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:
Ingredients
- 200 g chicken breast, cut into 2-inch pieces
- 2 tbsps olive oil
- 2 tsps ginger garlic paste
- ½ litre tomato puree
- 2 tsps chilli powder
- 1 tsp fenugreek seeds
- 2 tbsps honey
- 2 tbsps salt
- 1 tsp garam masala
- 100 ml cream
- 3 tsps butter
- Orange/red food colouring
- 1 sprig kasuri methi (fenugreek)
- 1 coriander leaf, for garnish
- Rice, to serve
MARINATE
- 500 g yoghurt
- 2 cups grated cheddar cheese
- 2 tsps cumin powder
- 2 tsps coriander powder
- 1 tsp garam masala
- 4 tsps chilli powder
- Salt, to taste
- 3 tsps ginger garlic paste
- 4 tsps red food colouring
- 2 tbsps mustard oil
Steps
Add the MARINATE ingredients into a mixing bowl. Blend well using a whisk.
Mix chicken pieces into marinate mix. Set chicken aside for 1 to 2 hours, or preferably overnight.
Place marinated chicken pieces onto a baking tray. Bake at 180 C for 20 to 25 mins.
Heat up a pan and add olive oil. Fry ginger garlic paste, then add in tomato puree and chilli powder.
Rub 1 sprig of kasuri methi between both palms, then add it in.
Add in honey. Stir for 5 to 10 mins on medium heat. Add salt to taste.
Add garam masala, orange of red food colouring, cream and butter.
Add baked chicken into gravy.
Cook for 8 to 10 minutes on medium heat.
Serve with saffron pulao (basmati rice seasoned with saffron).