Old Delhi Butter Chicken

How to make Old Delhi Butter Chicken: The Iconic Curry

Recipe

Butter Chicken, a quintessential Indian dish, traces its origins back to the narrow streets of Old Delhi in the 1950s. What began as a humble curry inside the walled city has since become a global favorite, with its creamy, tangy, and mildly spiced flavors delighting palates worldwide. Here’s a step-by-step guide to recreating this timeless classic at home.

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Ingredients

For the Chicken Tikka:

• 2 tbsp Natural or Greek Yoghurt
• 1 tbsp Ginger Paste (or finely chopped peeled ginger)
• 1 tbsp Garlic Paste (or finely chopped garlic cloves)
• 1 tbsp Lemon Juice
• 1 tsp Oil
• 1 tsp Salt
• 10g (5 tsp) Butter Chicken Spice Blend
• 600-650g Chicken, cubed

For the Sauce:

• 60g Unsalted Butter
• 1 Medium Onion, finely chopped
• 3 tsp (10g) Fresh Garlic, finely chopped
• 3 tsp (10g) Fresh Ginger, finely chopped
• 10g (5 tsp) Butter Chicken Spice Blend
• 400g Tinned Chopped Tomatoes
• 4 tsp Sugar
• 1 ½ tsp Salt
• 50ml Milk
• 50ml Water
• 100ml Double Cream
• ¼ tsp Garam Masala
• 1 tbsp Fresh Coriander Leaves, chopped (for garnish)

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Method

Preparing the Chicken Tikka

1. Marinate the Chicken:

   In a large bowl, combine yoghurt, ginger paste, garlic paste, lemon juice, oil, salt, and Butter Chicken Spice Blend. Add the chicken cubes and mix thoroughly, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 1-2 hours (or overnight for the best flavor infusion).

2. Cook the Chicken:

   Preheat the oven to 180ºC (350ºF). Place the marinated chicken on a baking tray and bake for 15-20 minutes or until slightly charred. Remove from the oven and set aside to cool.

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Making the Sauce

1. Sauté the Aromatics:

   Heat 40g of butter in a pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 8-9 minutes until the onions are soft and translucent.

2. Spice It Up:

   Stir in the Butter Chicken Spice Blend and cook for a few seconds until fragrant.

3. Add Tomatoes and Simmer:

   Pour in the chopped tomatoes, sugar, salt, milk, and water. Stir well, cover, and let it simmer on medium heat for 10 minutes.

4. Blend the Sauce:

   Remove the pan from the heat and blend the mixture until smooth using a hand blender or a food processor. Return the sauce to the pan and heat it again.

5. Incorporate the Chicken:

   Add the cooked chicken tikka pieces to the sauce. Stir and cook for 3-4 minutes to let the chicken absorb the flavors.

6. Finish with Cream and Butter:

   Stir in the double cream, the remaining 20g of butter, and garam masala. Let it cook for another 2 minutes for a rich and velvety texture.

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Serving Suggestions

Garnish your Butter Chicken with fresh coriander leaves. Serve it hot with steamed basmati rice, naan, or any Indian bread of your choice.

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FAQs

1. Can I make Butter Chicken without an oven?

Absolutely! You can cook the marinated chicken on a stovetop griddle or skillet until slightly charred.

2. Can I use store-bought spice blends?

Yes, but using high-quality spice blends like Mrs. Balbir Singh’s ensures authentic flavors.

3. How can I make it dairy-free?

Swap the butter with plant-based alternatives, use coconut milk instead of cream, and opt for dairy-free yoghurt for the marinade.

4. How spicy is Butter Chicken?

Butter Chicken is mildly spiced, but you can adjust the heat level by adding more or less spice blend or chili powder.

5. Can I store leftovers?

Yes! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat gently on the stovetop to avoid curdling.

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