Butter Chicken my Style | Mumtaz Hasham

There are many variations of butter chicken, but I love this one, I do not put sugar in my butter chicken. We don’t like it sweet. I use less chilli powder and add salt according to our taste. If you like it spicy and sweet you can modify to your needs.

Step 1 - INGREDIENTS:
1 lb Chicken cubes
1 tbsp ginger/garlic paste
1/2 tsp Kashmiri red chilli powder
1/2 tsp Paprika
1 tsp salt (or to taste)
2 tbsp oil

Step 2 - INGREDIENTS:
2 large fresh tomatoes crushed
4 tbsp canned tomato puree
1 medium onion chopped
1 tbsp ginger/garlic paste
1 tbsp Kasuri methi/dried fenugreek leaves
1/2 tsp garam masala
1 1/2 tsp white vinegar
1/2 tsp salt as in Step 1 I added salt
2 tsp Almond powder or handful raw cashews (I didn’t have any cashews)
3 tsp cream
4 tbsp butter

Adjust spices and salt to your taste.
I used unsalted butter

Step 1 - Method

Marinate chicken with ginger/garlic paste, salt, paprika and Kashmiri red chilli powder and mix well - then refrigerate for minimum half hour.

Step 2 - Method

On medium high heat add 2 tbsp oil in the pan, when oil is hot, add chicken and cook chicken on both sides to get good color, remove and set aside, chicken will further cook in the gravy later on to cook completely.

Using the same oil in the pan, fry the onions until translucent, add 2 tbsp butter at this point. Once it’s lightly fried add freshly crushed tomatoes, ginger/garlic paste, kashmiri red chilli powder, paprika and salt and continue cooking for 3 minutes. Add half cup water, add vinegar, add almond powder or cashews, cook for 2-3 minutes, then add garam masala, then at this point I added canned tomato purée which gives good color to the gravy, and also another 1/2 cup water, covered and cooked on low heat for 15 minutes. Switch off the flame and cool the mixture for at least 15 minutes before blending, you can use blender or hand blender to blend the mixture to make it smooth. Strain the mixture back in the same pot, this process will give you very smooth gravy which is what you need. Discard the pulp. Turn on heat to medium low, add butter, adding butter makes the texture silky and shiny, then add the cooked chicken, kasuri methi and cream and cook on very low heat for about 10 minutes. Transfer on to a serving dish and garnish with little cream and chopped coriander leaves. Enjoy with Naan or Jeera Rice. (Check the links below). It’s smells amazing and tastes very good.

Enjoy with Naan or Jeera Rice And Kasuri Methi see links below:

Kasuri Methi link
   • Tawa Naan/Kulcha - includes tip of the day...  

Jeera Rice link
   • INSTANT POT - How to make fluffy rice in p...  

Naan link
   • Tawa Naan/Kulcha - includes tip of the day...  

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