Recipe Database
Butter Chicken
Butter Chicken
Ingredient for Marination of Chicken 
Boneless skinless chicken breast and thighs - 2 lb
Kashmiri red chilli - 1teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Thick Yogurt - 1/2 cup
Lemon juice - 2 table spoons
Garam Masala - 2 table spoon 
Mustard oil - 2 table spoons
Kasoori Methi (Dry Fenugreek leaves) - 1 table spoon 

Ingredients for Gravy 
Plum Tomatoes roughly chopped - 12 medium 
Or you can use cane of tomato sauce. 
Vegetable cooking oil - 2 table spoon
Butter - 3 table spoon 
Green Cardamom - 5 nos
Mace - 1 blade
Kashmiri red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp 
Ginger, juliennes - 1 tbsp
Chopped Garlic - 4-5 cloves 
Green Chillies, julienne - 1 tbsp
Fresh cream - 
Garam Masala - 
Honey - 2 Tbsp 

1 In a large bowl take Kashmiri red chili powder, garam masala, ginger , garlic paste, lemon juice mix it well and salt set aside.

2 Remove extra fats and tissues from the chicken and make slits. Thoroughly rub the spice mix on the chicken, cover the bowl with cling film and place it in the refrigerator to marinate for three to four hours.

  3.    In a bowl mix yogurt, mustard oil and kasoori methi, add it to already marinaded chicken half and hour before cooking. 

  4.    Preheat the Big Green Egg to 375 F. Place the pieces on to the grill and cook it around 6 -7 mins each side. Brush it with butter onto the cooked side. 

  5     For the gravy, heat the oil and add cardamoms and mace for a min than add chopped garlic and little salt cook it for min. Than add roughly chopped tomatoes and cover it. Cook the tomatoes until they are soft.

  6.    Grind this tomato mixture in the blander to make smooth paste, strain the mixture into a bowl. 

  7.    Heat butter with some oil in the pan add julienne ginger and green chilies salt it for a min than add turmeric powder and Kashmiri chili powder and little water so spices don’t burn. Cook it for a min when butter start separating than add tomato gravy. 
 8.     Now cut the chicken into 1 inch thick pieces and add to the gravy. Let it starts boiling.
 9.     Final touch add cream, dry fenugreek leaves and honey and let it cook for 5-6 mins.

NOTE (For quicker version of this recipe, we can use all ground spices and canned tomato puree, I like to cook with fresh vegetables)