Now that you have been hooked by the sensational headline, this particular recipe will blow your mind. Like it did mine!
Butter Chicken is sacred to me. I love it so because I have grown in the days when this secret recipe was not well known and the only way you could enjoy it was at an Indian restaurant. Every time we would over order so that there would be enough leftover to take home. Sitting in the refrigerator, the gravy only got thicker and yummier. Oh, having the Butter Chicken the next day with bread was totally out of this world.
So you can well imagine how thrilled I was to come across this spectacular recipe courtesy mum-in-law. I confess I used to make Butter Chicken a different way (will share that recipe in another blog post) until I came across this one. This one is way simpler to make and dare I say more delicious to taste.
About the ‘Vegetarian’ part? Just swap the chicken with Paneer and your vegetarian friends can also relish the amazing flavours.
Butter Chicken for Vegetarians Recipe
Level of Cooking: Medium
Prep time: 5 minutes
Marination time: 1 hour
Cook time: 40 minutes
400gms Chicken Thigh Fillets, cubed
1/2 cup Greek Yoghurt
2 teaspoons, Ginger paste
2 teaspoons, Garlic paste
1 teaspoon Kashmiri Red Chilli Powder or Red Chilli Paste
1/2 teaspoon Garam Masala powder
salt to taste
a drizzle of Mustard oil
3 medium Tomatoes, blanched, peeled and blended or 1/2 can of Tomatoes, diced
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 Green cardamoms
2 Black peppercorns
1 inch Cinnamon
1 teaspoon Kashmiri Chilli powder or Chilli Paste
2 tablespoons Butter or Margarine
Salt to taste
1 teaspoon Honey
2 teaspoons Kasoori Methi
2 tablespoons Fresh Cream
1. Combine the marinade ingredients and chicken. Let it rest in the refrigerator for at least one hour. The longer the better.
2. Pre-heat oven to 160 degrees. Line a baking tray with baking paper and place the marinated chicken. Grill in over for 20 minutes or until cooked. Keep aside.
3. To prepare the gravy, heat the butter in a non-stick pan. Add the cardamoms, cloves, peppercorns and cinnamon and allow to splutter. Next, add the tomatoes, ginger and garlic pastes and chilli powder. Cook on low flame until oil separates and the raw taste of tomatoes disappears.
4. Add salt, honey and Kasoori Methi to the gravy and cook for another 2-3 minutes.
5. Combine the grilled chicken pieces with the gravy and drizzle fresh cream over. Enjoy hot with naan. If you like, you can garnish with tomato slices.