Butter Chicken

This week I am on a GM Diet and before I started out on this difficult diet regime, I ensured that I give my body and mind maximum pampering to last me through the week. Also, I had some friends over at home for dinner over the weekend and so an even better opportunity to indulge in some sinful food. Among others, Butter Chicken was a part of the main course and was quite a delicious companion to the Zaffrani Paneer Pilaf. I am yet to upload the recipe for the Pilaf but coming up very soon.

Ingredients

1 kg chicken (preferably boneless)

1/2 cup yogurt (should not be sour)

2 medium onions, chopped

1 tsp ginger paste

2 tsp garlic paste

2 medium tomatoes made into a paste

2 tbsp kasuri methi

1 tsp red chilli powder

1 tsp cumin powder 

2 tsp coriander powder

1/4 tsp turmeric powder

Juice of 1 lemon

400 ml chicken stock

2 tbsp butter

Whipped cream for garnishing

Fresh coriander leaves

Salt to taste

3 tbsp vegetable oil

To be dry roasted and ground to a fine powder

8-10 almonds (skin on), can be replaced by cashew nuts

2 bay leaves

6 cloves

8-10 peppercorns

1" piece cinnamon

Seeds from 3-4 cardamoms

Direction

Wash and cut the chicken and keep it in a non metallic bowl. Add red chilli powder, salt, and lemon juice and marinate for 1 hour. Once done, add the prepared powder of roasted masalas, yogurt, cumin powder, coriander powder, and turmeric powder and marinate for another hour.

In a pan, heat the oil and fry the onions till pink in color. Now add the ginger garlic paste and fry for another 2-3 minutes till raw smell goes away. Now pick the chicken pieces from the marinade and add it to the pan. Reserve the remaining marinade. Fry on a medium high flame till the juices are sealed and the meat turns from pink to whitish in color. Now add the tomato paste, kasuri methi, remaining marinade, and chicken stock and cook on medium high flame till gravy reduces to half. Check the seasoning. Add the coriander leaves and remove from heat. Take it out on a serving bowl and add the butter on top and garnish with some whipped cream. Serve hot with your choice of roti / rice / pulao.