Indian Butter Chicken Recipe

Chicken

oi-Anwesha Barari

By Anwesha Barari

Tuesday, August 16, 2011, 11:14

Indian Butter Chicken, the first and the most typical simple chicken curry in North Indian cuisine. It is also one of the most frequently ordered non vegetarian dishes so much so that we connote to unimaginative people by calling them the 'butter chicken naan types!' It basically indicates that butter chicken recipe is so time tested and standard that it is bound to be a great meal; you don't really need to think too much before ordering Indian butter chicken.

History:
Butter chicken recipe is an interesting innovation for which we owe some credit to the Britishers. When they settled in Indian they wanted to enjoy the authentic taste of the easy Indian curry but our traditional simple chicken curries were too spicy for their taste. Thus the Indian Butter Chicken was born to fulfill this need. It is 'Indian' in flavor and spices but western in taste. With time butter chicken recipe has become an accepted part of Indian cuisine that even Indians with our preference for burning chilli flavors have come to enjoy. You can easily try this rich Indian dish at home.

Ingredients for Indian Butter Chicken:
1. Boneless chicken 500 grams (small pieces)
2. Tomatoes 2 (mashed)
3. Onions 2 (paste)
4. Curd 250 grams
5. Red Chilli powder 1 teaspoon
6. Cumin powder 1 teaspoon
7. Green chillies 3-4 (paste)
8. Almonds and Cashews 250 grams (paste)
9. Garam masala (peppercorns, cloves, cardamom, cinnamon sticks and star anise powdered)
10. Bay Leaf 1
11. Sugar 1 teaspoon
12. Butter 50 grams
13. Salt as per taste

Procedure for Indian Butter Chicken:

• Marinate chicken with curd, 1 tablespoon onion paste, green chilli paste and salt for half an hour.

• Roast the chicken pieces with the marinade at 640 degrees on the grill for ten minutes on both sides.

• Meanwhile melt butter in a pan for the curry. Add the bay leaf and then onion paste when it is sufficiently hot and saute it until it turns golden brown.

• Now add the tomato paste and cook for 4 minutes.

• When the butter starts to float over the mixture, add red chilli powder, cumin powder and salt.

• Cook for 3 minutes and then add almonds and cashews paste. Stir well and cook for another 4 minutes.

• Now add a hint of sugar and some curd (if you want a medium thick gravy). Let it simmer for 5 minutes.

• The grilled chicken must be done by now so you can stir it in with the marinade. Let it simmer for 3-4 minutes, add garam masala and remove form flame.

You can garnish your homemade Indian Butter Chicken with fresh coriander leaves and serve.