BUTTER CHICKEN - THE SMOKED WAY
Ingredients
- 4 chicken breasts (chopped into block-sized pieces)
- 1 tbs ginger & garlic paste
- 2 tsp salt or to your taste
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tsp chili powder or homemade masala
- ½ tsp turmeric
- 4 tbs oil (to fry chicken pieces)
- 4 tbs butter
- 1 onion chopped
- 1 cinnamon stick
- 2 green chillies slit
- 4 large tomatoes diced/pureed
- 1½ cups Greek Yoghurt or other plain thick yoghurt
- ½ cup fresh cream
- 1 tsp ghee
- 1 small charcoal
- Freshly chopped coriander
Instructions
- Marinate the chicken pieces with salt, ginger & garlic paste and the fine spices. Leave aside in fridge for 30 minutes or marinate overnight.
- Heat oil in a large saucepan and fry chicken pieces until cooked. Fry in small batches to avoid overcrowding the pan if your saucepan is not large enough. Toss in half a cup of yoghurt and keep aside.
- Heat butter in a clean saucepan, fry the onion, chillies and cinnamon stick.
- Toss in the tomatoes, add salt & pepper to taste. Cook for a few minutes until the water has evaporated. Stir in the rest of the yoghurt.
- Mix the chicken pieces into the tomato chutney (sauce).
- Swirl the fresh cream over.
- In the meanwhile, burn a small piece of charcoal over fire until heated through.
- Place into a foiled cup and place this carefully into the butter chicken saucepan.
- Drop a teaspoon of ghee onto the flamed charcoal and close the lid onto the saucepan and leave the dish to smoke for 5-10 minutes.
- Remove the charcoal and foil. Sprinkle freshly chopped coriander and serve with basmati rice and/or rotis.
Notes
Let's stay connected! Follow me on Instagram and if you do try this recipe, please drop me a comment and leave a star rating. It is always much appreciated!
