We would like to share with you a recipe that we believe could
help you understand the philosophy behind the very unique
taste of the Anaarkali Butter Chicken. This
is only a sample recipe to give you an idea of the taste and NOT THE ORIGINAL RECIPE.
Wash the chicken well and make not so deep cuts on both sides of the fillet.
Wash the green chillies. On a weighing machine measure them to weigh 45gms. Cut them roughly and add 2tbsp water to it and blend in the mixie to make a paste
of the chillies. Mix 1tbsp + 1/4tsp of this paste with the other ingredients together in the quantities mentioned above and rub the mixture into the chicken. Take care to cover the chicken completely including inside the cuts made on the fillet. Cover and refrigerate for an hour.
Mix all the above mentioned ingredients in the prescribed quantities together in a bowl and mix well to form a smooth paste. Take care to mix all the ingredients well, especially the cheese. Please ensure that when measuring javitri powder the quantity does not exceed 1/8tsp (would roughly be a pinch). More than this can cause the entire dish to be ruined. In a separate bowl marinade the chicken with the paste and store in the refrigerator overnight.
Pre-heat the oven at 250 degrees for around 10 minutes.
Place the chicken in the oven and grill at 250 degrees Celcius for 10 minutes.
Remove the chicken, bast (Coat) it with 2tbsp of Cooking butter (unsalted)/ Lurpak unsalted butter on both sides. Place the chicken back in the oven and grill for a an additional 8 minutes. Take out the chicken and cut them into bite sized pieces. Cover and keep aside.
Grilled Chicken 500gms (Cut into bite sized chunks)
Fresh Coriander Leaves 1tsp
Amul Fresh Cream/Presidents Whipping Cream - 100 ml
Fresh Coriander Leaves for garnish - 3tbsp
Black Olives for garnish - 8nos
Please add the ingredients in the same order as they appear in the Quantities are in the order in which they will be added in the cooking. In the second stage when you add the ginger garlic paste to the butter, care should be taken to mix in the paste in the butter. As you add each ingredient, make sure you keep mixing in each ingredient in the masala.
For blanching the tomatoes please try to use RO water. Blanching is essentially the process by which you remove the skin of the tomato. Make small cuts on one side of the tomatoes and place in boiling water for approximately 3 to 4 minutes. Remove and put in cold water for about a minute. Cut the eye of the tomatoes and de-skin the tomatoes. Cut into rough pieces and blend in the mixer to make a puree. Adding a few sugar crystals will help you crush the saffron strands easily. Please use only a few sugar crystals.
When adding the cream, keep the flame on low heat and dont leave the dish on the flame too long after adding the cream. For best results please follow the instructions carefully and wherever possible use the brand names mentioned. This will produce the closest results. Garnish with fresh coriander and black olives and serve hot with Naans. Bon Appιtit!
This sample recipe is created by Padma Prasad and IB Saxena. You may use this recipe, as long as you make sure to give credit that it is a sample version of the Anaarkali Butter Chicken.
Following this recipe to the T could get you as close as 8/10 when compared with the original recipe.