Disclaimer – this is not an authentic Punjabi butter chicken but it’s so yum that I can say cross my heart and hope to die if u don’t like it. It’s a mish mash of recipes that ensures the burst of flavours a good mix usually brings.
I hate sweet butter chicken that u get in the restaurants. I don’t get it, where does it say that Butter chicken should be meetha. It should be rich and creamy with a hint of spice and this version promises u that.
It’s not a very tedious or lengthy procedure but it’s not one of those jhatpat ones too. It’s created with love to be devoured with some parathas and a side of pyaaz kachumber. Enjoy
1-1.25 kg raw chicken
Tomatoes – 5 (cut in 4 pieces)
Green chili – 2-3 (slit in 2)
1/2 tsp Red chili powder
4 Green cardamom
Salt to taste
2 chopped onions
Ginger garlic paste
1/2 tsp garam masala
Butter – 2 tbsp
Cream – 1 packet
Kasuri Methi – 10gm
1 tbsp Maida
- Take a heavy bottomed pan and combine the tomatoes, water, green chili, red chili powder, cloves, green cardamom and salt. I usually put the cloves and cardamom in a tea ball so that it is easier to take it out later. If you wish, you can put them in a muslin cloth or put them directly in the pan and remove them out later.
Put the pan on high heat for the first 5 minutes and then lower the heat to medium.
- Reduce this mixture to a sauce like consistency (this may take 20-25 minutes).
- Once the curry is done, shut off the flame and let it cool a bit. Once it is a little cool, take out the cloves and cardamoms.
- Using a blender or a food processor, puree the curry till it gets a smooth creamy texture.
- In a kadhai, heat oil add the onions and fry. When pink add the GG paste and fry it off.
- Add the tomato mixture and bring to boil.
- Adjust salt and add garam masala and kasuri methi
- Mix well add the chicken, the butter and cook covered
- When cooked add a tbsp of Maida and dry excess water.
- Add cream and dhania.