White Butter Chicken – Twist by Vineet Bhatia

White Butter Chicken something which is not really much thought of. Whenever you hear the name butter chicken; the first thing that comes in mind is the bright red color of the tangy tomato gravy with tandoori chicken in it. But, here is a twist to the conventional butter chicken by Chef Vineet Bhatia. The twisted white butter chicken. Enjoy the delicious and yummy white butter chicken.

Recipe – White Butter Chicken

Serves: 2

20 minutes for preparation, 20 minutes of marination, 20 minutes for cooking

Ingredients:

For Tomato Water:

• 3 tomatoes
• 1 inch ginger cube
• 3 green chilies
• 1 tsp rock salt

For Marination:

• 400 grams chicken
• 1 tsp ginger garlic paste
• 1 tbsp lemon juice
• 2 tbsp yogurt
• 1 tbsp mozzarella cheese
• 2 green chilies
• 1 inch ginger cube
• 2 tsp oil

For Final Cooking:

• 1 onion
• 1/2 inch ginger cube
• 5-6 garlic flakes
• 2 green chilies
• 1 tsp cumin seeds
• 2-3 green cardamom
• 1 bay leaf
• 2 tsp cream
• 1/2 tsp kasuri methi
• 1 tbsp cashew nut paste
• 1 tsp honey
• 1 tbsp butter
• 2 tsp oil
• Salt to taste

Method:

1. Chop the tomatoes into small pieces. Do not throw away any part of it
2. Chop the ginger, green chilies finely.
3. Mix the chopped tomatoes, ginger, green chilies and rock salt and hand it in a muslin cloth for 8 hours. Collect the water that seeps out of the cloth and set aside.
4. It is good if you can take the boneless chicken pieces, but I love the drumsticks so I took them but also some boneless chicken breasts for my kido.
5. Make gashes in the drumsticks and the thin slices of the chicken breast and marinate it in ginger garlic paste and lemon juice for 20 minutes.
6. Now, for the second marination add yogurt, cheese, green chilies, ginger and vegetable oil to the chicken and set aside for 10 minutes.
7. Chop onion, ginger, garlic and green chilies and keep aside.
8. Shallow fry the chicken pieces and take them off the pan.
9. Then again dip the chicken pieces back in the marinade and bake them for 5-66 minutes at 175 degrees centigrade.
10. In a pan add oil, jeera, elaichi, bay leaf, garlic, ginger, green chilies, onion and mix well.
11. Then add the tomato water sieved over for 8 hours and let boil.
12. Add cream. Let it boil.
13. Add kasuri methi. Then kaju paste, then honey and then the baked chicken.
14. Add salt to taste.
15. Then add a lot of butter. Let simmer for 2-3 minutes.

You are now ready to serve the white butter chicken with tomato kaju chutney and pesto rice.