Butter Chicken

I have always wanted to add a note on the food that I cook - a bit about its origins, the authentic way of cooking it and then how it has reached where it has reached. And then after I have made it, I only have time to take a pic and post it. No research ever gets done. Hopefully soon. And Butter chicken is anyway the wrong dish to pick for researching. With all the transitions and multiple ways to cook it, I know my research will not see the end of the tunnel. No, thank you!! 

This is my version of the famous butter chicken. There are a hundred different variations of this curry all over the web. This is my version and what works best for my home. 

It is such a comforting dish on a cold winter night!! And that reminds me that Winter is coming!! I love winters, but with all this pandemic around, I am not sure anymore. In Texas, right now we have the ideal weather, the heat has settled and there is a chill in the breeze. Even with masks on, there are a lot of people walking about in the evenings. It is such a joy to see people outside, children playing and generally to see something happening. But all that will change in a few months with the Sun shutting shop early. Hope such warm curries and warmer soups will make the dreary winter bearable.

Now, on to the recipe. 

Ingredients :

Chicken thighs - Boneless -  750 gms - Cleaned and cut into cubes 

Marinate : 

Curd - 1 Cup - Drained of whey and hung for 30 minutes

Ginger Garlic Paste - 1.5 Tbsp.

Red Chilli Powder - 1 tsp

Smoked Paprika - 1/2 tsp.  (Optional ) 

Kashmiri Chilli Powder - 1 tsp

Coriander Cumin Powder - 1.5 tsp

Garam Masala Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Kasuri Methi - 1/2 tsp - Crushed

Oil - 3 Tbsp.

Lemon Juice - 1 Tbsp. 

Chaat Masala - 1 tsp. (Optional - did not use it this time) 

Salt

Marinate the chicken with all the above ingredients. Keep it in the refrigerator for a minimum of 1 Hour. Keep ready. 

Gravy Ingredients : 

Onion - 2 Large - Chopped

Tomatoes - 5 - Boiled in water and skin peeled. Then pureed. 

Ginger Garlic Paste - 1 Tbsp.

Cinnamon - 1 inch stick

Green Cardamom -2 

Cloves - 4 

Bay Leaf - 1

Kashmiri Chilli Powder - 1 tsp.

Red Chilli Powder - 1/2 tsp.

Smoked Paprika - 3/4 tsp ( Optional. I love the smoky flavor so I use it whenever I feel like it. You can totally skip it)

Coriander Powder - 1 tsp

Gararm Masala - 1 tsp

Cashew - Roughly chopped - 1.5 Tbsp. 

Kasuri Methi - 1/2 tsp - Slightly crushed. 

Butter - 4 Tbsp.

Cream - 1 Tbsp.  full or more ( Adjust as per your taste)

Salt 

Method : 

Preheat the Oven to 400 degrees Fahrenheit. ( I usually use the oven to cook the marinated chicken. It makes my work easier. You can fry it on the tawa if that is what you prefer.)

Transfer the marinated chicken to a deep bowl and cook for 20-25 minutes. I use a deep bowl so that the juices from the chicken can be added to the curry later on. 

Once done, Turn up the broil and cook for 3-4 minutes till the chicken crisps up in the corners. This gives a good old smoky flavor. 

Heat some oil in a pan and add the Cinnamon sticks, Bay Leaf, Cardamom and cloves. Now, add the ginger garlic paste. Stir constantly.

Just as the ginger garlic changes color, add the chopped onions. Cook till the onions become soft.

Now, add the cashews and give it a good stir. 

Add the tomato puree and all the spice powders and allow it to cook till all the masalas come together. 

Switch off the flame and allow it to cool. Remove the Bay leaf. 

Once it is cooled down, run it through a mixer till it becomes a smooth paste. 

Now, strain this liquid through a sieve. Do not skip this step if you want that silky smooth texture. I know it is a bit messy, but with the right strainer it is a breeze. Well, You live and learn. 

Pour this strained liquid into the same pan that you initially cooked the onion tomato mixture in. 

On a medium high flame, cook this liquid. Add butter and the chicken from the oven. Add the juices too. That is where the flavor is. Use your discretion about how much of the juice to add, as this affects the consistency of the curry. 

Now add some crushed Kasuri Methi ( Our chicken already has some, so just a bit would do) and allow the gravy to thicken a bit. 

Check for seasoning and add salt if required. 

Top it with a Spoonful of cream and serve warm with rice or roti.