Recipe by: Mehek Kalra

Source: Mehek Kalra

Serve with Rice or Roti

butterchicken
Mehek Kalra’s North Indian Butter Chicken

Ingredients (Tandoori Chicken)

  • 2 chickens, medium size pieces (with or without bone)
  • 1 cup yogurt (hung to remove most of the remove water)
  • 1 Tbsp lemon juice
  • 4 Tbsp ginger garlic paste
  • 3-4 Tbsp tandoori chicken masala, see photo in attached file*
  • Salt
  • Orange food colouring (a pinch)
  • Oil (preferably a spray)

Ingredients (Gravy)

  • 4 Tbsp neutral oil (vegetable or canola oil)
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1 tsp cloves
  • 2 medium pink onions, pureed
  • 4 medium tomatoes, pureed
  • 2 small tins Hunts tomato puree
  • 3-4 Tbsp Butter Chicken Masala, see photo in attached file *
  • Fresh small green chillies (more the better!), halved
  • 300 g cooking cream
  • Salt to taste
  • Sugar (a pinch)
  • ⅔ cup chicken stock or water
  • ½ green capsicum (optional)
  • 3 Tbsp dried Kasuri Methi, see photo in attached PDF file (recommended but optional)
  • ½ bunch coriander leaves, stems removed

Instructions (Tandoori Chicken, can be eaten by itself)

  • Whisk together the yogurt, lemon juice, ginger garlic paste, tandoori chicken masala, salt and the food colouring in a large bowl.
  • Add the chicken and coat with the marinade.
  • Cover, and refrigerate for up to a day.

Preheat oven to 270 C (520 F)

  • Place the chicken in an oven tray and spray some oil over.
  • Bake in the oven for 20 mins or until the chicken is just about cooked and the top is browned (make sure you don’t overcook the chicken).

Instructions (Gravy)

  • In a large pan over medium heat, heat the oil.
  • Add the cumin, 2 fresh green chillies, cloves and the cinnamon stick and stir for 20-30 sec.
  • Add the onion puree and cook, stirring frequently, until the onions start to brown.
  • Add the fresh tomato puree and cook for about 10 mins.
  • Add the Hunts tomato puree, Butter Chicken Masala and salt to taste.
  • Add the Tandoori Chicken and all the drippings on the oven tray into the tomato gravy, and cook for 5 mins, then add the chicken stock/water.
  • Bring the mixture to a boil.
  • Add the capsicum (if using), then lower the heat and simmer, uncovered, for approximately 15-20 mins.
  • Add the pinch of sugar, crushed kastoori methi (if using) and more green chillies.
  • Stir in the cream and just heat through.
  • Garnish with a dollop of cream, cut green chillies and chopped coriander leaves.

Download PDF here: North Indian Butter Chicken Mehek Kalra

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