Creamy White Butter Chicken Gravy | White Butter Chicken Recipe

Creamy White Butter Chicken Gravy | White Butter Chicken Recipe | Creamy Butter Chicken Recipe | Creamy Butter Chicken Curry | Creamy Chicken Recipe | Butter Chicken Recipe | Boneless Chicken Gravy | Malai Chicken | White Chicken Curry

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Ingredients for Creamy White Butter Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

– Boneless chicken thighs- 450 gms

For the Marination:
– Pepper powder- 3/4 tsp
– Red Chilli powder- 1/2 tsp
– Coriander powder -1 tsp
– Cumin powder- 1/2 tsp
– Garam masala powder- 3/4 tsp
– Salt-1 tsp
– Ginger garlic paste ::2 tsp
– Whisked curd- 100 ml (4 tbsp)
– Fresh cream -3 tbsp
– Crushed fried onions – from 2 medium (140-150 gms) sliced onions
Green chilli-cashews-mint paste
-Green chilli- 2- 3 (9-10 gms )
-Cashewnuts -6
-Mint -3 tbsp (3 gms)-one handful

For Tempering:
– Green cardamom-3
– Cloves-4
– Cinnamon -1

Other Ingredients:
– Crushed roasted kasuri methi -1 tsp
– Fresh cream -3 tbsp
– Salt for seasoning-pinch
– Butter- 2 tbsp
– Oil-2 tbsp

Preparation:
– Slice the onions and fry till golden. Remove from oil and then crush it with your hands. You can also use a grinder to crush it lightly.
– To make the green chilli-cashew-mint paste, add green chillies, mint leaves and cashews to a grinder. Coarse grind it and then add 2 tbsp water and make into a paste.
– Cut the thigh boneless fillets into 1” pieces. And marinate for 60 mins with the items specified.

Process:
– Heat oil and butter.
– Now add the tempering, give a stir,
– And then add the marinated chicken.
– Give a stir and then fry on medium heat for around 10 mins till oil separates.
– Add around 100 ml water, give a mix.
– Cook covered on low heat for another 15 mins till the chicken is tender.
– Now remove the lid and add the fresh cream & the crushed kasuri methi. Mix and simmer on low heat for around 2 mins.

Now for smoke infusion:
– Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
– Place & insert a small steel bowl or piece of foil in the middle of the pan.
– Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
– Immediately drop little ghee on the burning charcoal & close the lid immediately.
– Do not open the lid for around 15 mins.

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