My earliest memories of eating out with my parents, brother, grandparents, aunts, uncles, cousins, brings only 2 dishes to my mind " Butter Chicken" with "Butter Naan".
During one of her trips to New Delhi, my grand mom got this recipe from her sis who was then settled in New Delhi. So the credit for this Butter Chicken recipe goes to my "grand-aunt" and my "grand-mom".I call this "Granny's Butter Chicken" as this is a slight variation from the authentic one. This one contains onions but the authentic one does not contain onions. Nevertheless I am sharing this with you, since this also is a yummy dish!
Chicken - 1 kg
Curds - 1 cup
Jeera/Cumin powder - 1/2 tsp
Red chilli powder - 1.5 tbsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garlic - 4 flakes
Ginger - 1/2 inch
Cream - 1 cup
Butter - 100 gms
Ghee - 4 tbsp
Cloves - 2
Cinnamon stick - 1 inch piece
Tomato Puree - 1/2 kg tomatoes
Onions - 2 big finely chopped
Clean and cut chicken into medium pieces.
Mix all the powders together and add to curds.
Also crush ginger, garlic and add to curds along with a little salt.
Now marinate the chicken in this curds for 6-8 hrs/overnight.
Take cloves and cinnamon stick , crush and tie in a piece of cloth and keep aside.
Take a large deep pan. Fry onions in 2 tbsp of ghee.
During in the same time, in the other 2 tbsp of ghee, lightly fry the marinated chicken pieces ( remove as much marination as possible - but dont throw the marination away)
When the onions turns translucent and slightly golden, add the tomato puree and boil well. Then add the cream and the 1/2 of the butter and boil again.
At the same time immerse the cloth piece containing cinnamon and cloves.
Now add the fried chicken pieces, the remaining marination ( curd mix), and boil well.
Boil for atleast 30 mins.
Remove the cloth bag of cinnamon and cloves.
Garnish with remaining butter and coriander leaves.