Butter Chicken

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Short form used in this recipe

K/M/T = Kaju Magaj Tel Paste
G/G/GC = Ginger Garlic Green Chilli Paste
CTP = Chicken Tight Piece

INGREDIENTS

For the Marination

500 gms Chicken Thighs
200 gms Tomato Pulp
1 cup Yogurt
2 tsp Red Chilli Powder (Mild)
1 tsp Chilli Powder (Spicy)
1 tsp Haldi
1 tsp Jeera Powder
1 tsp Garam Masala Powder
2 tsp Tandoori Masala Powder
1 tblsp G/G/GC Paste
1 cup Melted Butter
Lemon Juice for Taste
Salt to Taste
Fresh HD/PHD chopped

For the Smoking

2 Medium Charcoal

For the Gravy

½ cup Green Capsicum Sliced
½ cup Onions Sliced
½ cup Maida
½ cup Fresh Cream or Malai
¼ cup Kaju Paste
¼ cup Magaz Paste
¼ cup White Til Paste
1 tsp Red Chilli Powder (Mild)
½ tsp Chilli Powder (Spicy)
½ tsp Haldi
½ cup Melted Butter
1 tblsp Oil
Salt to Taste
Chicken Stock as per need
Fresh HD/PHD chopped

METHOD

Preparing Marination:

Well before making this dish, make sure to clean the Chicken Thigh Pieces and remove the skin if its still on. Prick some hole with a help of a fork in these CTP.
Place these CTP in a medium sauce pan. Add all the marination ingredients in it and mix thoroughly with hand. Keep it aside for about 2 hours, covered.
After 2 hours, place this CTP marinated sauce pan on a medium high heat for cooking. Add a cup of chicken stock or water if needed to loosen the marination. Cover and cook the CTP for about 15 minutes or until the CTP is 80% done, stirring in between once or twice.
Remove from heat and uncover and keep it aside to cool. Now you can see the butter floating on top of the cooked marinated CTP.
Once cooled to room temperature, remove floating butter with a cooking spoon in bowl and keep it aside.

Smoking

Remove the CTP shaking off the extra sauce and keep it aside. Heat some big charcoal pieces red hot on a high flame of a gas stove. Once the charcoal seems red hot, hold each CTP with a tong (chimtha) and roast it above the flame of charcoal to give a smoky taste.
Once all the CTP are flamed roasted, put it aside. Take the hot charcoal, puff the ashes and place it in the marination sauce pan. Pour a tsp of butter on the coal and cover immediately. Let it be covered until further use. The smoking is done.

Preparing Gravy

Take a large sauce pan and heat oil. Once the oil smokes, add onions and sauté until onions are light brown. Add butter and capsicum and sauté for 2 minutes more.
Once capsicum are sautéd, add flour and sauté quickly. Once the flour changes colour, add K/M/T paste and sauté the mixture continuously for about 2 to 3 minutes or until the paste shines with oil. Add chilli powders, haldi, and 2 cups of stock to loosen the gravy.
Go back to the CTP marination, discard the charcoal and put the complete sauce into the kaju sautéd gravy. Stir well and add a cup of stock, only if the gravy becomes too thick. Simmer the heat and add the CTP in the gravy. Let it simmer for a while.
Just before serving, add in the floating butter removed earlier in the gravy again and...

GarNICHE with fresh butter slice and enjoy with naan or paratha.