Monday, 23 December 2013

Indian Butter Chicken

We would be making one of Indian's most popular delicacy the Indian Butter Chicken. While searching for the best recipe for it i realized that there are several ways to make it everyone seem to make their butter chicken differently so as usual i tried to put the best one together and prayed for a perfect finish (lol) and i got two thumbs up when i finished and i felt like a good chef because it tasted really gooooooooooooooood...Wink


  • chicken breast cut into bite sizes
  • tomatoes blended
  • tomatoes paste
  • onions diced
  • grama masala
  • chili powder
  • turmeric powder
  • cumin powder
  • butter
  • cloves
  • bay leaves
  • cumin seeds
  • ginger/garlic paste
  • green cardamon sticks
  • black cardamon sticks
  • cinnamon sticks
  • yogurt
  • cream
  • lime or lemon juice
  • fenugreek seeds or powder
  • sugar
  • salt
  • chicken stock
  • cayenne pepper
  • vegetable oil
  • ketchup (optional)

Lets Cook
1. Put the chicken in a bowl. Add the lime or lemon juice, chili powder and salt. Cover and put in the fridge.
2. Mix yogurt, turmeric powder, garam masala, cumin powder, chili powder, ginger/garlic paste, and coriander powder. Mix well. Bring the chicken out from the fridge and pour into the mixture. Put it back in the fridge for about an hour.
3. Heat up oil and butter in a pan. Stir in onions and giger/garlic paste for about 3 minutes. Bring the chicken out and pour in the pan (make sure you don't pour in the liquid from the mixture just carefully take out the chicken because you will need the liquid later)
4. Stir the chicken until it is cooked and the liquid is almost dry.
5. Add the blended tomatoes, tomatoes paste, the liquid from the chicken marinade, chicken stock, fenugreek seeds or powder, 2 TBS ketchup, cayenne pepper, salt for taste and sugar to balance the acidity of the tomatoes. Taste and adjust seasoning.
6. Melt Butter in another pan. Add whole garam masala; gloves, bay leaves, cinnamon sticks, green and black cardamon seeds. When they crackle pour it into the chicken sauce. Add cream and stir for like 5 minutes and it is ready to be served.
NOTE: The amount of ingredients required depends on how many people you are preparing this dish for and how spicy you like your food, i don't like too much spices so i used 1tbs of all the ingredients, the seeds about 2 each and remember to take them out before you serve the food, a good amount of butter, a cup of yogurt and half a cup of cream.

Indian Butter Chicken

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