Butter Chicken

Our taste buds have been stimulated by the various foods we’ve had while traveling-the sushi bars were a delight. The fusion Indian –an eye-opener to modern Indian Cuisine. The Chinese and Greek and so much more. Not forgetting gargantuan portions of superb American food. Of course we were in food heaven!

On a dull, rainy day, the travel-weary family was deciding on the ultimate comfort food-pakoras versus Butter Chicken.No guessing the latter option won hands down. The ultimate comfort food …thick and creamy. And flavorsome. Butter Chicken in the rain …making memories…happy ones at that!

There have been many versions of this versatile dish. The recipe I follow is relatively simple. A lot of people are intimidated by the use of ghee and the amount of full cream that goes into it’s making. One can substitute, people say, with half and half or yogurt-but I’m not sure whether the taste remains the same!

Chicken tastes the best when cooked on the bone-this is a personal choice. I do use boneless skinless chicken breasts/thighs occasionally-especially if I’m cooking for a buffet. It’s easier to handle small pieces.

Butter Chicken

1 kg bone less skinless chicken cubes, washed, pat dry and marinate overnight in:

1 teaspoon ginger paste

1 teaspoon garlic paste

2 teaspoons kasoori methi

½ cup hung yogurt

Juice of 1 lime

Dry roast and crush

4 green cardamoms

1 big cardamom (badi elaichi)

½” piece cinnamon

3-4 cloves

1 teaspoon fenugreek seeds

Other Ingredients

8-10 ripe red tomatoes, chopped

4-5 green chilies, slit (de seed if you want)

1 teaspoon red chilli powder

1 teaspoon kasoori methi

2 teaspoons sugar

1 cup cream

4 tablespoons ghee

Salt

Pre heat oven to 400 degrees.

Roast the marinated chicken cubes for about 10 minutes, till slightly browned. Flip pieces over to evenly brown.

This ensures sealing of flavors. Cooking for longer will make it dry out.

You can pan roast the chicken, using a little oil.

Heat butter, add the roasted spices.

Sauté, but don’t over brown. Add green chillies. Stir for a minute; add tomatoes, red chilli powder and sugar.

Cook till tomatoes are mushy.

Remove from heat. Cool and blend in a mixer.

Return to pan, add chicken. Cook on medium heat. Add kasoori methi and cream.Simmer for 5-7 minutes.

Garnish with chopped cilantro.