Butter Chicken || Salma (Kolkata) || Authentic recipe

Recipe for Butter Chicken

Time: Preparation 15-20 minutes, marination 30 minutes - 1 hour, cooking 30-35 minutes

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Ingredients

Chicken (small pieces) - 1 kg
Butter - 50 g
Refined oil - 300 ml
Chopped Onion (medium size) - 4 pc
Chopped Tomatoes (medium size) - 4 pc
Ginger paste - 1 tablespoon
Garlic paste - 2 tablespoon
Cashew nuts - 40g
Yogurt - 100g
Kashmiri chili powder - 2 teaspoon
Red chili powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Kasoori methi - 1 tablespoon
Mace (Jayitri) - 1 pc
Cardamom - 4 pc
Coriander leaves - 4 tablespoon
Fresh cream - 4 tablespoon
Tomato ketchup - 1 tablespoon
Salt to taste

Method

Preparation
- Roast kasoori methi for a minute and break it with finger before. This will produce very nice aroma

Marination

- Mix chicken, 1 tbsp ginger paste, 1 tbsp garlic paste, 100g yogurt, 1 tsp Kashmiri chili powder, salt (as per taste). Mix them well & marinate for 30 minutes to 1 hour.

Cooking

- Heat pan in medium flame
- Heat 4 tbsp oil in the pan.
- Once the oil is heated up, add 25g butter.
- When butter dissolves, add 4 cardamom & mace (jayatri) to it.
- Saute for 1 minute.
- Add chopped onion to the heated oil & saute for 2 minutes.
- Add chopped tomatoes.
- Add 1 tbsp garlic paste, add cashew nuts, add 1 tsp Kashmiri chili powder, 1 tsp red chili powder, salt (as per taste).
- Mix them well & saute for 2-3 minutes.
- Add 1/2 cup water, add 2 tbsp coriander leaves.
- Cover the pan and cook for 5 minutes on medium flame.
- Onion & tomatoes will become soft. Take them out and cool them in a plate. Stop, the flame.

- Take another pan and heat it on medium-high flame.
- Heat 2 tbsp oil, add marinated chicken to it.
- When water is released from chicken, cover the pan and cook for 7-8 minutes on low flame.

- Open the cover and dry up all water in chicken on high flame.
- Meanwhile, we will put the cooled gravy in a mixer-grinder and make fine paste.
- Fry for another 3-4 minutes till the chicken gets little color. Stop the flame.
- Take another pan, heat it on medium flame.
- Add gravy paste in pan.

- Add the fried chicken & mix them well.
- Saute for 2 minutes on medium flame.
- Add garam masala powder & kasoori methi.
- Add 1 tbsp tomato ketchup, mix them very well
- Cook for another 2 minutes on medium flame.
- Add fresh cream to chicken.
- Mix everything well and saute for 2-3 minutes.
- Add 15-20 g butter to the chicken.
- Add 1 cup water.
- Cover the pan and cook for 8-10 minutes on low flame.
- Butter chicken is ready. Stop the flame.

Garnish
- Garnish with coriander leaves.
- Add little butter on top.

Butter Chicken is best served hot. If you follow my recipe, the taste of butter chicken will be more than any top restaurant!