Serves 2 People
This recipe is based on a
recipe video on YouTube. I cooked the original recipe, and found it to be too spicy (and I like
my food spicy, but this is because Kashmiri chili is not as hot as the chili that I use), and I can't get some of the ingredients that it calls for
(hung curd, Kashmiri chilis and Kashmiri chili powder) so I have made some adjustments.
- About 200g of boneless chicken (you can also use turkey).
- 1 heaped teaspoon of ginger and garlic paste (pound or minced),
- 2 heaped teaspoons of cream cheese (the original recipe calls for hung curd),
- The juice of half a lemon,
- Half a teaspoon of chili powder,
- Half a teaspoon of garam masala powder,
- Half a teaspoon of salt.
- About 1 tablespoon of oil,
- About 1 tablespoon of butter,
- 2 finely chopped medium-sized red onions,
- 1 heaped teaspoon of ginger and garlic paste,
- 3 large roughly chopped tomatoes, (or you can use tinned tomatoes, in which case you will probably need slightly less water),
- 1 sliced fresh red chili (e.g. a rawit chili, also known as Thai bird's eye chili),
- 1 teaspoon of salt,
- 1 teaspoon of ground cumin,
- 1 teaspoon of ground garam masala,
- Half a teaspoon of ground coriander,
- 2 tablespoons of water,
- About 10 cashews (which will thicken the gravy later),
- A quarter of a cup of water.
- 2 tablespoons of butter,
- Half a teaspoon of chili powder,
- Half a cup of water,
- A quarter of a cup of fresh cream,
- Optionally, kasuri methi (dried fenugreek leaves),
- Optionally, finely chopped coriander leaves,
- Optionally, some fresh cream.
Marinade the Meat:
- Chop the meat into bite-sized chunks,
- Put all the marinade ingredients into a mixing bowl and mix well (I use a hand-whisk to ensure that the cheese gets properly mixed in),
- Add the chicken to the marinade, stir well (until the meat is thoroughly coated) and set aside for 30 minutes.
Make the Gravy:
- Add the oil and butter to a large pan,
- Heat until the butter is melted,
- Add the red onions,
- Stir occasionally and cook until the onions turn golden brown,
- Add the ginger/garlic paste and stir in,
- Add the tomatoes and stir in well,
- Add the fresh chili and stir in well,
- Add the spices and stir in well,
- Add the 2 tablespoons of water,
- Cook until the tomatoes are mushy (with tinned tomatoes this takes less time),
- Add the cashews,
- Sauté for about 5 minutes,
- Take the gravy off of the heat and let it cool a little,
- Add the gravy to a blender, add the quarter of a cup of water and blend very well,
- Optionally, strain the gravy (if you blended it well enough, this should not be necessary).
Fry the Meat:
- Add about 1 to 2 tablespoons of oil to a large pan (you can use the same pan as you used for the gravy) and heat it,
- Once the oil is hot, add the marinaded meat,
- Fry for 10 minutes, stirring occasionally,
- Put the cooked meat aside (you can put it back into the mixing bowl that you marinaded it in - this is safe because it will be cooked again).
Make the Butter Chicken:
- In the same large pan, add the butter and melt it over a low to medium heat,
- Add the chili powder and stir in,
- Add the gravy (masala) and stir in,
- Add the water to the blender, to rinse out the last of the gravy, and pour it into the pan,
- Cook for 2 to 3 minutes,
- Add the meat and stir in,
- Add the cream and stir in,
- Cover and simmer for about 10 minutes,
- Optionally, sprinkle in the kasuri methi and coriander leaves and stir in,
- Also optionally, pour some fresh cream around the dish,
- Serve with rice, roti or naan.