This is of my all time favorite chicken dishes. I love the smooth and creamy texture of this butter curry that covers the spicy grilled chicken. It is a signature dish of North India.
What I used: Serves 4
2 lb boneless chicken cut up into chunks
To marinate:
1 cup yogurt
2 tsp lemon juice
1/2 tsp garlic paste
1 tsp ginger paste
1 tsp red chili powder
2 tsp mustard/vegetable oil
Salt to taste
For the gravy:
Part 1
1 lb/2 cups ripe tomatoes diced
½ cup onions diced6 tsp Butter
4-6 garlic cloves
2 Bay leaves
2 green cardamoms
Part 2
1 tsp ginger paste
½ tsp garlic paste
4-6 Green chilies, cut lengthwise, seeded, deveined and the flesh chopped
2 tsp red chili powder
Salt to taste
½ tsp crushed dry fenugreek leaves (kasuri methi)
½ tsp garam masla powder 2 tsp regular tomato ketchup (I add this just to get a little color, and tangy kick)
2 tsp honey
1 cup cream
Mix all the marinating ingredients and add the chicken. Refrigerate this mixture for three to four hours. Preheat the oven for 5-10 minutes. Place the chicken pieces on a greased baking sheet and broil it on 450 degree F for 30 minutes.
While that is cooking in the oven, get the gravy ready. Heat 2 tsp of butter in a pan. Add green cardamoms, whole garlic cloves and bay leaves. Sauté for two minutes, add the diced onions and tomatoes; cook them all until soft and pulpy. Cool and grind to a paste. Filter this mixture and discard the bay leaves and cardamom. Set aside.
In a large saucepan on medium heat, add the remaining 4 tsp butter. Add the cut up green chili skin, ginger and garlic paste. Sauté for two minutes; add the filtered tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat to low and simmer covered for 10-12 minutes. Add honey, tomato ketchup and crushed kasoori methi. Add in the broiled chicken pieces. Simmer for five minutes and then add fresh cream. Give it a gentle stir before serving.
Serve hot with paratha/chapathi or just plain cooked rice. Enjoy!