My Blog has taught me to measure things when I post my recipe. But weighing and measuring 45 grams of green chillies is really not my thing! Plus I do know how to use my eyes and my ever useful “pinch”.
The ABC Team has a sample recipe on their site, which I have shared on my post too. But here it is once again. (http://www.anaarkali.in/Butter-Chicken/anaarkali_sample_recipe.pdf)
From this sample recipe, I have adapted my own version of ABC. I have eaten Butter Chicken at the best places in Delhi, but I’d say this one tops my butter chicken barometer. And it’s only the sample recipe! So I am eager to taste the real thing – maybe someday.
· To begin with, I don’t follow the two-step marinating process mentioned in the sample recipe; instead I marinate my chicken breasts all at one go. And it’s fine.
· Here is what I do – choose chicken breasts for this recipe. (Bone in/boneless; whatever you prefer. I love some bone in my butter chicken, it lends a whole lot of flavour.)
· Score the breasts and marinate them in –> ginger – garlic paste, green chilli paste, plain yogurt, cheese spread (I use Cheeze Whiz here), lemon juice, mace powder, white pepper powder, garam masala powder (ground cinnamon, cloves and green cardamoms in equal quantities), honey and salt.
· I leave my marinated chicken for at least six-eight hours in the fridge.
· Preheat oven to 350 degrees F (175 degrees C). If you don’t have an oven, a gas tandoor is your best option.
· Keep chicken on a baking tray lined with aluminum foil. Pour in the marinade too.
· Drizzle some olive oil (or vegetable or canola oil) on the chicken; and bake for 25-30 minutes.
· When the chicken is good to be handled with your hands, cut bite-size pieces of it. Keep aside.
· Now you can start on the gravy/sauce.
· Take a large, thick-bottom pan and melt some butter (I use unsalted here). Make sure you don’t burn/smoke the butter.
· Now add ginger-garlic paste and move it around in the butter on low-medium heat.
· Continue adding the ingredients in the order that they are mentioned in the sample recipe.
· I have started leaving out the black olives/kalamata in my version of ABC; I believe it’s just a frill and not really needed.
· When you are making this recipe, do choose the brand of ingredients which are available in your country.
· For the Dabur Homemade Tomato Puree, I use the Unico brand of tomato paste here.
· I have made ABC with both pinenuts and cashews, and I feel pinenuts make it creamier and richer in taste.
Let me know if you have any questions. For pictures of this delectable and simply out of the world Butter Chicken, please lick here. Sorry I meant *click.