Salt to taste.
For the marinade we need:
1 cup thick yogurt, ½ teaspoon garlic paste, ½ teaspoon Garam Masala powder, 1 teaspoon Kashmiri red chili powder, 2 tablespoons Ginger paste, 2 tablespoons Lemon juice, 2 tablespoons vegetable oil and salt to taste.
For the gravy we need:
50 gms butter, 1 tablespoon ginger paste, 4-5 green chilies chopped, 1 tablespoon red chili powder, ½ teaspoon kasuri methi, 1 tablespoon whole Garam Masala, 1 tablespoon Garlic paste, 400 grams tomato puree, 1 cup whole cream, 1 teaspoon sugar and salt to taste.
How do we make it?
Mix red chili powder, lemon juice and salt together and apply the mixture to the chicken thoroughly and keep aside for at least half an hour.
In a separate bowl mix together the thick yogurt, red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil, then apply this marinade to the chicken pieces already set aside and refrigerate for more than two hours. Then place the chicken into a preheated oven (200°C) for ten to twelve minutes after which you can baste it with butter until almost done, say for another two minutes.
Heat butter in a pan, then add the whole garam masala to it. Sauté for two minutes, add chopped green chilies and ginger-garlic paste. After two minutes, add the tomato puree, red chili powder, garam masala powder, salt and one cup of water bringing it to a boil. Reduce heat and simmer for ten minutes. Add sugar and fine powder of kasoori methi to the pan along with cooked tandoori chicken pieces. Simmer for five minutes and then top it up with fresh cream.
Serve with hot piping rotis or naans.
(*We don’t want to disappoint our vegetarian readers so to make the dish vegetarian just substitute the chicken with fried Paneer cubes and Voila!! You have Paneer Makhani)