Butter Chicken

A classic and popular restaurant dish that goes well with naan and rice dishes.

Ingredients for Butter Chicken

• 200 g Boneless Chicken cut into small pieces
• 1 1/2 tsp Lemon Juice
• as per taste Salt
• 1/2 tsp Red Chilli Powder
• 2 tsp Butter
• Wooden Skewers soaked in water

For the Sauce:

• 5 to 6 Tomatoes chopped
• 1/4 tsp Fenugreek Leaves Powder
• 2 Green Cardamom
• 1/4 tsp Mace Powder
• 1/2 tsp Red Chilli Powder
• 2 to 3 Garlic Cloves minced
• 1/4 inch Ginger finely chopped
• as per taste Salt
• 1 tsp Honey
• 2 tbsp Thick Cream
• 2 + 2 tsp Butter

For the Marinade:

• 1/4 cup Yogurt
• 2 tsp Ginger Garlic Paste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Garam Masala Powder
• as required Oil
• as per taste Salt

How to make Butter Chicken

• Using a fork, gently prick the chicken pieces all over.
• Transfer to a large bowl.
• Add lemon juice, salt and red chilli powder.
• Mix well until the chicken pieces are coated with the spices.
• Cover the bowl with cling film and keep it in the fridge for 20 to 40 minutes.
• To make the marinade, combine all the marinade ingredients in a bowl and mix well.
• Remove the chicken from the fridge and pour the marinade all over.
• Mix well until it is evenly coated.
• Cover again with cling film and keep it in the fridge for 3 hours.
• Preheat an oven to 200C/400F.
• Thread the marinated chicken pieces onto the wooden skewers.
• Place them on a baking tray lined with baking sheet and cook for 10 minutes.
• Baste them with butter and cook for another 2 minutes.
• Remove the chicken pieces and keep aside.
• Heat a nonstick pan over medium flame.
• Add butter.
• When it melts, add mace powder and green cardamoms.
• Mix the red chilli powder with little water and add to the pan.
• Add the ginger, garlic, tomatoes and mix well.
• Cook for 15 to 20 minutes or until the tomatoes become pulpy.
• Remove and strain this mixture.
• Blend this mixture until smooth and transfer to the pan.
• Reduce the flame to low.
• Add 1 tsp butter and cook for 10 to 15 minutes.
• Add the fenugreek leaf powder and stir well.
• After 3 minutes, add honey, cream and salt.
• Mix well and cook for another 3 minutes.
• Now add the chicken pieces and cook for 2 to 4 minutes.
• Switch off the flame.
• Serve hot with naan.