Hi this is Kunal Kapur, and this is K Kitchen (intro music) And today in K Kitchen I will be making my most favorite dish, Butter Chicken To make butter chicken, it is very necessary for us to know that inside of this butter chicken there is clearly a distinct curry and on the other hand we have to make a chicken tikka, and afterwards we mix the two. So, the first thing, very little water. In that we put roughly chopped tomatoes. A little bit of onions. Bayleaf In that goes Cinnamon. Again, small. One black cardamom. 2-3 cloves. Green cardamom. In this we put lasoon, that is Garlic. In this goes Ginger Now goes in red Chilli powder, but not just any red Chilli powder it has to be a Kashmiri Red Chilli powder and then in this goes a little Butter. We’ll give it a good stir. Now we’ll add some Cashew nuts in it. Now we cover it and let it cook Now we cover it and let it cook. Cook till the tomatoes wilt completely and gets mashy. Cook till the tomatoes wilt completely and gets mashy. In the meantime, The second part of this recipe which is very important that is Chicken Tikka For Chicken Tikka, we need boneless chicken, if you want, you can use it with bones too. Add Salt to it. Lemon juice. Ginger paste and Garlic paste Mix it very well. Just mix it, this is called First Marination. First marination is important so that the salt seeps to the insides of the chicken, it shouldn’t be bland from the inside. And in this first marination we’ll keep it aside for 15-20 minutes. Alright, we put it over here. We have Mustard oil, if you don’t have Mustard oil you can also use regular oil. Add Kashmiri Chilli powder to the oil, we do this as in the oil, the Chilli powder best bleeds out its natural color and we get a bright red color. Look at that. No colors need to be added. Avoid colors in food. We have got hung yogurt, that is bound curd add a little Salt to it and a little Lemon juice. We will whisk it nicely. There. This is the second marination for our Chicken. This is the chicken from first marination, we squeeze out any excess water put it in there. Now, Nicely Mix it up. And our marinated Chicken Tikka is ready. And our marinated Chicken Tikka is ready. Keep it in the marinate for 15-20 minutes. Till that time we’ll move on to our curry. There. Ya almost there. We have cooked this for about 20 minutes, Now we’ll turn this off, and we’ll puree it in a blender. Absolutely fine. It goes in there. All of it. Now. That’s it. It is important that we strain this gravy we want a smooth, silky, shiny Butter Chicken gravy. For that, it is important to strain it Always add some water and wash off whatever is sticking to the jar. Almost everything gets strained except for the outer skin of the tomatoes and a little bit of those coarse spices. We’ll heat the pan again, melt some good quantity of butter. Let the butter melt. In this, we add chopped Ginger and green Chilli. Light sauté of Ginger and Green Chilli, adds a touch of magic to the final Butter Chicken Gravy. Great. At this stage I’m going to add my pureed Butter Chicken curry. I’m going to add my pureed Butter Chicken curry. All of it. And I’ll let it cook for about 10-15 minutes. While my gravy is getting ready, I need to cook my Chicken Tikka. So I’m going to move this here and move the curry on this one. The pan is already hot. Just a very light drizzle of oil. I have taken this grill pan on purpose to get a nice grill mark, which gives you a feeling of a Tandoor or a grill. Really hot pan. If you put the chicken on mild flame it will leave out water and become like a boiled chicken and not a grilled chicken. Make sure you don’t toss the Chicken. We have to let it cook from one side patiently. We have to let it cook from one side patiently. Nice grill marks will appear and Chicken will be about half cooked. Then we’ll flip it. Cook it from the other side and out. We do not flip it again and again. Chicken is almost done. To the curry we have we’ll add Salt in it. Add Fenugreek leaves powder, just a little Sugar for sweetness And this chicken, directly into this curry. Now we’ll cook it in this curry for 2-4 minutes. To get that beautiful Butter Chicken. Almost ready. Towards the end, we’ll finish it with a little cream and freshly chopped Coriander After adding the cream, give it a nice stir. And it is done. Now, all we need to do is plate it and quickly eat it. For plating Just pour the curry over. Cut some cream. And garnish it with a fresh sprig of Coriander. This is such a simple Butter Chicken Recipe, which you can try at home. And you should definitely try. So what are you waiting for? Get going, into your Kitchens now.