Butter Chicken
Butter Chicken
Preparation time: 55 mins
Serves: 2
Ingredients
First Marination
- Half kg Chicken, preferably boneless
- 1/4 teaspoon kashmiri red chilli powder
- 3/4 Tablespoon Lemon juice
- 1-2 teaspoons salt
Second Marination
- 1/4 teaspoon turmeric
- 1/2 Cup Yoghurt
- 3/4 teaspoon Kasoori Methi
- 1/4 teaspoon Garam Masala
Gravy
- 2 Tablespoon Butter
- Oil
- 1/4 Tablespoon sugar
- 4 Large tomatoes / 250 gms Tomato paste
- 1 cinnamon stick
- 1/2 Tablespoon kasoori Methi
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon kashmiri red chilli powder
- 18 cashew nuts
- 1 teaspoon garam masala
- 1 green chilli chopped
- 1 cup fresh cream
- Salt as required
- 2 Tablespoon chopped coriander leaves
Instructions
- First marinate the chicken with the mentioned ingredients for 20 minutes.
- In the meantime, heat oil, add the spices along with Ginger garlic paste and green chillies, fry until fragrant.
- Next, add the marination 2 to marinated chicken for another 10 minutes or longer.
- Blend cashews with tomatoes to make a smooth puree. And filter the mix to get a fine puree. Now mix the cashew tomato puree into ginger garlic paste.
- (If using the tomato paste, then make a fine paste with cashew and skip the filtering process.)
- Now slightly shallow fry the marinated chicken in a deep pan or Grill for 20 to 30 minutes until Chicken is tender.
- Then, Add kashmiri red chilli powder, sugar and salt to taste.
- Mix and cook until thick and start leaving the sides of the pan.
- Pour water according to your desired consistency.(1 cup or less)
- Bring the mixture to simmer and boil for 5 minutes and add Chicken.
- Let the chicken sit in the gravy for another 10 minutes to blend in with flavours with lid on.
- Once the chicken becomes soft n tender, add in garam masala and kasoori methi. Stir the mix and simmer for 2 minutes. Pour cream and Garnish with Chopped Coriander leaves.
- Yes, its Now ready to be served