Name: Better Butter Chicken Recipe recipe by Soma Pradhan at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Chicken with bones or boneless 1 kg; Tomato pureed about 5; Curd 1 cup; Kasuri methi crushed 1 tsp; Chicken tandoori masala 1 tbsp; Red chilli 1 tsp; Ginger garlic paste 1 tbsp; Cream 1 tsp; Oil 1 tbsp; Cardamom 5; Fennel seeds 1 tbsp; Lemon juice 1 tsp; Salt to taste; Sugar 1 tbsp; Butter 1 tbsp

ABOUT Better Butter Chicken Recipe RECIPE

To speak the truth, this recipe has been inspired from one of the dishes I ordered at the Taj Gateway, Hubli. The chef has actually done a commendable job in deciding the menu, a perfect blend of regional, Indian and Continental dishes. They also serve homemade thali prepared in local kitchen. I was very much impressed by the chicken I ordered there. So, I decided to replicate the same recipe in my kitchen. My hubby says it tastes better :P and my best chicken curry recipe ever. The gravy is dominated by the flavors of tomato, fennel powder and the creamy texture is infused with help of curd rather than full cream.

Ingredients Serving: 4

Chicken with bones or boneless 1 kg
Tomato pureed about 5
Curd 1 cup
Kasuri methi crushed 1 tsp
Chicken tandoori masala 1 tbsp
Red chilli 1 tsp
Ginger garlic paste 1 tbsp
Cream 1 tsp
Oil 1 tbsp
Cardamom 5
Fennel seeds 1 tbsp
Lemon juice 1 tsp
Salt to taste
Sugar 1 tbsp
Butter 1 tbsp

Instructions

Marinate Chicken with Ginger garlic paste, curd, red Chilies, lemon juice and tandoori chicken masala for an hour if possible.
Dry roast fennel seeds and cardamom for 5-6 seconds. Grind to a very fine powder and store in an air tight container to be used later.
Heat oil and butter in a deep pan.
Add tomato puree and cover the pan.
Cook tomatoes on low for 8 to 9 minutes.
Check in between to prevent the gravy from sticking to the bottom.
Add the marinated chicken to it.
Add salt and sugar to taste. Cover the pan and cook chicken on low to medium flame.
Heat butter in a separate smaller pan.
Add dry crushed kasuri methi/ fenugreek leaves to it. Once the dry leaves turn brown and you get a nice aroma, add the tempering to chicken.
Cook chicken on medium flame for about 10 to 12 minutes.
Add the fennel and cardamom powder to it.
Mix well. Cook for another 2-3 minutes.
Chicken is ready to be served.

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