October 21, 2019
Butter chicken has always been a favourite among many, but it isn't usually a go-to food when taking health into consideration. Chef Manjunath Mural from Song of India, however, tweaked the recipe so you can have it without so much guilt — all while retaining its taste, if not added with more! Here, he takes us through his succulent recipe for juicy marinated morsels of chicken smothered with a creamy, spicy and flavourful gravy. Perfect with rice for your Deepavali festivities or a memorable family dinner.
Watch the video guide below:
1Add the MARINATE ingredients into a mixing bowl. Blend well using a whisk.
2Mix chicken pieces into marinate mix. Set chicken aside for 1 to 2 hours, or preferably overnight.
3Place marinated chicken pieces onto a baking tray. Bake at 180 C for 20 to 25 mins.
4Heat up a pan and add olive oil. Fry ginger garlic paste, then add in tomato puree and chilli powder.
5Rub 1 sprig of kasuri methi between both palms, then add it in.
6Add in honey. Stir for 5 to 10 mins on medium heat. Add salt to taste.
7Add garam masala, orange of red food colouring, cream and butter.
8Add baked chicken into gravy.
9Cook for 8 to 10 minutes on medium heat.
10Serve with saffron pulao (basmati rice seasoned with saffron).