Long time you guys! 😀
But the wait is worth because I’m here with an amazing recipe of Butter Chicken. You won’t find a recipe better than this and I promise you that! This butter chicken has chunks of tandoori chicken that require separate time and care. The gravy is a heavenly marriage of smoky, spicy, and creamy flavours. I cannot begin to tell you how loved this recipe is in my family. It is, most definitely, a “Shahi” dish.
This dish is inspired from one of my favourite eateries in Islamabad, Pakistan i.e. Khoka Khola. I’ve had their butter chicken countless times and I couldn’t help but curate a recipe similar to theirs. This recipe takes an unusually long preparation time while the cooking time is hardly 15 minutes. The end result will be a treat to your taste buds. Let’s begin!
Recipe Difficulty Level: Intermediate Serving: 5-6 people Prep Time: 30 mins Cook Time: 15 mins
For Tandoori Masala Powder:
Coriander Powder (ثابت دھنیا پاؤڈر) 1 tablespoon Black Cumin Seeds (ثابت کالا زیرا) 1 teaspoon Garlic Powder (لہسن پاؤڈر) 1 teaspoon Ginger Powder (ادرک پاؤڈر) 1 teaspoon Whole Cloves (ثابت لونگ) 2 cloves Nutmeg (جائفل) small quarter-inch piece Mace (جاوتری) 2 pods Fenugreek (قصوری میتھی) 1 teaspoon Cinnamon Powder (دار چینی پاؤڈر) 1/4 teaspoon Black Pepper Powder (کالی مرچ پاؤڈر) 1/2 teaspoon Black Cardamom (کالی الائچی) 1 pod Paprika Powder (پیپریکا پاؤڈر) 1 and 1/2 tablespoon Whole Spice Powder (گرم مصالحہ) 1/2 teaspoon
Boneless Chicken (بغیر ہڈی والی مرغی) 300 g (cut in 2-inch cubes) Yoghurt (دہی) 1 cup Tandoori Masala Powder (تندوری مصالحہ پاؤڈر) 2 tablespoons (slightly heaped) Red Chilli Powder (لال مرچ پاؤڈر) 1/2 tablespoon Salt (نمک) to taste Gram Flour (بیسن) 1 tablespoon Cooking Oil (تیل) 1 tablespoon Coal (کوئلہ) for smoking the marination
Tomatoes (ٹماٹر) 3 medium-sized Cooking Oil (تیل) 1 tablespoon (for frying chicken) Unsalted Butter (نمک کے بغیر مکھن) 2 tablespoons Bay Leaf (ڪڙي پتا) 1 whole Whole Peppercorns (ثابت کالی مرچ) 5-6 pieces Whole Cinnamon (ثابت دار چینی) 1 2-inch piece Ginger Garlic Paste (ادرک لہسن پیسٹ) 1/2 teaspoon Talhar Chilli Paste (تلہار مرچ پیسٹ) 1 teaspoon Water (پانی) 1 cup Cashew Paste (کاجو پیسٹ) 1 tablespoon *Cooked Chicken and Marinade* Cream (کریم) 3 tablespoons Butter (مکھن) for garnish Cashews (کاجو) for garnish Coriander (دھنیا) for garnish Cream (کریم) for garnish
Mortar & Pestle OR Food Processor (if grinding spices) Tablespoon and Teaspoon Mixing Bowl Aluminium Foil OR Small Bowl (for holding coal) Cling Wrap Tongs Kitchen BLender Wok OR Cooking Pot Plate Wooden Spoon OR Spatula Cooking Stove
Firstly, we are going to make the tandoori masala powder. If you're using store bought tandoori masala you might as well move on to the next step. Simply grind coriander powder, black cumin seeds, garlic powder, ginger powder, whole cloves, nutmeg, mace, fenugreek, cinnamon powder, black pepper, black cardamom, paprika powder, and garam masala. Set aside.
Take boneless chicken and cut it in 2-inch cubes. In the chicken, add yoghurt, tandoori masala powder, red chilli powder, salt, gram flour, and cooking oil. Coat the chicken evenly with the marinade.
Create a hollow space in the centre of the marinated chicken. Place a piece of foil or a small bowl to hold the piece of burning coal. Smoke the coal and cover the bowl for 10 minutes to let the flavour merge in.
Take out the piece of coal and cover the marinated chicken for a minimum of 30 minutes.
Meanwhile, take your tomatoes and roast them on open fire till the skin is charred. Peel the charred skin off and blend the tomatoes to a purree. Set aside.
After the chicken has been marinating for long, grease the pot with a tablespoon of oil and place chicken cubes on a medium heat. Fry the cubes separately. Do not overcrowd the pan. Let each piece take its time to sear. Take them out on a plate.
In the same pot, add butter, bay leaf, peppercorns, and whole cinnamon. Let them toast in the butter on a medium high heat.
When the butter starts bubbling, add ginger garlic paste and saute. Add talhar chilli paste or powder and mix.
Add prepared puree along with half cup of water. Add the leftover marinade in since it has all the good stuff. Add remaining half cup of water.
Add cashew paste and mix it in. Add in the cooked chicken and coat it with the gravy till homogenous. Cover the pot and let it simmer on low for 10 minutes.
After 10 minutes, turn the flame on high and cook till you get the required consistency of gravy. The gravy thickens once it cools so do not evaporate a lot of it. Mix the cream in and stir till combined. Turn off the heat.
Sprinkle butter pieces to create tiny pools of melted butter. Do not mix them in. Tastes so good!!
Do try and share your thoughts on this recipe. I really hope you like it. Click on the link below to watch the video tutorial for Butter Chicken.