This is by far, one of the best ‘Butter Chicken’ I have tasted till date and yes, it was cooked in the comfort of our home. I would like to thank @whackyvarsha for the recipe. Sareeka and I made a few changes to give the curry a little twist.
Make sure to wash the chicken pieces well. Add 1 tbsp lemon juice, salt to taste, ginger garlic paste and keep aside for 15 mins.
Once that is done, add the below ingredients and keep for a further 15 minutes.
2 tbsp mustard oil
1 tbsp Kashmiri Lal Mirch Powder & 2 tbsp Mehran Tandoori Masala
1 tbsp hung curd or plain yogurt.
Here we decided to grill the chicken after a good 15-20 mins of marination, and in hot olive oil grilled until it starting charring. To get a bit of charring, it is recommended you turn up the heat. Once that’s done, take it off the heat and keep aside.
In the meantime make sure to prep the vegetables required for the gravy.
2 Bay Leaf
Garlic Cloves 5-6
Cinnamon – 1 pc 1/2 inch stick
Ginger – 1/2 inch stick
Cashew – 8 to 10
Butter 3 tbsp
Simmer all of the above in water for 10-15 mins until tomato is cooked. Wait for the mixture to cool and purée.
Add butter to a pan, add green chilli and grated ginger. Pour the gravy and cook till it simmers. Add salt as required. Add crushed Kasuri methi and 1 tsp sugar/honey and cook for a further 2-4 mins.
With that done, add chicken to the gravy, garnish with chopped coriander and cream and serve. It is best had with plain basmati rice or naan.