Butter Chicken is synonymous with North India and is Indias yummiest export to the world.
Tart and sweet , perfectly balanced flavours with a creamy mouth feel. And smokey too. Its a perfect dish that goes best with flatbreads . We make Naan or Lachha Parantha or sometimes Roomali Roti to,go with this . And because it takes time, I generally make a huge degh full of makhani gravy to last us atleast two days. Hence the huge vessel and quantities.
Mumbai sadly lacked the north Indian flavours that we so adore. So when we tasted Chef Saransh Goila’s #GoilaButterChicken and his Whole wheat Roomali Roti, we fell in love with it.
The biggest problem, #GoilaButterChicken does not deliver to South Mumbai. And unless you want to drive almost 40 km to Versova ,that butter chicken is a distant dream. So there had to be some recourse. And then when Chef Saransh mentioned that there is very minimal cream in his butter chicken,we needed to experiment.
I’ve been making a basic makhani gravy for the longest time. Just needed to improvise. This is my take on his butter chicken.
So close and hey we’ve got the cigar.
Try it out. If you dont have chicken, use paneer or tofu or even mushrooms. And if you are too lazy, make the gravy at home and dunk in restaurant bought Tandoori Chicken. Make enough. The gravy is yummmmmmm.
So if you’re vegetarian, no issues ,use paneer. Or mushrooms or soya chops or even tandoori momos.
I will be giving you the makhana or butter gravy in this post. And of course, how I made my chicken. If you’re in no mood to cook with raw chicken or paneer, by all means order tandoori chicken or paneer tikkas or tandoori whatever. Simply temper some gravy, add the tandoori takeaway and smoke.
Et Voilà, you’ll have a dish to beat all connoisseurs.
Or simply use this gravy as a base and construct your own dishes.
Oh and this is inspired from Jiggs Karla’s recipe book Prashad and the taste of Goila Butter Chicken.
Do not get intimidated by the long list of ingredients. Every thing is available easily.
Amul butter , because its the tastiest but feel free to use unsalted butter. Kasuri methi is dried fenugreek leaves and is commonly available in any store. Cashew nuts, well they help eliminate the addition of cream.
Restaurant Style Butter Chicken Inspired by Goila Butter Chicken
For the Chicken
8 pieces chicken
4 tbsp yogurt
2 tsp top of milk cream- Malai or dairy cream
2 tbsp almond meal or 15 whole almonds
1 tbsp vinegar, 1 tsp ginger garlic paste
8 pepper corns, 4 green cardamom,1 inch piece cinnamon, 6 cloves ,1 cumin seeds
1 tsp salt, 1/2 tsp haldi, 1 tsp deghi Mirch or smoked paprika (or to taste)
Dry roast the spices in a small pan.
Grind the spices with the whole almonds.
Prick the Chicken as much as you can. Mix all the ingredients and coat the Chicken well in the paste. Cover with film and refrigerate overnight or atleast 2 hours.
To cook the chicken.
If you have a home barbeque, go ahead and cook your Chicken on that.
Else heat 2 tbsp butter in a non stick or cast iron pot and sear the chicken and shallow fry till almost done. Save the chicken and all the cooking liquid.
For the Makhani Gravy or Butter gravy
1 kg red tomatoes coarsely chopped
330 GM’s chopped onions
75 GM’s or one hand full garlic cloves
1 inch piece ginger
1 tbsp honey
1 tbsp kasuri methi
150 GM’s cashew nuts ,broken are best
70 GM’s Amul butter
2 tsp salt, 3 tbsp coriander powder, 1 tsp Turmeric powder,1 tsp deghi Mirch or paprika
In a cheese cloth tie 1 bay leaf, 1 inch piece cinnamon,4 each cloves , cardamom and pepper corns
1/2 cup milk
1 cup water
In a pressure cooker place all the ingredients and the spices. Pour the water and milk. Place the cheese cloth within.
Close the cooker and pressure cook on low heat atleast 20-25 minutes.
Cool ,remove cheese cloth and use an immersion blender to blend it all together. You should squeeze all the liquid out of that cheese cloth first.
So the same can be accomplished in a slow cooker or crock pot for 3-4 hours on low heat. If you have neither, and intend to cook in an open pot, ensure you keep topping the liquid in the pot till the onions turn to mush.
This is enough for two dishes full of chicken. So we’ll be using half.
To make the Butter Chicken.
1 tbsp oil and 1 tbsp butter
Salt ,deghi Mirch to taste
1 tsp finely Chopped garlic
1 tsp kasuri methi
To smoke the gravy
2 pieces charcoal or 2 briquettes coal
1 tbsp butter
In a casserole dish with a heavy lid,( that lid is important because it will smoke them gravy well.) Place the oil and butter.
Add the garlic and kasuri methi. Add salt and deghi Mirch. Pour half the gravy into the tempering.
Allow to warm up.
Check and adjust Seasoning .
Add the chicken and the cooking liquid into the gravy . Stir and cook 15 minutes on simmer. Turn off the heat.
In the mean while,keep the coal or charcoal on the gas and allow them to become embers.
Place a steel bowl over the gravy and allow it to float.
Place the burning coals into the bowl, and the cloves and add the butter.
Quickly place the lid on the smoke and allow all that dhuan or dhooni to enter the gravy.
In the meantime, make your rotis or ma’am or lachcha paranthas to go with the butter chicken.
Set the table and gather the family.
Cut out a salad of onions and lemon juice and black salt. We get green chillies too.
And now open the lid, remove them steel bowl , quickly stir the chicken and bring that casserole to the table.
Serve your homemade Butter chicken to your family
And that swirl is not cream… Its just cream cheese . Only for a prettier platter.
Life is what you bake of it.