Hello My wonderful readers!
How are you all this weekend? Hope you had a wonderful week filled with delicious thanks-giving feasts!
It was a normal week here, no frills no thrills. But I did have a lot of fun in my kitchen. Tried a bunch of new recipes that I will share with you all in my next few posts and I would love to know what you think of it. But this post is about how we make Butter Chicken at home. This particular recipe is my mum’s recipe and it does not use as much cream and butter as other recipes. So, if you want the original rich creamy butter chicken then just add a few table spoons of butter and 200ml of cream to the recipe. But trust me when I say that this recipe is as tasty and yummy as the other recipes. As much as we love having butter chicken at home, we try eating baked or roasted chicken with less oil or butter. So this is like a once in a blue moon event.
When I began blogging I was excited to share so many recipes and tips and tricks with everyone. But I truly wonder how bloggers make rich food everyday and still stay healthy. Some of my blogger friends hit the gym daily and some day I will have the liberty to do that as well. Before you get me wrong, no one is holding me back, it’s just that I would have to leave my little peach at home which honestly I haven’t done yet.
You know it is real! That little guilt that gets to you when you leave your child with some one else. I could imagine what other mums go through when they get back to work leaving a three-month old baby at home. The struggle is real! Its like a dark joke isn’t it? We work to provide happiness and a good living and then we realise how we have very little time enjoy just that. Ok, so while we think about the “heavy things in life” let’s have a “slightly-lighter butter chicken”
For Marination :-
- Chicken – 500gms ( breast, boneless and cleaned)
- Lime Juice – 1 tbsp
- Chilli Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Kasuri Methi – 1 tsp
- Pepper – 1/2
- Salt – 1 tsp
- Ginger Garlic paste – 1 tbsp
- Thick Yogurt – 3 – 4 tbsp
- In a bowl combine all the ingredients apart from the chicken
- Mix well to make a nice paste
- Now cut the chicken piece into large curry pieces and make small slits on the meat
- Rub the marinade into the chicken pieces making sure to coat the meat well with the masala
- Transfer the coated chicken into a clean bowl, cling wrap and leave to rest in the fridge for 30 mins to over night
- After the marination time, arrange the chicken pieces on a baking tray lined with silver foil
- Bake at 180 – 200 C for 15 mins or till you see the chicken start to get a little golden. The chicken might leave some water, do not throw it out, it can be used in the curry
Ingredients for the gravy
- Butter – 1 tsp
- Oil – 1tsp
- Cinnamon – 1 stick ( 6 – 7 cms)
- Cloves – 4
- Cardamom – 4
- Bay Leaves – 1 small
- Tomato – 5 large ( chopped and pureed in a blender)
- Ginger garlic paste – 1 tsp
- Cashew Nuts – 3/4th cup
- Milk – 3 tbsp
- Kasuri Methi – 2 – 3 tbsp
- Green Chilli – 2
- Kashmiri Chilli Powder – 3 tsp ( we like it spicy but you can reduce it)
- Coriander leaves – 2 tbsp (chopped)
- Heat oil and butter in a Kadai/ Wok
- Once the butter melts, add cinnamon, cloves, cardamom and bay leaves
- Give it a minute and then add ginger garlic paste. Stir and fry for another minute
- Then add the pureed tomato paste
- Cook till the raw smell disappears and the mixture starts to come together to form a semi liquid consistency. This should take 6 – 8 mins on medium flame
- While the tomato paste is cooking, grind cashew nuts with 1 tbsp of water to form a nice paste
- One the tomato is cooked and the oil starts to separate from the mixture, add the cashew paste
- Then add the green chillies, kasuri methi and chilli powder
- Finally when the mixture comes to a boil add the chicken (with its juices)
- After a minute add milk / cream ( traditionally cream is used but whole milk is good too)
- Let the chicken simmer on low for 5 – 6 mins while covered
- Your Butter Chicken is ready!!
- Serve Hot with Naan or hot rice!
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