"This is the best butter chicken you ever made" was the comment from my son when he tasted it. When I tasted it, I knew what he meant. The earthenware dish that I used to smoke the butter chicken in the oven did the magic. The earthenware flavor combined with the smoky flavor tasted heavenly. None of us could stop till we wiped everything off.
Here's the recipe:
For the Marinade:
Chicken breasts - 1 1/2 (or 3 halves)
For the tandoori masala
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Cumin powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Greek Yoghurt / Labneh) - 1/2tbs
Salt - to taste
For the gravy:
Cinnamon - 1" stick
Cloves - 4
Green cardamoms - 4
Black cardamoms -1
Fennel seeds - 1/4 tsp
Black peppercorns - 10
Bay leaf - 1
Onion - 1 medium sized
Fresh Tomatoes - 3 medium sized
Green Chillies - 2
Grated ginger - 1 tsp
Whipping cream - 1/2 a cup
Brown sugar - 1/2 tsp
Olive oil - 1tbs
Butter - 1tbs
Method:
1. Put the marinated chicken pieces in an earthenware pan and bake in the oven preheated at 350 degrees fahrenheit for 1/2 an hr. Switch off the oven. Light a piece of charcoal and place it in a tin foil cup (shape the tin foil like a small cup to hold the burning charcoal). Place the cup on top of the chicken pieces in the center of the earthenware pan. Add a small blob of ghee(clarified butter) to the coal. When it smokes, close the earthenware pan with a lid and leave it in the oven for sometime.
2. Meanwhile, melt the butter with the olive oil in a sauce pan on medium heat. Add the whole spices (the first seven ingredients for the gravy) and the sliced onion, cook on low heat till it sweats a little. Add to the sauce pan, the grated ginger, green chillies and chopped tomatoes.
3. Mash the tomatoes with the spatula, add 2 tsps tomato paste and mix well to form a gravy.
4. Remove the charcoal and transfer the chicken pieces to the sauce pan adding a little water. Let it simmer on the stove top for sometime.
Here's the recipe:
For the Marinade:
Chicken breasts - 1 1/2 (or 3 halves)
For the tandoori masala
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Cumin powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Greek Yoghurt / Labneh) - 1/2tbs
Salt - to taste
For the gravy:
Cinnamon - 1" stick
Cloves - 4
Green cardamoms - 4
Black cardamoms -1
Fennel seeds - 1/4 tsp
Black peppercorns - 10
Bay leaf - 1
Onion - 1 medium sized
Fresh Tomatoes - 3 medium sized
Green Chillies - 2
Grated ginger - 1 tsp
Whipping cream - 1/2 a cup
Brown sugar - 1/2 tsp
Olive oil - 1tbs
Butter - 1tbs
Method:
1. Put the marinated chicken pieces in an earthenware pan and bake in the oven preheated at 350 degrees fahrenheit for 1/2 an hr. Switch off the oven. Light a piece of charcoal and place it in a tin foil cup (shape the tin foil like a small cup to hold the burning charcoal). Place the cup on top of the chicken pieces in the center of the earthenware pan. Add a small blob of ghee(clarified butter) to the coal. When it smokes, close the earthenware pan with a lid and leave it in the oven for sometime.
2. Meanwhile, melt the butter with the olive oil in a sauce pan on medium heat. Add the whole spices (the first seven ingredients for the gravy) and the sliced onion, cook on low heat till it sweats a little. Add to the sauce pan, the grated ginger, green chillies and chopped tomatoes.
3. Mash the tomatoes with the spatula, add 2 tsps tomato paste and mix well to form a gravy.
4. Remove the charcoal and transfer the chicken pieces to the sauce pan adding a little water. Let it simmer on the stove top for sometime.
5. Now pour in the whipping cream little by little while reserving 1 or 2 tbsps to use as garnish.
6. Simmer for 2 - 4 mins till the gravy thickens a bit. Garnish with the remaining whipping cream by drizzling it on the butter chicken just before serving. Serve hot with fresh baked naan or tandoori roti. Enjoy!
