500g chicken (cut into pieces, preferably bone-in for more flavor)
1 cup yogurt
1 tablespoon ginger-garlic paste
1 tablespoon red chili powder
½ teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon garam masala
1 tablespoon lemon juice
Salt (to taste)
Fresh coriander and mint leaves (a handful, chopped)
For the biryani:
2 large onions (thinly sliced)
2-3 tablespoons ghee or vegetable oil
1-2 green chilies (optional)
1 teaspoon ginger-garlic paste
1 tomato (chopped)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Fresh coriander and mint leaves (for layering)
Saffron strands soaked in warm milk (optional, for color and aroma)
Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, cumin, garam masala, and salt.
Mix well, ensuring the chicken is fully coated.
Cover and let it marinate in the refrigerator for at least 1-2 hours (overnight is even better for more flavor).
2. Cook the Chicken:
You can cook the chicken in different ways:
Grilling/BBQ: Preheat the grill and cook the marinated chicken for 10-12 minutes, turning occasionally until the chicken is cooked through and has a nice char.
Pan-Fry: Heat a little oil in a pan and cook the marinated chicken pieces over medium heat for about 7-10 minutes, or until cooked through. Set aside.
Oven: Preheat the oven to 400°F (200°C). Arrange the chicken pieces on a baking tray and cook for about 10-12 minutes, until the chicken is cooked through. (This mimics the tandoori-style cooking.)
3. Prepare the Gravy:
In a large pan, melt 2 tablespoons of butter over medium heat.
Add the chopped onions and sauté until they turn golden brown (about 5-7 minutes).
Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
Add the tomato puree (or blended tomatoes) and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the tomatoes and the sauce thickens.
Stir in the ground coriander, cumin, red chili powder, garam masala, and salt. Cook for another 2 minutes to allow the spices to bloom.
4. Combine Chicken and Gravy:
Add the cooked chicken pieces to the tomato gravy. Mix well so that the chicken is coated with the sauce.
Pour in the heavy cream and stir to combine. Simmer for 5-10 minutes, allowing the chicken to absorb the flavors of the gravy.
If you want a slightly sweeter and richer flavor, add 1 tablespoon of sugar and stir.
Add the kasuri methi (if using) and the remaining tablespoon of butter, stirring to melt the butter into the sauce.
5. Garnish and Serve:
Garnish with freshly chopped cilantro (coriander) leaves.
Serve your butter chicken hot with naan, roti, or steamed basmati rice.
Tips:
Chicken Marinade: Letting the chicken marinate for a longer time (preferably overnight) will infuse more flavor.
Cream: For a richer sauce, you can add more cream to taste, or use half-and-half for a lighter version.
Spice Level: Adjust the chili powder to suit your preference for heat. If you like it milder, reduce or omit the red chili powder.
Texture: If the gravy is too thick, you can add a splash of water or more cream to achieve your desired consistency.
