A tomato-based buttery gravy with an exotic spice mix that is delectable and has a smooth rich texture.
What You’ll Need:
- Large mixing bowl
- Heavy bottom Large Non-stick pan
- Pressure cooker
- Muslin cloth
- Spice Grinder (optional)
- ¾ cup Salted butter
- 1 lb boneless and de skinned chicken breast/thighs
- 3 tbsp Oil
- 2 tsp red chili powder
- 2 tsp kashmiri chili powder
- 2 tbsp garlic paste
- 2 tsp ginger paste
- 3 tsp lemon juice
- 6 garlic cloves
- ½ inch ginger
- 1tsp green cardamom powder
- 2 tbsp cumin powder
- 1 tsp turmeric powder
- 3 tbsp coriander powder
- 1 tbsp dried fenugreek leaves (kasuri methi)
- 8-10 black peppercorns
- 5-6 cloves
- 3-inch cinnamon stick
- 2 bay leaves
- 15 almonds soaked and peeled
- 20 cashew nuts
- ¾ cup hung yogurt/ thick greek yogurt
- 2 tbsp honey
- 8-10 Roma plum tomatoes
- 4 red onions
- 1 cup milk
- ½ cup heavy cream
- Salt (to taste)
- In a muslin cloth, hang the yogurt for 2 hours and let all the water drain off.
- Wash and cut the chicken into medium pieces.
- Marinate the chicken with red chili powder, garlic paste, ginger paste, lemon juice, and salt. Coat the dry ingredients and refrigerate for 1 hour.
- Meanwhile, dry roast 4 black peppercorns, 3 cloves, 1-inch cinnamon,1 bay leaf, and almonds till fragrant. Cool and grind into a coarse powder.
- In a large mixing bowl, combine hung yogurt, freshly ground spices, cardamom powder, cumin powder, and ½ tsp turmeric powder.
- Whisk together to form a smooth paste.
- After an hour, add the yogurt mixture to the already marinated chicken, and set aside for another hour.
- While the chicken rests, roughly chop the tomatoes and onions.
- Place the tomatoes, onions, garlic cloves, cashew nuts, dried fenugreek leaves, honey, ½ inch ginger, 1 tsp Kashmiri chili powder, ½ tsp turmeric powder, coriander powder, salt and ½ cup of butter in a pressure cooker.
- Take another piece of muslin cloth, add the remaining bay leaf, cloves, peppercorns, and cinnamon. Tie and seal using thread into a little bundle (potli).
- Place this little bundle (potli) into the pressure cooker, and in this add 1 cup of milk.
- Cover and cook for 25-30 mins on low to medium flame. Add a little water if needed. Cool this mixture for 15 minutes.
- After the tomatoes are all cooked, discard the potli and grind into a smooth paste.
- In a non-stick large pan, heat 3 tbsp of oil on a medium to high flame. To this add the marinated chicken and cook for 2-3 minutes or until lightly browned.
- Lower the flame to medium, and add the pureed gravy to the chicken and stir.
- Bring the gravy to a boil and lower the flame, cover and simmer for 10 minutes.
- Finish the butter chicken gravy with ¼ cup of butter and 1/2 cup heavy cream.
Enjoy butter chicken with either jeera rice or naan.
Note: This marinating process can also be done a day prior for better flavors.