Butter Chicken is one of most favorite dish for chicken lovers. Methi Butter Chicken is a minor variation of this recipe. Grilled chicken cooked in creamy mild curry with methi leaves gives a great taste and aroma to this chicken recipe. Even kids like this recipe very much as it gives a sweet taste of cream.
Ingredients
For Marination
- 1 kg Chicken skinless, boneless, medium thigh pieces
- 1 tsp Kasoori Methi
- 1/4 tsp Turmeric powder
- 3-4 tbsp Hung curd see process to make hung curd in instructions
- 2 tsp Ginger galic paste each
- 2 tsp Kashmiri red chili powder
- 1/2 lemon juice
- 1 tbsp Olive oil Any cooking oil is fine
- Salt to taste
- 2-3 Drops of red food color Optional
For Seasoning
- 2 tbsp Oil
- 3 +1 tbsp Butter
- 1/2 tsp Cumin Seeds
- 1 Bay leaves
- 2 Green cardamom
- 1 inch Javitri (Mace)
- 1 inch Cinnamon Stick
- 1 Black cardamom
For Curry
- 1 tsp Ghee
- 2 cup Methi leaves (fenugreek leaves)
- 3 tbsp Cashew nuts soaked in to hot water
- 2 medium Red onion Finely chopped
- 2 tsp Ginger Garlic paste each
- 5 Tomatoes chopped in small pieces
- 1/4 tsp Turmeric powder
- 2 tsp Kasoori Methi
- 1 tsp Kashmiri red chilli powder
- 1 tsp Garam masala powder
- 2 tsp Coriander & cumin powder each
- 1 tbsp Honey
- 1/4 cup Heavy whipping cream
Instructions
Marination and Grilling
- Wash chicken in running water and drain all the excess water. Wipe dry the chicken using kitchen towel. Ensure there is no water left on the chicken. Take a big bowl and mix all the ingredients listed in the marination list. (Hung Curd Procedure::: Take 10 tbsp curd and tie in a muslin cloth and hang it for 30 minutes. All the water from the curd will get drained and thick curd would remain in the cloth. Use that as hung curd).
- Keep the mixture in refrigerator overnight or at least for 5 to 6 hours for good taste.
- Preheat the oven to 400 degree F in bake mode. Cover the baking tray with aluminum foil and grease with little bit of oil on the aluminum foil. Arrange the chicken in the skewers and place it on the tray. Grill the chicken for 15 minutes in baking mode, flip the chicken pieces to other side and grease with oil and grill for 15 minutes in broil mode. Once chicken is slightly brown and cooked properly, turn off the oven and cover it with aluminum foil and leave it in the oven for 2-3 minutes. Remove it from oven and keep it covered to avoid dryness of chicken.
Curry
- Curry Ingredients.
- Rinse methi leaves with running water and drain all the water. Add one tsp salt to methi, mix it and leave for 15 minutes. Squeeze all the water from methi and grind it without water. Heat Ghee in a pan and saute methi on slow flame till it gets aromatic. Keep the fried methi aside.
- Heat oil and butter together in a pan, add cumin seeds and heat till crackles. Add all the whole garam masala listed in ingredient list for seasoning to the pan and saute it for few sec. Add cut onions, ginger garlic paste, cashew nuts and ½ tsp salt. Saute it until golden in color as shown in second picture.
- Add cut tomatoes, and saute it until gets mushy. Add turmeric powder, Kashmiri chili and saute it for ½ minutes. Turn off the heat and let it cool down and then grind it in a grinder and make a fine paste. Strain the paste mixture using strainer.
- Heat one tbsp butter and 1 tsp oil in a kadhai over medium heat and add filtered gravy to the pan, then add coriander powder, cumin powder, garam masala powder and saute for 3-4 minutes. Add fried methi and saute for 2 minutes. Add one cup of water and boil it for 2 minutes. Add grilled chicken to the masala and let it reach to boil.
- Add honey, kasoori methi and boil for 3 minutes more at medium heat. Add whipping cream to the boiling curry and stir it to mix. Switch off the flame immediately after mixing.
- The methi butter chicken masala is ready, garnish with coriander leaves and onion ring. Serve it hot with Naan, Kulcha, Paratha and Rice.
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