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Butter Chicken Recipe

Recipe by Chef Jasjit Kaur (Kitchen Punjabi)


Marinade Ingredients:

2 lbs Chicken breasts, skinless & boneless

A pinch of Salt

1 tbsp Lemon juice

1 cup of Yogurt, 3% or higher

1 tbsp Ginger, paste

1 tbsp Garlic, paste

1 tbsp Garam Masala

1 tbsp Tandoori Masala, Chef's special

Sauce Ingredients:

200 gm of Butter

1 large Onion, pureed (optional)

4 Bay leaves

1 tbsp Ginger, paste

1 tbsp Garlic, paste

¼ cup Cashews, powdered (optional)

400 gm Tomatoes, crushed

1 tbsp Garam Masala

1 tsp Turmeric

2 tsp Chilli powder or to taste

1 tbsp Kasoori Methi

1 cup Cream (35%)

2 Green Cardamoms

1 – 2 Cloves

Salt to taste

Garnish Ingredients:

Green Chillies, sliced

Fresh Cilantro leaves for garnish

Salt to taste

Step 1 – Marinating the Chicken

Cut chicken into pieces and place in a baking dish, and sprinkle with lemon juice. Add a pinch of salt. Mix and leave aside for 15 minutes. Whisk yogurt, Garam Masala, Ginger and Garlic together. Add the mixture to the baking dish and mix to coat the chicken. Refrigerate for 8 hours or overnight.

Step 2 – Baking the Chicken

Preheat the oven to 350F.

Mix the ingredients to ensure the meat pieces are coated well, and cover the baking dish with foil. Place the container on the bottom rack 6 to 8 inches from the bottom and cook for 30 minutes.

Heat the oven to Broil and move the baking dish to the top rack.

Remove the foil and broil for 4 to 8 minutes or until the top layer of pieces has a slightly burnt look. This allows a tinge of smoky flavour to set in.

Step 3 – Preparing Sauce

Melt butter in a heavy bottom pan on medium heat.

Add the onions and cook until golden, stirring frequently. Add the Bay leaves, ginger and garlic and cook for 1 minute. Add powdered cashews. Add the Tomato puree and cook until the butter separates from the ingredients. Add 2/3 of the 1 tbsp of Garam Masala and the Turmeric and Chilli. Stir to mix. Add Salt taste and stir to combine.

Stir in the Cream and cook until the spice fragrance rises from the pan. Add the Methi leaves and stir well.

Step 4 – Adding the Chicken

Mix the Chicken pieces with the sauce in the pan, including all the juices and dressing.

Cook for 2 minutes while stirring. Taste and adjust the spices and Salt, if required, with the remaining 1/3 Garam masala. Remove the bay leaves.

Step 5 – Garnish and Serve

Garnish with green Chillies Coriander leaves if the hot taste is preferable.



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