Butter Chicken
Ingredients
Gravy
tomatoes (cut_in_half)
4 piece
onions (sliced)
3 piece
garlic
4 clove
ginger (sliced)
25 g
degi mirch
1 tbsp
cloves
6 piece
cinnamon stick
1 piece
bay leaves
3 piece
black peppercorns
6 piece
green cardamoms
2 piece
butter
2 tbsp
salt
1 tsp
Butter Chicken
butter
2 tbsp
red chili powder
1 tbsp
coriander powder
1 tsp
fresh cream
3 tbsp
honey
1 tsp
tandoori chicken (shredded, cooked)
300 g
kewra water
2 drop
dried fenugreek leaves (toasted, crushed)
1 tbsp
burnt charcoal
1 piece
ghee
1 tsp
fresh cream
1 tbsp
coriander sprig
1 piece
Instructions
Prepare gravy base
Add water to heavy-bottom pan and combine tomatoes, onions, garlic, ginger, degi mirch and whole spices.
Cook gravy
Add butter and salt, cover and cook until tomatoes are soft.
Blend and strain gravy
Blend cooked mixture until smooth, then strain through a fine strainer.
Prepare butter chicken base
Melt butter in a pan, add red chili powder and coriander powder and cook briefly.
Simmer with gravy
Add prepared gravy and cook for a few minutes.
Add cream, honey and chicken
Stir in fresh cream, honey and shredded tandoori chicken and cook until heated through.
Finish with aromatics
Add kewra water and crushed fenugreek leaves and cook for 2 minutes.
Smoke the gravy
Place burnt charcoal in a small metal bowl, pour ghee over it and cover for 2-3 minutes to infuse smoky flavor.
Garnish and serve
Transfer to serving bowl, garnish with cream and coriander sprig. Serve hot with roti or rice.
Original recipe
Storage
Store in airtight container. Reheat gently to avoid separating cream.
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