This Sanjeev Kapoor Butter Chicken Recipe is A Must-Try

Sanjeev Kapoor's butter chicken recipe is a must try for many reasons. The one central reason is that it is quick, fast and easy to get done. Delicious and finger licking, this recipe has worked as a sure shot for many people who never made butter chicken before and even for those who consider themselves a 'BC' expert.

There are also ways by which you can create a twist of taste on these recipes depending on your time and ingredients.

When you don't have enough time, follow this 

Marinate the chicken in ginger-garlic paste along with thick yogurt. You don't have to buy greek or thick yogurt. Keep it like this for 20 to 30 minutes and let it sit in a mixing bowl covered.

On the gas, get a heavy bottom pan or kadai or a cast iron pot. Add oil or ghee of your choice. Some prefer a little mustard oil to make it pungent. Add garam masala whole spices like cardamom, cinnamon, elaichi, laung and one tej patta. Just as it mildly simmers, put the home ground tomatoes (or a can or tomatoes or just a box and a half of puree). Let this cook for about 15 minutes on a sim gas and then add the entire chicken and close the top of the pan or skillet with a transparent cover for you to observe it.

Add salt and sugar to your taste and stir from time to time. Let the chicken sit and cook well. Add more puree if you feel the need for it. Some also add lime juice at this stage but if you puree is making it sour enough, you can skip this. Add red chilly or green ones based on your need. Once this reduces down, use home made malai or cream and stir that in. Keep the chicken pink to dark pink. Add a dollop or two or three of salted butter for the finish.

Some people love fenugreek and so we would recommend, if you want to add that extra zing and flavour, pick some dried fenugreek, and dry heat it mildly in a small pan. Once the aroma hits your nose, just turn it into the chicken at the very end of the cooking process.

What Do You Need?

When you have time.

Marinate the chicken in ginger-garlic paste along with thick yogurt and some salt and chilli powder and let it sit for half a day in your fridge in a covered bowl or a plastic box. You don't have to buy greek or thick yogurt unless it's what you prefer. An hour before you are ready to cook pull this chicken out of the fridge and place freely and openly in a 3 to 4 four inch deep baking dish.

Put up your oven to about 200/210 degree celcius and once heated, place the dish with the chicken to grill. The oven setting should have top and bottom heat, both on. This chicken will grill in its own juices and also get a crispiness on top. Keep an eye and see if the heat isn't too much. If you have a smallish oven or are using an OTG you may need to keep the temperature down a bit. Hence observation is key.

Once that's settled, focus on the gas. Get a heavy bottom pan or kadai or a cast iron pot. Add oil or ghee of your choice. Some prefer a little mustard oil to make it pungent. Add garam masala whole spices like cardamom, cinnamon, elaichi, laung and one tej patta.

Just as it splutters and is fragrant, put your tomatoes, however you prefer them - puree, home blended or can - and cook the gravy by itself. Let this simmer for about 15 minutes on a slow gas. Once your chicken has nicely grilled for about a total of forty minutes, you get a pair of anti-heat kitchen gloves and pull it out. Carefully use a large spoon to place this chicken into the cooking utensil with the gravy. The entire chicken, once transferred, use a spoon to take all those wonderful juices from the glass utensil and add to the cooking gravy.

Add salt and sugar to your taste and stir from time to time. This is where you customise and add some extra lemon juice if you like it sourish or some extra honey if you like it sweetish. Let the chicken sit and cook well. Add more puree if you feel the need for it. Add red chilly or green ones based on your need. Once this reduces down, use home made malai or cream and stir that in. Keep the chicken pink to dark pink. Add a dollop or two or three of salted butter for the finish.

Some people love fenugreek and so we would recommend, if you want to add that extra zing and flavour, pick some dried fenugreek, and dry heat it mildly in a small pan. Once the aroma hits your nose, just turn it into the chicken at the very end of the cooking process.

Dig it. Savour it!

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