Kunal Kapur's Butter Chicken
Indian Cuisine
Delight in the rich and aromatic flavours of Butter Chicken, a classic Indian dish that combines tender chicken in a velvety, spiced tomato-based sauce.
PREP TIME
15 minutes
TOTAL TIME
35 minutes
SERVES
4 Portions
Ingredients
1.
For Chicken Tikka:-
2.
Chicken boneless – 400gm
3.
Salt – to taste
4.
Ginger garlic paste – 1 tbsp
5.
Lemon juice – 2 tbsp
6.
Mustard oil – 4 tbsp
7.
Kashmiri chilli powder – 1 1/2 tbsp
8.
Hung curd – 1 cup
9.
Salt – to taste
10.
Lemon juice – 1 tbsp
11.
For Curry:-
12.
Water – 2 cups
13.
Tomato diced – 500gms & Onion sliced – 50 gms
14.
Bay leaf – 1no
15.
Cinnamon – 1 stick
16.
Black cardamom – 1no
17.
Cloves – 3 no & Cardamom – 3no
18.
Garlic cloves – 8 no & Ginger – 1 small piece
19.
Kashmiri chilli powder – 1 tbsp
20.
Butter – 2 tbsp
21.
Cashew nuts – 12nos
22.
On Pan:-
23.
Butter – 2 tbsp
24.
Ginger chopped – 1/2 tbsp
25.
Green chilli – 1 no
26.
Fenugreek (methi) leaves – 1/2 tsp
27.
Sugar – 1/2 tbsp
28.
Cream – 2 tbsp
Direction
Step 1
For chicken tikka pat dry the chicken. Add salt, lemon juice and ginger & garlic paste. Keep aside for at least 20 mins.
Step 2
In a bowl add mustard oil & chilly powder and whisk together. No add hung curd, salt and lemon juice. Whisk and then add chicken to this marinade.
Step 3
Heat a grill pan on a high heat, sprinkle some oil on the hot pan and grill the chicken till it is done. Remove and keep aside.
Step 4
Alternatively you can cook the chicken in pre heated oven at 180c for 20 mins and remove.
Step 5
For the curry mix all the Ingredients and add it to a clean deep vessel pan. Bring it to a boil. Cover and cook for 20 mins after the boil.
Step 6
Now remove and let it cook for few minutes. Add it to a blender and make a fine puree. Strain and keep aside.
Step 7
In a separate pan melt butter and saute chopped ginger and chopped green chilly. Add the curry and some water to get the right consistency. Add fenugreek leaves powder, sugar and salt to taste. Add the cooked chicken into the curry and bring to a boil.
Step 8
Finish with fresh cream. Serve hot.
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Shop this recipe
Cuisine
Share the recipe
Kunal Kapur's Butter Chicken
Indian CuisineDelight in the rich and aromatic flavours of Butter Chicken, a classic Indian dish that combines tender chicken in a velvety, spiced tomato-based sauce.
PREP TIME
15 minutes
TOTAL TIME
35 minutes
SERVES
4 Portions
Ingredients
1.
For Chicken Tikka:-
2.
Chicken boneless – 400gm
3.
Salt – to taste
4.
Ginger garlic paste – 1 tbsp
5.
Lemon juice – 2 tbsp
6.
Mustard oil – 4 tbsp
7.
Kashmiri chilli powder – 1 1/2 tbsp
8.
Hung curd – 1 cup
9.
Salt – to taste
10.
Lemon juice – 1 tbsp
11.
For Curry:-
12.
Water – 2 cups
13.
Tomato diced – 500gms & Onion sliced – 50 gms
14.
Bay leaf – 1no
15.
Cinnamon – 1 stick
16.
Black cardamom – 1no
17.
Cloves – 3 no & Cardamom – 3no
18.
Garlic cloves – 8 no & Ginger – 1 small piece
19.
Kashmiri chilli powder – 1 tbsp
20.
Butter – 2 tbsp
21.
Cashew nuts – 12nos
22.
On Pan:-
23.
Butter – 2 tbsp
24.
Ginger chopped – 1/2 tbsp
25.
Green chilli – 1 no
26.
Fenugreek (methi) leaves – 1/2 tsp
27.
Sugar – 1/2 tbsp
28.
Cream – 2 tbsp
Direction
Step 1
For chicken tikka pat dry the chicken. Add salt, lemon juice and ginger & garlic paste. Keep aside for at least 20 mins.
Step 2
In a bowl add mustard oil & chilly powder and whisk together. No add hung curd, salt and lemon juice. Whisk and then add chicken to this marinade.
Step 3
Heat a grill pan on a high heat, sprinkle some oil on the hot pan and grill the chicken till it is done. Remove and keep aside.
Step 4
Alternatively you can cook the chicken in pre heated oven at 180c for 20 mins and remove.
Step 5
For the curry mix all the Ingredients and add it to a clean deep vessel pan. Bring it to a boil. Cover and cook for 20 mins after the boil.
Step 6
Now remove and let it cook for few minutes. Add it to a blender and make a fine puree. Strain and keep aside.
Step 7
In a separate pan melt butter and saute chopped ginger and chopped green chilly. Add the curry and some water to get the right consistency. Add fenugreek leaves powder, sugar and salt to taste. Add the cooked chicken into the curry and bring to a boil.
Step 8
Finish with fresh cream. Serve hot.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
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