1HandfulWhole spices - 1 Bay leaf, 3 small Cinnamon sticks, 2 strands Mace, 3 peppercorns, 2 pods of Green Cardamom
1teaspoonRed Chili Powder
1teaspoonGaram Masala
1tablespoonSugar
1tablespoonSalt
1teaspoonGround Black Pepper
2tablespoonHeavy Cream
1pinchdried fenugreek leavesoptional
Prevent your screen from going dark
INSTRUCTIONS
Marinate the Chicken with Lemon Juice, Ginger Garlic Paste, Yogurt, Turmeric, Red Chili Powder, and some salt. Cover and refrigerate for 20 minutes, and allow the marination to seep into the chicken for about 15 to 20 minutes.
Heat butter in a skillet. As the butter shimmers, Add whole spices, chopped onions, tomatoes, cashew nuts, red chili powder, garam masala, sugar, salt and pepper. Mix well. Saute until it gets fragrant over medium-high heat for 3-4 minutes. After that, Cover cook for 5 minutes over low heat. If it gets too dry in the meantime, add some water and scrape off anything that might have stuck to the bottom of the pan.After it gets all mushy and cooked, turn off the heat. Allow it to cool down for some time. Throw it into a high-speed blender and blend into a smooth puree.Strain the Puree using a siever so that you get a smooth and silky puree ready. Discard the leftovers.
Heat vegetable oil in a grill pan. Grill the Chicken until it gets charred. (Defined Brownish Marks on both sides)
Heat butter in a large wok or skillet. Add the pureed sauce that you had prepared in step 2. Mix it well. Pour Heavy Cream and stir until combined.Finally throw in grilled chicken pieces and cover cook for 10-15 minutes.
Take a chicken out on a serving plate. Garnish with the Sauce, dried fenugreek leaves and some heavy cream. Serve it with Naan Bread or Fried Rice.
Video
Notes
Always grill the Chicken pieces until they get nicely charred from both the sides
Do not overuse any spices. Just use the mentioned amount of spices.
If you do not have whole spices, skip that and just use Garam Masala.
Always add some sweetness to the Butter Chicken because that's what makes it stand out.
Do not overuse butter in the Butter Chicken.
Always strain the sauce and then use it for a smooth and silky texture. Throw away the leftover seeds and pulps.
Nutrition
Nutrition Facts
Authentic Butter Chicken
Amount Per Serving
Calories 325
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik