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Vineet Bhatia’s white butter chicken

Serves 4

“Butter chicken is a classic Indian dish. It’s just tomato sauce with chicken tikka. It’s always red in colour. In London and Geneva, we do a white butter chicken. If you eat it with your eyes closed, it’s the usual butter chicken. It’s the same, but the colour is white. We use tomato water for that. It’s very simple.”

shutterstock_195596957For tomato water:

  • 6 tomatoes
  • 2 inch ginger
  • 6 green chillies
  • 2tsp rock salt

For marination:

  • 800g chicken
  • 2tsp ginger garlic paste
  • 2tbsp lemon juice
  • 4tbsp yoghurt
  • 2tbsp mozzarella cheese
  • 4 green chillies
  • 2 inch ginger cube
  • 4tsp oil

For cooking:

  • 2 onion
  • 1 inch ginger cube
  • 12-16 garlic flakes
  • 4 green chillies
  • 4tsp oil
  • 2tsp cumin seeds
  • 4-6 green cardamom
  • 2 bay leaf
  • 4tsp cream
  • 1tsp dried fenugreek leaves
  • 2tbsp cashewnut paste
  • 2tsp honey

Dice the tomatoes into small pieces. Chop the ginger and green chillies finely. Mix the tomatoes, ginger, chillies and rock salt and hang it in a muslin cloth for 8 hours. Collect the water that seeps out of the cloth and set aside.

Make gashes in the chicken and marinate it in ginger garlic paste and lemon juice for 20 minutes. For the second marination, add yoghurt, cheese, green chillies, ginger and vegetable oil to the chicken and set aside for 10 minutes.

Chop onion, ginger, garlic and green chillies and keep aside. Shallow fry the chicken and take them off the pan. Then dip the chicken pieces back in the marinade and bake them for 5-6 minutes at 175°C/355°F/Gas 3 ½.

In a pan, add oil, cumin seeds, cardamom, bay leaf, garlic, ginger, green chillies, onion and mix well. Then add the tomato water sieved over for 8 hours and let boil. Add cream. Let it boil.

Add dried fenugreek leaves. Then add cashewnut paste, honey and baked chicken. Add lots of butter. Simmer for 2-3 minutes. Serve.

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