印度奶油鸡 Butter Chicken

English Version

Ingredients

For the Chicken Marinade:

  • Boneless Chicken: 1 kg

  • Mustard Oil: 1 tbsp

  • Kashmiri Red Chilli Powder: 2 tbsp

  • Ginger Garlic Paste: 2 tbsp

  • Coriander Powder: 1 tbsp

  • Cumin Powder: 1 tsp

  • Turmeric Powder: 1/2 tsp

  • Dry Fenugreek Leaves (Kasuri Methi): 1 tsp

  • Dry Mango Powder (Amchur Powder): 1 tsp

  • Black Salt: 1/2 tsp

  • Garam Masala: 1 tsp

  • Fresh Mint: 1 tbsp, chopped

  • Fresh Coriander: 1 tbsp, chopped

  • Salt: to taste

  • Thick Curd (Yogurt): 1/2 cup

  • Lemon Juice: 1 tbsp

  • Live Charcoal + Ghee: for smoking

For the Makhani Sauce Base:

  • Oil: 2 tbsp

  • Cumin Seeds: 1 tsp

  • Onions: 3-4 medium, sliced

  • Garlic: 10-15 cloves

  • Ginger: 1 inch

  • Green Chillies: 3-4

  • Kashmiri Red Chilli Powder: 2 tbsp

  • Coriander Powder: 1 tbsp

  • Turmeric Powder: 1/2 tsp

  • Dry Fenugreek Leaves (Kasuri Methi): 1/2 tsp

  • Whole Dry Kashmiri Red Chillies: 6-7

  • Green Cardamom: 3-4

  • Tomatoes: 1 kg, chopped

  • Cashew Nuts: 1/3 cup

  • Coriander Stems & Roots: a small handful

  • Salt: to taste

  • Butter: 2 tbsp

For the Final Gravy:

  • Butter: 2 tbsp + 2 tbsp

  • Oil: 1 tsp

  • Onion: 1 medium, chopped

  • Garlic: 3 tbsp, chopped

  • Ginger: 1 tbsp, chopped

  • Green Chillies: 2-3, slit

  • Kashmiri Red Chilli Powder: 1 tbsp

  • Toasted Kasuri Methi: 1/2 tsp

  • Fresh Garam Masala: 1/2 tsp

  • Fresh Cream: 5-6 tbsp

  • Fresh Coriander: for finishing

Instructions

1. Marinate the Chicken:

  1. In a large bowl, mix mustard oil and Kashmiri red chili powder to form a paste.

  2. Add ginger-garlic paste, coriander powder, cumin powder, turmeric, kasuri methi, amchur powder, black salt, garam masala, mint, fresh coriander, and salt. Mix everything well.

  3. Whisk in the thick curd until smooth.

  4. Add the thinly sliced chicken and lemon juice. Coat the chicken thoroughly with the marinade.

  5. Smoke the chicken: Place a small bowl in the center, add a piece of live charcoal, and pour ghee over it. Cover immediately and let it smoke for 4-5 minutes.

  6. Let the chicken marinate for at least 30 minutes to an hour (4-5 hours or overnight for best results).

2. Prepare the Makhani Sauce Base:

  1. Heat oil in a pot, add cumin seeds. Once they splutter, add sliced onions and cook until lightly colored.

  2. Add garlic, ginger, green chillies, and all the powdered spices (chili, coriander, turmeric, kasuri methi), along with whole red chillies and cardamom. Cook for a minute.

  3. Add chopped tomatoes, cashew nuts, coriander stems, salt, and butter. Cook on high heat for 5 minutes.

  4. Lower the heat, cover, and let it simmer for 25-30 minutes until tomatoes are soft and mushy.

  5. Turn off the heat and let the mixture cool down completely.

3. Grill the Chicken:

  1. Heat ghee and a little oil in a pan.

  2. Grill the marinated chicken pieces on medium-high heat until they are cooked through but still tender. Do not overcook.

  3. Let the chicken cool slightly, then shred it into bite-sized pieces.

4. Assemble the Butter Chicken:

  1. Blend the cooled tomato-onion mixture into a very fine, smooth paste. Add a little water if needed.

  2. In a kadai (wok), heat butter and oil. Add chopped onion, garlic, ginger, and slit green chillies. Sauté until translucent.

  3. Add Kashmiri red chili powder and cook on low heat for 30-60 seconds.

  4. Strain the blended sauce into the kadai for a velvety texture. Press the pulp with a spatula to extract all the liquid. Add some water to the blender jar to rinse it out and pour it through the strainer.

  5. Cook the sauce for 15-20 minutes on medium flame, stirring occasionally.

  6. Add the shredded grilled chicken to the sauce and mix well. Cook for 5-6 minutes.

  7. Add toasted kasuri methi and fresh garam masala.

  8. Check the seasoning and add salt if needed. You can also add a teaspoon of sugar or honey to balance the flavors.

  9. Finish by stirring in the remaining butter and fresh cream. Cook for another minute on low heat.

  10. Garnish with chopped fresh coriander and serve hot.

Note

  • You can use chicken thighs instead of breast for a juicier result.

  • For an even better flavor, marinate the chicken overnight.

  • If you have an oven, you can grill the chicken at 250°C (480°F) for 7-8 minutes. It's quicker and gives great results.

中文版本

黄油鸡食谱 (Sanjyot Keer 风味)

材料

鸡肉腌料:

  • 无骨鸡肉: 1.5公斤

  • 芥末油: 1汤匙

  • 克什米尔红辣椒粉: 2汤匙

  • 姜蒜蓉: 2汤匙

  • 香菜粉: 1汤匙

  • 孜然粉: 1茶匙

  • 姜黄粉: 1/2茶匙

  • 干葫芦巴叶 (Kasuri Methi): 1茶匙

  • 干芒果粉 (Amchur Powder): 1茶匙

  • 黑盐: 1/2茶匙

  • Garam Masala: 1茶匙

  • 新鲜薄荷: 1汤匙，切碎

  • 新鲜香菜: 1汤匙，切碎

  • 盐: 适量

  • 浓稠酸奶: 1/2杯

  • 柠檬汁: 1汤匙

  • 火炭 + Ghee (酥油): 用于熏制

Makhani 酱料底:

  • 油: 2汤匙

  • 孜然粒: 1茶匙

  • 洋葱: 3-4个中等大小，切片

  • 大蒜: 10-15瓣

  • 姜: 1英寸

  • 青辣椒: 3-4根

  • 克什米尔红辣椒粉: 2汤匙

  • 香菜粉: 1汤匙

  • 姜黄粉: 1/2茶匙

  • 干葫芦巴叶 (Kasuri Methi): 1/2茶匙

  • 干克什米尔红辣椒干: 6-7根

  • 绿豆蔻: 3-4颗

  • 西红柿: 1公斤，切块

  • 腰果: 1/3杯

  • 香菜根和茎: 一小把

  • 盐: 适量

  • 黄油: 2汤匙

最终酱汁:

  • 黄油: 2汤匙 + 2汤匙

  • 油: 1茶匙

  • 洋葱: 1个中等大小，切碎

  • 大蒜: 3汤匙，切碎

  • 姜: 1汤匙，切碎

  • 青辣椒: 2-3根，切开

  • 克什米尔红辣椒粉: 1汤匙

  • 烤过的 Kasuri Methi: 1/2茶匙

  • 新鲜 Garam Masala: 1/2茶匙

  • 鲜奶油: 5-6汤匙

  • 新鲜香菜: 用于装饰

步骤

1. 腌制鸡肉:

  1. 在一个大碗里，混合芥末油和克什米尔红辣椒粉，制成糊状。

  2. 加入姜蒜蓉、香菜粉、孜然粉、姜黄粉、Kasuri Methi、芒果粉、黑盐、Garam Masala、薄荷、新鲜香菜和盐。充分混合。

  3. 加入浓稠酸奶，搅拌至顺滑。

  4. 加入切成薄片的鸡肉和柠檬汁，确保鸡肉完全被腌料包裹。

  5. 熏制鸡肉: 在碗中央放一个小碗，放入一块烧红的火炭，淋上Ghee。立即盖上盖子，熏制4-5分钟。

  6. 让鸡肉腌制至少30分钟到1小时（腌制4-5小时或过夜效果更佳）。

2. 准备 Makhani 酱料底:

  1. 在锅中加热油，加入孜然粒。待其爆香后，加入洋葱片，炒至微微变色。

  2. 加入大蒜、姜、青辣椒和所有粉状香料（辣椒粉、香菜粉、姜黄粉、Kasuri Methi），以及红辣椒干和豆蔻。翻炒一分钟。

  3. 加入切好的西红柿、腰果、香菜根、盐和黄油。用大火煮5分钟。

  4. 转小火，盖上锅盖，炖煮25-30分钟，直到西红柿变得软烂。

  5. 关火，让混合物完全冷却。

3. 烤鸡肉:

  1. 在平底锅中加热Ghee和少许油。

  2. 用中高火烤腌好的鸡肉块，直到鸡肉熟透但仍保持鲜嫩。不要过度烹饪。

  3. 让鸡肉稍微冷却，然后撕成小块。

4. 组合黄油鸡:

  1. 将冷却的西红柿洋葱混合物放入搅拌机中，搅打成非常细腻顺滑的糊状。如果需要，可以加少量水。

  2. 在锅中加热黄油和油。加入切碎的洋葱、大蒜、姜和青辣椒，炒至半透明。

  3. 加入克什米尔红辣椒粉，用小火炒30-60秒。

  4. 将打好的酱料通过筛网过滤到锅中，以获得丝滑的口感。用刮刀按压滤网中的渣滓，挤出所有酱汁。可以在搅拌机中加点水涮一下，然后倒入滤网。

  5. 用中火煮酱汁15-20分钟，期间不时搅拌。

  6. 将撕好的烤鸡肉加入酱汁中，充分混合。煮5-6分钟。

  7. 加入烤过的 Kasuri Methi 和新鲜的 Garam Masala。

  8. 尝一下味道，如果需要可以加盐。也可以加一茶匙糖或蜂蜜来平衡风味。

  9. 最后加入剩余的黄油和鲜奶油，用小火再煮一分钟，搅拌均匀。

  10. 撒上切碎的新鲜香菜，趁热享用。

提示

  • 用鸡腿肉代替鸡胸肉，口感会更多汁。另外，肉一定要够多，肉多多才好吃。

  • 为了获得更佳风味，可以将鸡肉腌制过夜，不过grill之前记得先将鸡肉从冰箱取出，放置一段时间让其回温；不然会容易有太多汁水。

  • 如果你有烤箱，可以用250°C（480°F）烤7-8分钟，这样更快，效果也很好。

  • 要舍得放Butter和Cream 才会好吃！

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