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Butter Chicken - Redefined

Written By Neerakar on Friday, April 22, 2011 | 7:16 AM

Today's recipe, a very simple yet delicious curry. Butter chicken is a part of punjabi cuisine and is one of the most popular Indian Dishes. The origins of Butter Chicken can be traced back to a man named Kundan Gujral, who ran a restaurant called Moti Dahal Deluxe before the partition of British India. Its mostly served with Rice, Naan, roti and parathas. So here's my version of butter chicken.

1) 2 lbs of Boneless Chicken Thighs
2) 3 Cloves of garlic & 1 tea spoon of Ginger finely chopped
3) 2 green chillies finely chopped
4) 5 peeled almonds and 6 roasted Cashews
5) 2 Red Onions finely Chopped
6) 3 plum tomatoes
7) 1 tea spoon of Cumin Seeds
8) 1 tea spoon of Cumin, Coriander & Turmeric Powder
9) 1 Tablespoon of unsalted butter
10) Butter Chicken Masala (Can be found at an Indian Grocery Store)
11) Olive Oil
12) Salt & Pepper for Seasoning
13) 1/4 Cup of Coconut Milk
14) Cardamom, Cloves, Cinnamon and Bay leaves & Chopped cilantro

In a food processor, add the almonds and cashews together with Coconut milk and make a paste. To that paste add the plum tomatoes and set it aside.
In a hot pan add some olive oil. Add cloves, cardamom, cinnamon and bay leaves as shown above. Cook these ingredients until you can until the bay leaves turn slightly brown and take these ingredients out of the pan.  The concept behind doing this is to flavor the oil with these ingredients.
Then add cumin seeds and roast it until it turns dark. Then sautee the chillies, ginger & garlic and the red onions. Cook the red onions until it turn dark brown. You can add a little salt to take the water out of the onions.
 After you have cooked the onions for about 5-7 minutes. Add turmeric, cumin & coriander powder stir. Above is the desired consistency of the onions.
To that mixture add the boneless chicken. Now you can add Salt & Pepper for taste. Let it cook for about 10-12 minutes.
After the chicken has been slightly cooked, add the butter chicken masala. Ensure you stir the spices properly so that you don't get clumps of masala. Cook for about another 3 minutes.
After it has been cooked for 3 minutes, add the paste of almonds & cashews. Also add the butter at this point. Cook it for another 5-8 minutes.
Bon Apetit 
Serve your butter chicken over steamed rice or with a paratha as shown above. Enjoy!! :)
More pictures below.

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