The Will-You-Marry-Me? Butter Chicken

October 17, 2011

If I had to state one particular recipe which has wow-ed the people I cook for the most, then I would have to say that it’s my version of Sanjeev Kapoor’s Butter Chicken. This recipe has never failed to impress anyone who has ever had it and they always keep wanting more. So much so that someone actually asked me to marry them 😛 So here’s my version of the recipe!

The Will-You-Marry-Me? Butter Chicken
Serves 4
Recipe from Sanjeev Kapoor with minor adjustments.

 Ingredients:

 Chicken, 1kg if using bone in, or 700 grams if using boneless

 Marinade: 

Juice of 1 Lemon
1 teaspoon Red Chili Powder
1 teaspoon Garam Masala Powder
2 tablespoons Ginger-Garlic Paste
1 cup Curd
2 tablespoons Mustard Oil (Or any other oil is fine too)
1 teaspoon Salt
2 tablespoons Butter

 Gravy:

50 grams Butter (5 tablespoons)
1 teaspoon Oil
Whole Garam Masala (4 cloves, 4 pods of Cardamom, an inch of Cinnamon, A bay leaf)
2 tablespoons Ginger Garlic Paste
2 chopped green chilies
2 cups/400gm Tomato Purée (I used 200gm store bought plus ground 2 large Tomatoes) 1 cup Water
1 tablespoon Red Chili Powder
1 teaspoon Garam Masala Powder
Salt to taste
2 teaspoons Sugar
½  teaspoon Fenugreek Leaves (Kasuri Methi)
1 cup Cream
More butter and some Coriander for Garnish

Method:
Let’s start off by Hanging our Curd 🙂 Here’s how to do it. Place a thin cloth, preferably muslin, folded and then over another medium sized bowl.
Add 1 cup of curd.
Tie this up like a potli or a coin purse, the opposite ends together, and then hang it some place safe, with the bowl under it and let the curd water drip for 15 minutes. Your hung curd is ready 🙂
Now put his curd over your chicken along with all the other ingredients for the marinade, and mix away! I like using my hands so that the marinade gets everywhere and is coated properly. I’d like to make a note here about the Chicken, if you get boneless variety then get them cut into bite sized pieces from the butcher, else I recommend bigger pieces. I like the Chicken cooked bone in, has way better flavor, plus I am not working at a restaurant so bones are really okay!
Anyway so keep this chicken in the refrigerator for about an hour to 90 minutes. Preheat your oven to 200C/400F. Transfer the marinated Chicken to a baking dish and cover with foil, and cook for 15 minutes. Then remove the foil and cook for an additional 2 minutes.
De-boning the chicken : This is only for the people who cook the chicken bone-in and then wanna get rid of the bones. Like I wanted to. I let the chicken rest for few minutes and then removed all the flesh with a fork. Or you can just leave the chicken as it is, if you like bones. People cooking with boneless chicken need not do anything here 😀 But do not throw the remaining marinade from the chicken in your baking dish, we need it for the gravy! 🙂
Now, on to the gravy. Heat up the Oil+Butter in a deep pan on medium high. Once the butter is melted, add in the Whole Garam Masala and fry for 2 minutes.
 Then add in the Ginger Garlic paste and chopped Green Chilies. My Ginger Garlic paste looks green coz I make it at home with some coriander leaves too! Fry this for 2 more minutes.

Now add in the Tomato Purée, Red Chili Powder, Garam Masala Powder, Water and Salt. Turn the heat to low and let it simmer for 10 minutes.
Add in the Sugar and Fenugreek Leaves, and let simmer for 5 more minutes.
Then add in the Chicken pieces + Leftover marinade. Let this cook for 5 minutes.

Finish off by adding the cream, but remember to save some (2 teaspoons) for garnish beforehand.
 Mix and garnish with Coriander Leaves, A knob of butter and drizzle some cream!
Serve with Hot Roti/Naan/Paratha or even Rice! This recipe will not disappoint you, I promise.
3 Comments

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3 Comments

  • Reply Dr. AweSam March 21, 2012 at 12:18 pm

    Love this one. Like the idea of mildly roasting the meat with its marinade before cooking it in the gravy. I always fry the meat with onions and masala and then make the gravy. This shall be tried soon 🙂

  • Reply Caramel Wings March 22, 2012 at 3:23 pm

    The traditional Butter Chicken is always made with Tandoori Chicken!! Hence the distinct taste 🙂 So I always bake it beforehand! Do let me know how this works out for you 🙂

  • Reply Comfortably Numb June 11, 2012 at 12:31 am

    Ummm. Thanks.

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