Butter chicken is a delicious creamy dish that simmer in a tomato based sauce and some spices. This dish is well known in India. Unlike some other Indian dish that is very spicy butter chicken is made mildly spicy.
For the chicken
500 g skinless chicken thigh fillet
Salt
2 tbsp lime juice
3/4 c yogurt
1 tsp turmeric
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika or chilli powder
For the sauce
6 tbsp butter or ghee
1 tbsp ginger garlic paste (see note)
1 tbsp sugar
4 large tomatoes or 350 g tomato puree in can
1 tsp coriander powder
1 tbsp garam masala
1 tsp cumin
2 sticks cinnamon
3 pcs cardamom
3 pcs cloves
1 tsp paprika
1 tsp chilli powder
1/2 cup cashew nuts
3/4 cup cream (thickening cream)
Note: For ginger garlic paste just pound in mortal and pestle 2 cloves garlic and 1 thumb size ginger.
METHOD
1. Marinate the chicken in all the ingredients mentioned above.
2. Cover and refrigerate for atleast 6 hrs or besr do it over night.
3. To make the puree put the tomatoes and cashew nuts into the blender and blend it until smooth. If the puree is not smooth pass it through a filter then set aside.
4. Must grill or pan seared the chicken before you add it on the puree. This make the chicken also tender and will have some kinda charcoal taste .that adds flavour to the dish.
5. In a large pot melt the butter in medium heat then saute the cardamom, clove, cinnamon stick until fragrant. Then add in the remaining spices stir well then add the ginger garlic paste cook until fragrant then pour in the tomato puree stir well let it simmer for 6 minutes then add in the chicken stir,add 1 cup water and simmer again for 8 minutes.
6. Pour in the cream stir and simmer until you get the thickness u wanted for the sauce add in the sugar and stir.
7. Transfer to a serving bowl and garnish with coriander leaves and green chilies (optional)
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