Butter Chicken Burrata!

Butter Chicken is a staple in most Punjabi households, and ours is no different. Although I have my go-to recipe for butter chicken, I felt like there was something missing! And, when I went to Dubai last year, I experienced an amazing rendition of the classic at @BombayBungalow - so here we are, a year later, when I'm trying to recreate it!

The cream comes from the burrata in this recipe. And that experience of slicing into the burrata to ooze out that silky, creamy goodness is so eye-appealing! That's really what takes food to the next level - when you can experience it with more than just your tastebuds!

And one more twist - the gravy has an added component of roasted red peppers (a tip I picked up from @lovelaughmirch). Yes, that smoky, sweet bell pepper flavor mixed with the tomatoes and indian spices - this recipe does require some extra love (and time) but it's all worth it!

Ingredients:

Burrata - Room temperature

Roasted Red Bell Pepper:

1. 1 Red Bell Pepper

2. 2 Tsp oil

Chicken Marinade (1.5-2lbs chicken):

1. 1 TBSP - Oil

2. 1/2 Tsp each of: Garam Masala, Kasoori Methi Powder, Red chilli powder, Coriander Powder

3. 1 TBSP - Kisna Tandoori Masala

4. 2 TBSP - Greek Yogurt

5. 1 TBSP - Lime Juice

6. Salt to Taste

Gravy:

1. 3 tablespoons oil

2. 1 whole Yellow Onion, Chopped

3. 14 oz can of crushed tomatoes

4. 1 cinnamon stick

5. 3 cardamom pods (slightly crushed)

6. 6 cloves garlic (minced)

7. 1 tsp minced grated ginger

8. 1 tsp each of : garam masala, red chili powder, coriander powder, Kisna tandoori masala

9. 1 tbsp kasoori methi

10. 1 tsp sugar

11. 2 green chillis

12. Roasted red pepper

13. 2 tablespoon butter

14. 1/2 cup water

15. Salt to taste

Roast the red bell pepper:

1. Slice the bell peppers in half and remove the stem and seeds

2. Coat with oil and place on a lined baking tray

3. Bake for 15-18 minutes @400F until they are charred. Remove the skin and they will be ready for the gravy

Marinate & Air Fry the Chicken

1. Marinate the chicken for at least 1 hour

2. Spray on oil to your airfryer and the chicken and airfry for about 15-17 minutes @ 375. I had to do this in two batches

3. Keep aside and add to gravy once done.

Gravy:

1. Add oil and add cinnamon stick and crushed cardamom - sautee for 2 mins

2. Add in onions and sautee until slightly brown

3. Next, add garlic/ginger and mix until fragrant and then add in dry spices

4. Now, add in the crushed tomatoes and roasted red pepper. Stir and let it simmer on low heat for 10 minutes.

5. Turn off the flame. Let it cool down enough to add to your blender. Remove the cinnamon stick before blending.

6. Once it is blended, and before adding back to the pan, add butter and let it melt. Next, add in the blended mixture - straining it back into the pan (this is not needed if you're using a vitamix or similar blender)

7. Let this mixture simmer on low heat -- add in a splash of water to get it to the right consistency

8. Add chicken. Top with crushed kasoori methi.

9. Before serving, add the burrata in the center - slice and let it ooze out that creamy goodness to mix in before you dig in!