One more butter chicken recipe, but this is the traditional, Delhi style that is reminiscent of the ever famous Moti Mahal: buttery, creamy, tangy- perfect blend to be soaked up with a hot fresh naan!
Chicken marinade ingredients (for about 2 lbs chicken thighs, cut into medium-small pieces): 1. 2 tbsps greek yogurt 2. 1 tbsp tandoori masala (I use Kisna brand - it gives a great color!) 3. 5 cloves garlic 4. 1/2 inch grated ginger 5. 1 tsp each of: garam masala, red chilli powder, kasuri methi (crushed fenugreek leaves), coriander powder, salt 6. 1 tbsp lime juice 7. 1 tbsp oil
Steps:
1. Mix all ingredients and let it marinate for at least 2 hours, preferably overnight
2. You can grill this chicken on your BBQ or Spray chicken with oil and Airfry on 400 for 10-12 minutes til done (I had to do this in 2 batches). Flip sides half way thru. Keep aside.
Gravy ingredients:
1. 28 oz can crushed tomato
2. 1 yellow onion, chopped
3. 3 + 2 tbsp Amul butter - (yes, you can use regular salted butter, but going to the Indian store and getting Amul butter gives it more of that authentic Delhi flavor!)
4. 2 tbsp oil
5. 1 tsp each of cardamom powder, red chilly powder (more if you like it spicy), garam masala, coriander powder
6. 1/2 tbsp sugar
7. Salt to taste
8. 1/3 cup heavy cream
9. 1 tbsp Kasuri methi (crushed fenugreek leaves)
10. 3 green cardamom pods
11. 1 bay leaf
12. 5 cloves garlic
13. 1 jalapeño or green chilly pepper
14. Chopped coriander for garnish
Steps:
1. Add 3 tbsp Amul butter with oil and let butter melt
2. Add bay leaf, cardamom pods - after 2 mins, add chopped onions & garlic
3. Sautee onions & garlic til golden (do not let it get brown) - and then add jalapeño and dry spices. Mix and Sautee for 2-3 minutes on low heat
4. Add can of crushed tomatoes, salt, sugar and simmer on low heat for 8-10 minutes
5. Turn off heat. Remove bay leaf and let cool for a few minutes - put mixture in a blender and blend mixture until completely smooth
6. Strain blended mixture (important step to strain to get the smooth gravy!) back into pan and add heavy whipping cream. Discard chunky portion left in strainer. Simmer on low heat for 10 minutes
7. Add remaining 2 tablespoons of Amul butter and crushed kasuri methi. Let butter melt into the gravy.
8. Add in airfried chicken and simmer for a few minutes to allow chicken to soak up gravy.. Top with lots of coriander & enjoy!