When we were young we used to have Butter Chicken prepared this way. The small town of ours and around 20 years back when internet did not exist in our maps and cooking in our home’s kitchen used to be in our very own Bengali way, this was Butter Chicken for us. I recreated it sometime back and it still held its ground, highly innocent and tasty.
We had this on a Sunday with Bengali Fried Rice.
We had this on a Sunday with Bengali Fried Rice.
Preparation Time: 20 mins
Cooking Time: 60 mins
Serves: 2-3
Ingredients:
- Chicken: 750 gms
- Onion: 150 gms. Chopped finely
- Ginger Paste: 1/2 tbsp
- Garlic Paste: 1tbsp
- Tomato Paste: From one medium sized tomato
- Sugar: 1 tbsp
- Butter: 5 tbsp of melted butter for cooking, 5 tbsp of solid butter to be added at the end.
- Salt: To taste
- Powdered Spices
- Turmeric powder: 1.5 tsp
- Coriander Powder: 1 tbsp
Procedure:
- Heat the melted butter in a kadai.
- Once the butter is sufficiently warm, add the chopped onion.
- Sprinkle the sugar over the onion and lightly stir fry till the point the onion becomes reddish brown.
- Then add the ginger and garlic pastes.
- Turn the heat to low and cook on low from this point of time till the end
- Stir the ginger and garlic for 3-4 mins then add the tomato paste.
- Continue stirring for another 10 mins untit the ingredients gel well.
- Then add the chicken pieces
- Stir for 5 mins, then add the turmeric powder, coriander powder and salt.
- Ensure that the mixture is smooth and uniform.
- Add a very little amount of water and let the chicken cook in the generated steam. This process should continue for 15-20 mins – at the end of which the curry should acquire a reddish colour and would become thick and dense. Warm water may be added to the chicken incase the mixture becomes too dry.
- Remove the chicken from the kadai when the chicken turns soft and tender.
- Add 5 tbsp of solid butter over the chicken curry and let the butter melt on the surface while you serve the dish.
