That I love butter chicken is no secret.
But, then, who doesn’t?
However, I have tried and failed to locate even a single place in Bahrain that makes it perfectly. There was one but it was so rich and heavy, I could not even have half a portion, let alone finish it.
I have also always felt this is a difficult dish to cook until I decided to take matters into my own hand and take the plunge – literally!
It’s actually quite easy to make so here goes.
Take one-kilo chicken – boned or boneless – and thoroughly wash it.
Separately, mix together a cup of yogurt, three to four garlic cloves, a finger-length of ginger, two to three teaspoons of ground cumin and coriander, a teaspoon of garam masala, half a teaspoon of red chili powder, a couple of tablespoons of vegetable oil, two tablespoons of butter and a teaspoon of mango powder. Also add salt to taste and a few finely chopped green chillies.
Mix the chicken pieces into this mixture and leave for an hour after which cook it on a slow flame for 30 minutes. After the pol starts to separate, remove from flame and add two tablespoons of fresh cream. Stir well.The Butter Chicken is ready.
Serve with roti or white steamed rice.
All that I had heard about butter chicken being a difficult dish to make went out of the window. It was easy, it was quick and tasted lovely. Try it out!