Eating "healthy" doesn't have to taste bad. It's all about the choices you make, the quality of the ingredients you choose and how much you honour your body, mind and soul.
Ingredients
Chicken : 1 kg (curry cut or just drumsticks and thighs)
Tomatoes : 500 gms
Yoghurt : 250 gms
Butter : 1 tbsp
Olive oil : 2 tbsp
Ginger garlic paste : 2 tbsp
Green chillies : 2-3 finely chopped
Honey : 2 tbsp
Cream : 2 tbsp
Chicken tikka masala : 1 tbsp
Tandoori masala : 1 tbsp
Kasoori methi (dry) : 1 tbsp
Indian spices and salt to taste
Note : always use measuring spoons and cups, specially with fats, so that you don't underestimate the quantities you add. Also, I keep repeating this, use good quality heavy bottomed or non-stick pans.
The phrase "Butter Chicken" first appeared in print in 1975 as a specialty of the house at Gaylord Indian restaurant in Manhattan. This fairly new dish has taken the world by a storm and got us all hooked. In a sea of recipes floating around, here's my version of it...
(PS: never cover chicken while cooking it)
Recipe
For the marinade
In a big bowl add the yoghurt, half of the chopped green chillies and half of the ginger garlic paste.
To this add half of the tikka masala and tandoori masala along with 1 tsp of kashmiri red chilli powder and 1 tsp of haldi powder and salt to taste.
Whisk it into a smooth paste and add in the chicken and mix well.
Cover and let it marinate in the refrigerator for at least 2 hours, I generally keep it for 8-10 hours.
For the sauce
Roughly chop up the tomatoes and puree in a blender.
Pass it through a strainer to remove seeds and other bits.
In a saucepan add 1 tbsp olive oil and 1 tbsp butter.
Don't let it get super hot and add the remaining green chillies and ginger garlic paste while the butter is still melting.
Now add in the remaining tikka and tandoori masala, 1 tsp kashmiri red chilli powder, pinch of haldi powder and the strained tomato puree (in that order).
Let it cook for 20-30 minutes till it turns into a smooth sauce with a nice glaze. Keep stirring occasionally.
In the end add in the honey and salt; taste it to balance the flavours and adjust them.
Bringing the dish together
In a pan add 1 tbsp olive oil. When a little warm put in 1 tsp jeera powder, 1 tsp garam masala and 1 tbsp dhaniya powder.
Now add in the marinated chicken along with all the marinade, cook it for 15-20 min.
Add in the tomato sauce and cook for another 10-15 minutes.
Crush the dried kasoori methi on top, stir and taste for salt.
Top it up with fresh cream and serve hot.
Viola!
Best enjoyed with the company of a loved one (and preferably with phulkas made by the loved one too)
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