Indian Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the Tandoori500 grams of Chicken (around 6 pieces) skin removed and dressed 1 tbsp of fresh, plain, thick Yoghurt 1 tbsp of fresh Ginger-Garlic paste1 tbsp of fresh Lime juice1 tbsp of any store bought brand of 'Tandoori Masala' - must not omit1 tspn chilli powder 1 tspn Turmeric Powder1 tbsp oilSalt to taste.For the Gravy/ Sauce2 medium Onions- thinly sliced 3 Tomatoes (choose nice red ones for the red gravy color)1 tbsp Ginger Garlic Paste1 tsp black Cumin seeds, Shahjeera.2-3 green Cardamoms 2-3 pepper corns1 tbsp heaped dried, Fenugreek leaves,crushed in your palms1 tbsp Fennel seeds lightly roasted and coarsly grounded1 tsp heaped Kashmiri Lal mirch - again for its colour.1 tsp regular Red Chilli powder. (Adjust as per the hotness you prefer)1 tsp of Garam Masala1 tbsp of Corriander powder1 tspn Cumin Powder1/2 tsp of Turmeric powder10 CashewsA pinch of Nutmeg1 tbsp Tomato Ketchup (Now this is a secret ingredient most of the restaurants won't tell you how they get the sweet creamy gravy. Add more if you want it to be sweeter)Salt to taste- remember you would have already used salt in the marinade before.2 tbsp salted Butter2 tbsp of fresh Cream (more if you want the gravy/ sauce to be milder)Handful of fresh Corrainder leaves2 tbsp vegetable/ sunflower Oil
For the Tandoori Chicken
- Make a few cuts to the chicken flesh so that it gets marinated well.
- Mix all the spices in the oil and marinate the chicken for 4-5 hours, preferably overnight. Then rub the chicken with the yoghurt.
- Just before you are going to make the sauce/gravy for this, grill the chicken in your oven in a baking tray lined with foil. About 15 minutes on each side or untill the juices run out, the chicken should
aquire a proper brown, grilled look and needs to be done.
- If you don't have a grill, fry the marinated chicken pieces in a wide shallow pan untill done.
- Important Tip - Pour the juices that have been collected into the gravy/ sauce.
- Shred the chicken pieces of the bone and keep aside.
For the gravy/ Sauce
- In a deep bottomed pan heat the oil on a medium flame.
- When just about getting heated, tip in the dry spices- cumin, pepper, cardamoms, cashews.
- Once these turn a fragrant brown, add the ginger-garlic paste.
- Give a quick stir and add the onion slices.
- Once the onions are translucent and oil surfaces, add the garam masala powder then stir and add red chilli powder, Kashmiri chilli powder, fennel seeds powder, coriander powder, cumin
powder, turmeric, nutmeg and half of the chopped coriander leaves. Give a good stir .
- Add in the tomatoes. Crush the fenugreek leaves in your palm and and add them to the gravy
- Add just the juices collected from the grilled chicken.
- Add half a glass of water. Cover the lid and let everything cook together until the oil surfaces. Our key ingredient the tomatoes need to be cooked really well.
- Once the mixture cools down, pour it in the blender and blend it all to a creamy consistency
-Now in the same deep bottomed pan, add the salted butter
- Once it melts, add the gravy from the blender and the tomato ketchup
- Give this a good boil. Stir in the fresh cream. At this stage, adjust the salt and spices i.e red chilli powder and garam masala then add the chicken pieces
- Cover the lid and let everything cook on slow for another 15 mins then close and let everything settle for a further few minutes. Garnish with some lemon juice and chopped coriander leaves.
Serving Size: 6 - 8 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user ALL_SMILES_4U.
- Make a few cuts to the chicken flesh so that it gets marinated well.
- Mix all the spices in the oil and marinate the chicken for 4-5 hours, preferably overnight. Then rub the chicken with the yoghurt.
- Just before you are going to make the sauce/gravy for this, grill the chicken in your oven in a baking tray lined with foil. About 15 minutes on each side or untill the juices run out, the chicken should
aquire a proper brown, grilled look and needs to be done.
- If you don't have a grill, fry the marinated chicken pieces in a wide shallow pan untill done.
- Important Tip - Pour the juices that have been collected into the gravy/ sauce.
- Shred the chicken pieces of the bone and keep aside.
For the gravy/ Sauce
- In a deep bottomed pan heat the oil on a medium flame.
- When just about getting heated, tip in the dry spices- cumin, pepper, cardamoms, cashews.
- Once these turn a fragrant brown, add the ginger-garlic paste.
- Give a quick stir and add the onion slices.
- Once the onions are translucent and oil surfaces, add the garam masala powder then stir and add red chilli powder, Kashmiri chilli powder, fennel seeds powder, coriander powder, cumin
powder, turmeric, nutmeg and half of the chopped coriander leaves. Give a good stir .
- Add in the tomatoes. Crush the fenugreek leaves in your palm and and add them to the gravy
- Add just the juices collected from the grilled chicken.
- Add half a glass of water. Cover the lid and let everything cook together until the oil surfaces. Our key ingredient the tomatoes need to be cooked really well.
- Once the mixture cools down, pour it in the blender and blend it all to a creamy consistency
-Now in the same deep bottomed pan, add the salted butter
- Once it melts, add the gravy from the blender and the tomato ketchup
- Give this a good boil. Stir in the fresh cream. At this stage, adjust the salt and spices i.e red chilli powder and garam masala then add the chicken pieces
- Cover the lid and let everything cook on slow for another 15 mins then close and let everything settle for a further few minutes. Garnish with some lemon juice and chopped coriander leaves.
Serving Size: 6 - 8 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Nutritional Info Amount Per Serving
- Calories: 196.3
- Total Fat: 11.8 g
- Cholesterol: 42.8 mg
- Sodium: 884.1 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.4 g
- Protein: 14.8 g
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