Butter Chicken with Secret Spice Mix

®This is a RAS signature Recipe©

A delicious modern recipe for Butter chicken, that includes a secret spice mix!

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Prep time:20 min Cook time: 30 min Servings: 4

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

For Marinating the Chicken:

Method:

Marinate the Chicken

1. Cut boneless chicken large cubes. Rinse well and keep drained.
2. Crush the ginger and garlic to a paste.
3. Add this and all other ingredients for the marinade to the chicken and rub well to evenly distribute. Set aside for 10- 15 minutes.

Prepare the Tomato Puree

 You can prepare homemade tomato puree as follows, or you can use canned peeled tomatoes, just blend them up to a puree. Some time saved.

1. Wash the tomatoes and add to a saucepan of water.
2. Bring to a boil and simmer till the skin starts to peel away and the tomatoes are cooked.
3. Drain off the water and peel the tomatoes.
4. Allow cooling. Add the paprika and sieve through a wire mesh for best results. Then blend to a puree. Set aside.
5. You should have 1 ½ cups of Puree.

Par – Fry the Chicken 

You can pan fry or deep fry the chicken till a slightly golden crust is formed. we do not want the chicken fully cooked. The remaining cooking will take place in the gravy. Here I have deep-fried, however, I have pan-fried with the same results.. Just need to watch the chicken more closely. You can also use your oven. Place the chicken on a foiled tray. Drizzle with oil, place on top rack in a hot preheated oven(200 c). Broil for 15 minutes, turning once in between and basting with oil. Reserve the drippings to add to the gravy later.

1. Heat oil for deep fry in small batches. Fry in hot oil in batches for just 30 seconds – 50 seconds turning over halfway through till just bright red but not fully fry or hard. Set aside partially fried chicken.

Prepare the Butter Chicken Gravy:

1. Strain 2-3 Tbsp of the oil used for frying the chicken into a wide nonstick pan/ wok.
2. Add crushed course cumin and allow to sizzle briefly.
3. Add chopped onion and sauté. Allow softening.
4. When the onion is just beginning to change color, add the prepared tomato puree.
5. Cook whilst stirring – till the color of the puree changes to a bright red and oil appears on top.
6. Add the whipped yogurt and stir continuously, reducing heat so as not to curdle.
7. Add chicken and cook briefly. Allow the chicken to soak up the sauces.
8. Now add the evaporated milk and whipped heavy cream. Allow oil to separate again.
9. Taste the gravy and add more salt to taste. Also, add Kasuri methi.
10. Add ½ cup water and bring to a boil.
11. Add little lime juice along with 3 small whole green chilies and cover the pan. Simmer on low for 5 minutes.
12. Lastly, add some more cream if you like and sprinkle the garam masala over the top.
13. Add fresh chopped cilantro .coriander and serve with naan or rice.

Butter Chicken with Secret Spice Mix

Notes:

• Garam Masala used determines the flavour of the Butter Chicken. For best results in butter chicken – use store-bought garam masala that contains black stone flower spice OR use my recipe for secret spice mix FOUND ON INTRO PAGE..  Another alternative is to use Tandoori Chicken Masala.
• Instead of frying the marinated chicken, cooking them on a charcoal bbq will also give you splendid results.

Key Ingredients: Chicken, Tomatoes, Spices, Onion, Ginger, Garlic, Yoghurt, Cream, Evaporated Milk, Oil, Lime, Salt.

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Butter Chicken with Secret Spice Mix  

Author: Shana Shameer