Mom’s ‘No-Butter, Butter Chicken’ recipe
It was only a few years ago that I realized that my Mom’s ‘No-Butter, Butter Chicken’ recipe was one confined strictly to our home. I discovered this only after I’d (heartily) tucked into several bowls of what I thought was guilt-free Butter Chicken on a cold winter afternoon in Delhi and later re
Ingredients
For the Chicken
For the Gravy
  • 4pinchs tomatoes sugarmedium sized ripe red , pureed with a
  • 10 3 to 4Tablespoons almonds water, blanched & blended to a runny – paste – like consistency with
  • 2Tablespoons refined oil
  • 1 onionmedium sized , finely chopped
  • ½– inch ginger, finely chopped
  • 1 green chililarge , finely chopped
  • ½tsp turmericpowder
  • 1tsp red chillipowder
  • ½tsp cuminpowder
  • 1tsp corianderpowder
  • ½tsp sugar
  • to taste Salt
Garnish
Instructions
  1. In a small bowl, whisk together all the ingredients for the marinade. Put the chicken in a large bowl pour the marinade over the chicken and use your hands to mix the chicken well with the marinade. Cover refrigerate for a couple of hours.
  2. After a couple of hours, bring the chicken to room temperature. Heat a large non-stick pan with 2 Tablespoons of oil. Once the pan is hot, add the chicken pieces and cook them on medium-high heat until they are slightly charred around the edges. Add the remnants of the marinade to the pan and cook the chicken until nearly cooked through.
  3. Meanwhile, heat 2 Tablespoons of oil in a large wok, add onions, green chilli ginger and sauté for a couple of minutes on medium heat.
  4. Add the turmeric, red chilli powder, cumin coriander powders and sauté till they release their aromas.
  5. Stir in the tomato puree and simmer on low heat for about 4 minutes until the gravy has a deep red colour. Add the sugar and salt to taste.
  6. Stir in the almond-water paste and let it cook on low heat for a minute.
  7. Add the cooked chicken to the gravy, mix well and allow it to cook together for another couple of minutes on low heat until chicken is cooked through. Check for seasoning before taking it off the heat.