
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:
- Chop the tomatoes into small pieces. Do not throw away any part of it
- Chop the ginger, green chilies finely.
- 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.
- 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.
- 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.
- Now, for the second marination add yogurt, cheese, green chilies, ginger and vegetable oil to the chicken and set aside for 10 minutes.
- Chop onion, ginger, garlic and green chilies and keep aside.
- Shallow fry the chicken pieces and take them off the pan.
- Then again dip the chicken pieces back in the marinade and bake them for 5-66 minutes at 175 degrees centigrade.
- In a pan add oil, jeera, elaichi, bay leaf, garlic, ginger, green chilies, onion and mix well.
- Then add the tomato water sieved over for 8 hours and let boil.
- Add cream. Let it boil.
- Add kasuri methi. Then kaju paste, then honey and then the baked chicken.
- Add salt to taste.
- 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.
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