Butter Chicken

STEP-1 Tandoori Marinade (Makes More than needed, can be stored)

  1. 150 gms Red Onions
  2. 2 Tsp Salt
  3. An inch (small piece) Ginger
  4. 2 Tsp Chopped Garlic
  5. 3 Green Chillies (De seeded)
  6. 1 Cup of mixed Coriander (with Stalks) and Mint leaves
  7. 4-5 TBSP Lemon Juice
  8. 2 TBSP Oil
  9. 4 Tsp Kashmiri Rec Chillies
  10. 2 ½ Tsp Garam Masala (Best to make it Fresh at Home)
  11. 1 Tsp Coriander Powder
  12. Procedure for Marinade:
    1. In a chopper (or mixer), add the onions and salt. Pulse it so that the onions get chopped and mixed with the salt
    2. Squeeze out the excess liquid from the onions and put it back in the chopper/ mixer jar
    3. Add all the other ingredients into the chopper/ mixer jar and blitz to form the Tandoori paste. Season a bit more if needed. Use as desired and store the rest in an airtight container in a fridge (can store for up to 2 weeks)

STEP-2 Chicken Tikka

  1. 500 gms of Chicken Thigh fillets (Portioned into large Cubes)
  2. 1 Tsp Salt
  3. ½ Tsp Cumin Seeds
  4. ½ Tsp Crushed Black Pepper
  5. 2 Tsp Dry Fenugreek Leaves
  6. 2 TBSP Oil
  7. 2 TBSP Tandoori Marinade
  8. Procedure for Chicken Tikka:
    1. Season the Chicken with Salt, Pepper, Cumin Seeds, Oil and 1 Tsp of Dry Fenugreek Leaves. Mix well, and cover all the chicken fillet cubes
    2. Add the Tandoori Marinade and the remaining dry Fenugreek Leaves, mix well, so that all the chicken is covered
    3. Marinade the chicken Overnight (Best for 24 Hours)
    4. Skewer the Chicken and cook on a gentle Coal BBQ, or a Hot Oven at 220 Celcius, for 15 mins or until a slight char develops on the chicken. Cook a little longer if the Tikka has to be eaten immediately, it can be a little under, if being made into Butter Chicken

STEP-3 Butter Chicken

  1. 1 Tsp Cumin Seeds
  2. ½ Tsp Fenugreek (Methi) Seeds
  3. 3 TBSP Ghee (Clarified Butter)
  4. 2 Tsp of chopped Ginger and Garlic
  5. 250 gms Fresh Tomatoes (Diced and softened in a Microwave or pulsed in a chopper/ mixer)
  6. Salt to Taste
  7. 2 Tsp Kashmiri Red Chillies
  8. 1 Tsp Garam Masala
  9. 1 Tsp Coriander Powder
  10. 2-3 Tsp Dry Fenugreek Leaves (Kasuri Methi)
  11. 1 TBSP Honey
  12. 100 ml Fresh (Thickened) Cream, a Little More for GArnish
  13. 300 gms of Chicken Tikka (5-6 Pieces)
  14. 50 ml Chicken Stock/ Water
  15. Procedure for Butter Chicken:
    1. Toast the cumin and fenugreek Seeds on a gentle flame
    2. Add 1 ½ TBSP Ghee and gently toast the dry spices in it
    3. Add in the chopped Ginger and Garlic and fry them in ghee
    4. Add in the tomatoes, season with salt and add the spices, add ½ tsp Dry Fenugreek Leaves, cook everything together on a high flame
    5. Add 1 TBSP of honey, and stir in the cream
    6. Bring to boil, and add the Chicken Tikka. Cover all the tikkas with the sauce and add a little stock/ water
    7. Add the remaining dry fenugreek leaves. Cover the pan and cook the dish on a low heat
    8. Take off the lid, and keep cooking for last few minutes on high heat to reduce the liquid
    9. Allow the Dish to cool entirely before serving. Gently Warm before serving and serve with 1 TBSP of fresh cream over the dish (Serves 2-3)

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