Purani Dilli Style Butter Chicken
(2.5)
5.8K views • 4d ago
162
A rich and flavorful butter chicken recipe inspired by the traditional style of Old Delhi, featuring a unique blend of spices and a generous amount of butter.
00:35:00 total
Serves 4
medium
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Ingredients
- Chicken - 1 kg (thighs & drumsticks)
- Salt - watch the video to see (to taste)
- Degi red chilli powder - 1 tsp (for marination)
- Ginger Garlic paste - 1 tbsp (for marination)
- Oil - 1 tsp (for marination)
- Lemon juice - ½ tbsp (for marination)
- Oil - 2-3 tbsp (for gravy)
- Bay leaf - 2 (for gravy)
- Onion - 2 large (cut into pieces)
- Tomatoes - 5 large (for gravy)
- Cashew Nuts - 15-20 (for gravy)
- Degi red chilli powder - 2 tbsp (for gravy)
- Tender Coriander stem with roots - 2 tbsp (roughly chopped)
- Ginger Garlic paste - 1 tbsp (for gravy)
- Coriander powder - ½ tsp (for gravy)
- Water - ⅓ cup (for gravy)
- Curd - ½ cup (beaten)
- Green cardamom - 12-15 (for masala)
- Black cardamom - 2 (for masala)
- Mace - 2 (for masala)
- Cloves - 2-4 (for masala)
- Black peppercorns - 12-15 (for masala)
- Oil - 2 tsp (for sautéing chicken)
- Marinated chicken - watch the video to see (for sautéing)
- Butter - 2 tbsp (cubed)
- Coal - watch the video to see (for smoking)
- Cloves - 2-3 (for smoking)
- Ghee - 1 tsp (for smoking)
- Butter - 3-4 tbsp (for finishing gravy)
- Degi red chilli powder - 1 heaped tbsp (for finishing gravy)
- Water - ¼ cup (for finishing gravy)
- Prepared gravy - watch the video to see (for finishing)
- Prepared masala - 1 tbsp (for finishing)
- Butter - 2-3 tbsp (for finishing)
- Kewra water - 1 tsp (optional)
- Sugar - 2 tsp (to balance sourness)
- Sauteed Chicken - watch the video to see (for finishing)
- Dry fenugreek leaves - 2 tsp (crushed)
- Fresh cream - 3-4 tbsp (for finishing)
- Butter - 3-4 tbsp (for finishing)
- Coriander sprig - watch the video to see (for garnish)
- Dry fenugreek leaves - watch the video to see (for garnish)
- Fresh cream - watch the video to see (for garnish)
Instructions
- Chicken Marination: In a bowl, add chicken, salt to taste, degi red chili powder, ginger garlic paste, oil, lemon juice and mix it well. Keep it aside to marinate.
- Prepare Gravy: In a handi, add oil, once it's hot, add bay leaf, onions and sauté for a minute. Add tomatoes, salt to taste, cashew nuts and sauté.
- Cook Gravy: Add degi red chili powder, tender coriander stems, ginger garlic paste, coriander powder and cook for 5-6 minutes. Add water, curd and simmer for 10-12 minutes.
- Grind Gravy: Transfer the mixture to a mixer grinder jar and grind it into a smooth paste. Keep aside.
- Prepare Masala: In a pan, add salt, green cardamom, black cardamom, mace, cloves, black peppercorns and dry roast for 2-3 minutes. Grind into a fine powder.
- Sauté Chicken: In a pan, add oil, once hot, place marinated chicken and sear for 5-6 minutes on both sides. Add butter and cook for another minute.
- Smoke Chicken: In a bowl, add cooked chicken, place a steel bowl, add burnt coal, cloves and pour some ghee. Cover and leave aside.
- Finish Gravy: In a handi, add butter, once melted, add degi red chili powder, water and simmer for 2 minutes. Add prepared gravy, water, prepared masala, butter and simmer.
- Final Touch: Add kewra water, salt, sugar, sautéed chicken and cook until well combined. Finish with dry fenugreek leaves, fresh cream, and butter.
- Serve: Transfer to a serving dish, garnish with coriander sprig, dry fenugreek leaves, and fresh cream. Serve hot with naan and salad.
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