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CREAMY BUTTER CHICKEN - restaurant style

A creamy, tomato based traditional Indian curry with succulent chicken pieces marinated in spices.
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Ingredients
  

FOR CHICKEN

  • 500 g Boneless chicken ( thigh fillet cut into medium size - approx 2” pieces)
  • use cottage cheese ( paneer ) for vegetarian option.
  • 1 tsp cumin seeds powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp black pepper powder
  • 1/4 t tsp deep orange food colour
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp ginger paste
  • 1 t tsp garlic paste

FOR CURRY

  • 2 cups water
  • 500 g tomatoes ( roughly chopped)
  • 50 g onions (sliced)
  • 8 cloves garlic
  • 3 piece ginger
  • 2 tbsp butter
  • 1 bay leaf
  • 2” cinnamon stick
  • 1 black cardamom
  • 4 green cardamoms
  • 3 cloves
  • 14-16 cashews 
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp salt 
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp honey 

for garnishing (optional)

  • Fresh cream 
  • Butter

Instructions
 

FOR CHICKEN

  • Marinate chicken with all the ingredients and set aside for at least half an hour. If time allows leave for a couple of hours.
  • Preheat oven at 220 degree Celsius. 
  • Put chicken in a baking tray and place it in the oven for about 35-40 minutes.
  • Check half the way and turn the pieces. Take the tray out of the oven when the pieces are soft and tender. They would also have had a charred look.
  • The water released during the process doesn’t need to be completely dried. Retaining the moisture keeps the chicken pieces juicy.
  • if you are using cottage cheese, simply marinate with the ingredients in the marinade section and pan fry with some oil.

FOR CURRY

  • In a pan add all the ingredients in this section except kasuri methi and honey.
  • Cover and cook on low medium heat till the tomatoes are completely wilted. It takes approximately 20 mins.
  • Switch off the flame and let it cool down.
  • Run through the blender to make a paste. Add some water if needed.
  • Sieve the paste and put it in a pot to finish off the cooking process.
  • Start cooking on a low medium flame and add chicken piece with the juices in the tray (if there was any). Mix gently. Add kasuri methi and honey.
  • Taste the seasonings and adjust.
  • Cover and simmer cook for about 15-20 mins. This process will blend in all the flavours of the chicken and the curry. The cooking time will also depend upon the consistency of the curry once you start to simmer. Leave it covered whilst this process to lock in the aromas of the flavourful spices used in the dish.
  • You can add some more butter to finish off and add some cream at this point.