Chef Balvinder Pal Singh'S Butter Chicken

Ingredients

Marinade:

  • 1/2 cup plain yoghurt (hung for 12 hours), full fat

  • 1 tbsp lemon juice

  • 1 tbsp Kashmiri chili paste

  • 1 tsp black salt

  • 1 tsp garam masala

  • 1 tsp ground, roasted cumin

  • 1 tbsp ginger and garlic paste

  • 750 g chicken thigh (without skin)

  • 50 ml mustard oil

Makhani Gravy:

  • 2 + 2 tbsp ghee

  • 4 pcs green cardamom

  • 2 bay leaf

  • 1 kg fresh tomato

  • 50 gms cashewnut

  • 1 cup fresh cream

  • 1 tbsp honey

  • 1 1/4 tsp salt

  • 1 tsp Kashmiri chili paste (optional)

  • 1 tsp ginger-garlic paste

Method

Makhani Gravy:

  1. Take a thick bottom pan, add ghee, green cardamom and bay leaf.
  1. Add fresh tomato and sauté them till they release their own water.
  1. Once they release their own water, cover pot with lid and cook till tomato is soft and loses raw smell.
  1. Once tomatoes are completely cooked, strain and make a puree.
  1. Take a fresh thick bottom pot and add 2 tbsp ghee, ginger-garlic paste, Kashmiri chili paste (the authentic one, not the dark red version) and cook for 5 minutes.
  1. Add tomato puree and cook for 30 minutes on a slow fire.
  1. Take a live charcoal and put in a steel bowl and smoke makhani gravy with ghee and fenugreek leaves.
  1. Add salt and honey to balance the sweet and sour taste of tomato.

Chicken Tikka:

  1. Make a paste like marinate with all the ingredients and marinade chicken thigh (without skin).
  1. Keep marinated chicken for 4 hours to absorb the flavour.
  1. Cook chicken tikka in a charcoal tandoor.
  1. You can cook chicken on skillet as well.

Finishing Of Butter Chicken:-:

  1. Take butter in pan, add ginger juliennes, slit green chili and chicken tikka and sauté them for 2 minute.
  1. Add makhani gravy and simmer for 8-10 minutes
  1. Finish with fresh cream, butter and fenugreek powder
  1. Garnish with coriander leaves.

References and Acknowledgments

Chef Balvinder Pal Singh'S Butter Chicken