Butter Chicken has it’s roots in Delhi, when Delhi was aka Dilli during the Mughal period, from the different stories I have heard about the Butter Chicken, the current version of Butter Chicken is the gift of restaurant called Moti Mahal, in Delhi.
700 gms raw chicken, with bone and skin out
1 tsp red chilli powder
1 tsp ginger garlic paste
Salt to taste
1/2 kg curd
100 gm butter, for cooking + 75 gm
1/2 tsp black cumin seeds
1 onion, roughly chopped
1/2 kg tomato
1/2 tsp sugar
2 tsp red chilli powder
Salt to taste
100 gm fresh cream
2 green chillies
1/2 tsp crushed fenugreek leaves
For marinating the chicken:
Clean, wash and dry the chicken pieces.
With a knife slit small cuts in the chicken pieces so that marinate can go inside the pieces.
Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
Now mix the raw chicken in the marinade and keep it in the refrigerator overnight or for minimum 6 hours.
Then grill the marinated chicken in a tandoor or an oven for about 20 minutes till it is three fourth done. Brushing with melted butter in between.
For the chicken gravy:
Blanch tomatoes in hot water, remove the skin and puree them with chopped onion and green chillies. Heat butter in pan.
Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
Now add the prepared chicken, fresh cream, butter and crushed fenugreek leaves. Cook till chicken is done.
Serve hot with rice or naan.