This has to be my most requested recipe ever. I think almost everyone enjoys a good butter chicken. My family loves it, as do my friends. It’s a hit at dinner parties, with kids and adults alike.
It took a while for me to perfect this recipe. I used to browse through a lot of books and blogs looking for the best marry of ingredients. One day I scanned all the ideas I’d read, chose the best ones, and tried and tested until I found the perfect blend of flavor.
My older sister gave me the idea to smoke the curry. My younger sister went a step ahead, and explained the smoking process to me. The charcoal, although optional, does wonders for this recipe – it gives it a beautiful smoky aroma, making it taste restaurant-like.
My oldest child likes to eat this with rice. My middle one prefers naan. Whatever you serve it with, the chicken is definitely the star. I hope you’ll enjoy making and eating this dish. I know I do.
Here’s how it’s made:
Marinade ingredients :
¼ cup yogurt
2 tbsp lemon juice
1 tsp tandoori powder
1 tsp salt
¼ tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
¼ tsp garam masala
1 tbsp oil
- Take two skinless, boneless chicken breasts. Cut into small pieces. Mix all the marinade ingredients. Add to chicken. Keep aside.
- Heat ¼ cup oil in a pot. Add 1 cup chopped onions. Cook on medium heat until reduced and golden brown – approximately 20 minutes.
- Add one chopped tomato to the onions. Cook for 15 minutes on medium-low. Turn off heat.
- In a blender, add ½ cup half & half, 2 tbsp tomato paste, ¼ cup water, and the cooked onion tomato mixture. Blend till smooth. Keep aside.
- In the same pot, which is now empty, heat 2 tbsp of butter. Add 1 tsp crushed fenugreek leaves, 1 tbsp grated ginger, 1 tbsp grated garlic. Stir for a minute.
- Add the chicken with the marinade. Cook for 5 minutes.
- Add the blended mix. Bring to boil. Reduce heat to medium low. Add ½ tsp sugar.(yes, really, trust me). Stir, cover and cook for 20-30 minutes until done. Turn off heat.
- Take a piece of charcoal. Place it on some aluminum foil. Pour one tbsp of cooking oil over it.
- Light a burner. Place the charcoal next to the flame, for exactly one minute until it is heated.
- Put the same foil on top of the chicken curry. Using tongs, place the heated charcoal on the foil. Cover pot tightly for five minutes. Open the lid, and toss out the charcoal and foil. Stir.
Garnish with chopped cilantro and serve hot.
Note : If you like it spicy, feel free to add some chillies while cooking the onions.
Thanks! Passionate to try this recipe 🙂
I’m craving now!!!! This looks so delicious
Looks really good, will definitely try it out 🙂
This looks so yummy, I’ve heard so many good things about butter chicken, but never tried it myself. I’ll give this recipe a try. Thanks for sharing sister.
xo
Zeinab
This looks tasty
Wow, this is a unique variation of the classic butter chicken recipe.
Looks delicious.
Yum! My husband loves butter chicken. I didn’t know you could use charcoal like that! I’ve been missing out!
This sounds so yummy!
Oh I have been after a good recipe….thanks for sharing, have bookmarked the recipe.
Yum! This is definitely on my list!
Love butter chicken. Realised theres so many ways to cook it great sure its always good to try another method.
Can i use laban as substitude of half and half? Also would it be good without smoke?
Whole milk would be a better substitute than laban. And it’s perfectly fine if you choose not to smoke your dish.
Hello! I was just perusing your blog and it’s absolutely wonderful.
I’ve just got a question about this recipe: could you please suggest a half and half substitute? It’s not the easiest thing to find in the UAE!
I think perhaps 1/4 cup of heavy whipping cream (un whipped, of course), or maybe evaporated milk might do the trick. Hope it turns out well. Thanks for stopping by!
Umm luks yumm!! I enjoy reading your blog ruku! Keep them coming, also my smoking process is a lil different, I first heat the charcoal for quite sometime and then pour oil over it, this luks easy though !
Thanks! My sister uses your method, Manal and I’ve tried it as well. But the one I’ve written about is faster so I prefer that. In the end though, they both give the same beautiful smoky effect to any dish:-)
Thx so much!!!
Looks delicious..can’t wait to try!!!