Method Butter chicken is a Mughlai dish that`s popular in several countries. India alone has several delectable variants of the dish - needless to say they are decadent but finger licking.
Accompanied mostly with flat breads like roti, naan, parathas the dish tastes great with rice also. The dish is extremely versatile and one can always be innovative in presenting as well as cooking it. You could add the spices and increase the heat or keep the spices down and make it mild.
Butter chicken is a favorite with masses as it makes for both a side dish as well as main course gravy.
Using all the marinade ingredients make a paste. Apply this paste all over the chicken and let it marinade for 2-3 hours or overnight.
In a heavy bottom wok add the oil and heat.
To the heated oil add the bruised cardamoms, cloves, cinnamon, and roast till you get the aroma.
To the roasted condiments add chopped garlic, followed by onion and fry till golden brown.
Now add the ginger & garlic paste and continue frying till the raw smell is gone.
Add the tomatoes and cook till mashed or oil surfaces followed by the spice powders.
Remove only the chicken pieces and add to the base masala and let it cook till it turns opaque.
Now add the remaining spiced curd mix from the marinade to the chicken and stir well, followed by the fenugreek leaves, tomato puree, chicken stock.
Cook till the chicken is done and the liquid has reduced to half.
Let it simmer for another five minutes while you could take another wok and melt some butter in it.
Add the melted butter over the simmering chicken.
Garnish it with coriander, remove it from heat and let it rest for five to ten minutes.
Serve with accompaniments of your choice.
1) Some butter chicken recipes make use of pieces from tandoori chicken and follow the rest of the masala ingredients for the buttery gravy.
2) You could add fresh cream too to make the base richer for the chicken.