Butter Chicken Old Dilli style Old Delhi’s famous Butter Chicken best Chicken curry

Ingredients

• 1 kg Chicken (thighs & drumsticks) Chicken
• Salt to taste
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tbsp Ginger Garlic paste
• 1 tsp Oil
• ½ tbsp Lemon juice
• 2-3 tbsp Oil
• 2 no. Bay leaf
• 2 large Onion, cut into, Onion
• 5 large Tomatoes
• Salt to taste
• 15-20 no. Cashew Nuts
• 2 tbsp Degi red chilli powder, Degi Lal Mirch Powder
• 2 tbsp Tender Coriander stem with roots, roughly chopped
• 1 tbsp Ginger Garlic paste
• ½ tsp Coriander powder
• ⅓ cup Water
• ½ cup Curd, beaten, curd (yogurt)
• Salt to taste
• 12-15 no. Green cardamom
• 2 no. Black cardamom, Badi Elaichi
• 2 no. Mace
• 2-4 no. Cloves
• 12-15 no. Black peppercorns
• 2 tsp Oil
• Marinated chicken
• 2 tbsp Butter, cubed, butter
• Coal
• 2-3 no Cloves
• 1 tsp Ghee
• 3-4 tbsp Butter, cubed, butter
• 1 heaped tbsp Degi red chilli powder
• ¼ cup Water
• Prepared Gravy
• ⅓ cup Water
• 1 tbsp Prepared masala
• 2-3 tbsp Butter, cubed, butter
• 1 tsp Kewra water
• Salt to taste
• 2 tsp Sugar
• Sauteed Chicken
• 2 tsp Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• 3-4 tbsp Fresh cream
• 3-4 tbsp Butter, cubed, butter
• Coriander sprig, coriander leaves
• Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Fresh cream

Steps

1. In a bowl, add chicken, salt to taste, degi red chili powder, ginger garlic paste, oil, lemon juice and mix it well.
2. Keep it aside to marinate it for a while.
3. In a handi, add oil, once it’s hot, add bay leaf, onions and saute it for a minute.
4. Add tomatoes, salt to taste, cashew nuts and saute it for a while.
5. Add degi red chili powder, tender coriander stems with roots, ginger garlic paste, coriander powder and cook it for 5-6 minutes.
6. Add water, curd and simmer it for 10-12 minutes on medium flames until cooked well.
7. Transfer it to a mixer grinder jar and grind it into a smooth paste.
8. Keep it aside for further use.
9. In a pan, add salt to taste, green cardamom, black cardamom, mace, cloves, black peppercorns and dry roast them for 2-3 minutes until aromatic.
10. Transfer it to a mixer grinder jar and grind it into a fine powder.
11. Keep it aside for further use.
12. In a pan, add oil, once it’s hot, place marinated chicken and sear it for 5-6 minutes on both sides.
13. Add butter and let it cook for another minute.
14. Keep it aside for further use.
15. In a bowl add cooked chicken, place a steel bowl, add burnt coal, cloves and pour some ghee.
16. Cover it with a lid or bowl and leave it aside for further use.
17. In a handi, add butter, once it melts, add degi red chili powder, water and simmer it for 2 minutes.
18. Add prepared gravy, water, prepared masala, butter and simmer it for a while.
19. Add kewra water, salt to taste, sugar, sauteed chicken and cook it for a while until cooked well.
20. Finish it with dry fenugreek leaves, fresh cream, butter and give it a good mix.
21. Transfer it to a serving dish, garnish it with coriander sprig, dry fenugreek leaves and fresh cream.
22. Serve hot with naan and salad.