Butter Chicken Masala / Butter Chicken

Ingredients

▢1 kg chicken thigh and drumstick - boneless and skinless – cut into 3 cm pieces

▢1,5 tbsp garlic - chopped or paste

▢1 tbsp ginger - chopped or paste

▢1 tsp red chilli powder - cayenne

▢1 tsp sweet paprika powder

▢1 tsp turmeric powder

▢1 tsp cumin powder

▢1 tsp coriender powder

▢½ tsp black pepper

▢1 tsp salt

▢½ cup yoghurt - better drain it for a while, or use greek yoghurt

For Makhani Gravy

▢2 tbsp butter - or ghee

▢1 tbsp oil 

▢1 tsp cumin seeds

▢1 cinnamon stick

▢1 bay leaf

▢5 cloves - whole

▢4 cardamom pods

▢1 tsp black pepper

▢1,5 tbsp garlic - paste

▢1 tbsp ginger - paste

▢1 onion - small, chopped

▢1 fresh green chilli - deseeded and chopped

▢5 tomatoes - cut into cubes or 1 can of diced tomatoes

▢1 tsp salt

▢3 tsp sugar

▢½ cup water

▢2 tbsp cashew nuts 

For Butter Chicken Masala

▢2 tbsp butter - or ghee

▢1 tsp sweet paprika powder

▢1 tsp turmeric powder

▢1 tsp cumin powder

▢1 tbsp fenugreek leaves (kasuri methi) - toasted, optional

▢½ cup heavy cream

For garnish

▢Heavy cream

Method

Prepare the chicken (Chicken Tikka):

• In a bowl, add the powdered spices, garlic, ginger and salt. Massage the chicken well with this mixture. Then add the yoghurt and spread to coat the chicken pieces. Marinate the chicken for at least 1 hour. If you have time, leave it for 4 hours in the refrigerator.
• After the marinade, preheat the oven to 220 ° C. Place the chicken pieces in a non-stick form, drizzle with a little oil and roast at high temperature. When the chicken pieces are golden brown (approx. 10 min) turn the pieces over and repeat on the other side for another 5 min. If the oven has the Grill function, use it. Note: alternatively this step can be done in the frying pan, then keep it aside

Prepare Makhani gravy

• Bring a pan to the fire and melt the butter with oil. Add the whole spices: cumin seeds, cinnamon, cardamoms, bay leaf, cloves and black peppercorns. Let the aromas of the spices mix with the butter for approx. 30 seconds.
• Then add the ginger and garlic. Stir well. Add onion and salt and sauté until golden.
• Add the chopped fresh green chilli, tomatoes and cashew nuts. Sauté for a few minutes.
• Add water and cook over medium heat for approx. 15 minutes or until reduced.
• Turn off the heat and remove the cinnamon stick from the gravy.
• Place the gravy in a blender and blend until obtaining a smooth paste.

Finish Butter Chicken Masala

• Heat a pan over medium heat, add 1 tablespoon of butter and powdered spices (paprika, turmeric and cumin), stir quickly and add a little water to avoid burning.
• Then, strain the sauce from the blender back into the pan. (Note: discard what was left in the strainer). Add the pieces of roasted chicken and cook for approx. 10 minutes.