Hey Guys! Today I’m sharing a very old recipe that I used to love growing up. It is a variation of butter chicken that my aunt used to make. Those were the days when we were bored of chicken dishes my mom cooked most of the time. One was a dry pepper chicken, the other a dhaba style chicken curry and chicken pulao(how I miss that chicken pulao!). When we(me and sister) had this dish for the first time, we just went bonkers over how good, more importantly how different it tasted. This was a gourmet dish for us back then and a pleasant break from everyday food. (though now I crave for those simple chicken recipes my mom made). I guess once we grow up, we realize that the simplicity of certain recipes makes it so special.
Back to the chicken curry 🙂
I had to make this creamy tomato chicken(it was hard to come up with a name) and once I made it and tasted the same flavors after so many years, I remembered why I was so crazy about this dish. The gravy is so flavorful that every bite just tastes divine and you don’t want to stop eating. I remember eating 4-5 chapatis (tastes best with fresh phulkas or naan and some vinegar soaked onions) back then and I’m not a heavy eater. Lol!!
The secret ingredient that adds so much flavor is the roasted cumin powder(preferably freshly roasted and ground in a mortar and pestle), which is a must in this dish and there is no substitute. It adds a beautiful smoky flavor to the dish which goes really well with the tart but creamy tomato gravy. Also, I do not deep fry the chicken as called for in my Aunt’s recipe instead pan sear the chicken, though it takes a little extra time but tastes equally good, win win 🙂
A must try dish for chicken lovers and for the vegetarians out there the chicken can be easily substituted with pan seared paneer and you have Paneer butter masala. Make this dish and thank me later. 🙂
- ½ kg bone in chicken (use chicken thighs if using boneless)
- One medium onion (sliced)
- 1 inch piece ginger (sliced)
- 5-6 cloves of garlic (sliced)
- 5-6 large tomatoes
- 2 green chillies
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon red chilli powder
- ½ - 1 tablespoon roasted cumin powder(preferably freshly roasted and ground)
- 2-3 tablespoon of vegetable oil
- 1 tablespoon butter
- ⅓ cup heavy cream
- ½ tsp sugar or honey(optional)
- Salt to taste
- Chopped coriander leaves to garnish
- Season the chicken with some salt and ½ tsp red chilli powder and keep aside.
- Then in a non stick pan add 1-2 tbsp of oil and the chicken pieces, cook the chicken on both sides until it gets a good sear. It will take about 20-25 minutes.
- Once done, take out the chicken pieces on a plate and in the same pan add the sliced onion, ginger and garlic. No need to add more oil if there is some in the pan. Cook the onions until they develop a golden brown color and are caramelized.
- Let the onions cool a little bit and then make a puree of the tomatoes, the fried onions and green chillies. Ensure the puree is smooth.
- Then take out the puree in the same pan and bring it to a boil, add ½ tsp red chilli powder, ½ tsp coriander powder, salt to taste and ½ tsp sugar.
- Cover and cook for 15 minutes. Then add the chicken and cover and cook until the chicken is fully cooked. About 10-15 minutes. (You can add some water if you like more gravy, remember to bring it to a boil though).
- Lastly, add ⅓ cup cream, 1 tbsp butter, ½-1 tbsp roasted cumin powder(add some more if you like) and mix well. Give it another 5 minutes and the chicken is done.
- Garnish with chopped coriander leaves and serve hot with chapatis or naan.