Butter Chicken

60 mins
Serves 1
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Directions

  1. 1Marinate chicken with curd, ginger garlic paste, red chilli powder,zeera powder, garam masala, salt, lemon and mustered oil for 1 hour.
  2. 2Marinate chicken with curd, ginger garlic paste, red chilli powder,zeera powder, garam masala, salt, lemon and mustered oil for 1 hour.
  3. 3Marinate chicken with curd, ginger garlic paste, red chilli powder,zeera powder, garam masala, salt, lemon and mustered oil for 1 hour.
  4. 4Fry the marinated chicken in butter until it is half cooked.
  5. 5Fry the marinated chicken in butter until it is half cooked.
  6. 6Fry the marinated chicken in butter until it is half cooked.
  7. 7Prepare the gravy by sauteing chopped onions, garlic, green chillies and chopped tomatoes in butter.
  8. 8Prepare the gravy by sauteing chopped onions, garlic, green chillies and chopped tomatoes in butter.
  9. 9Prepare the gravy by sauteing chopped onions, garlic, green chillies and chopped tomatoes in butter.
  10. 10Add cashew, salt, and sugar to the gravy and cook for five minutes.
  11. 11Add cashew, salt, and sugar to the gravy and cook for five minutes.
  12. 12Add cashew, salt, and sugar to the gravy and cook for five minutes.
  13. 13Grind and make a puree of the cooked gravy.
  14. 14Grind and make a puree of the cooked gravy.
  15. 15Grind and make a puree of the cooked gravy.
  16. 16In a pan, heat refined oil, add butter, long badi elaichi, elaichi,tejpatta, ginger garlic paste, dhaniya powder, haldi, kashmiri mirch,zeera powder and the puree and mix well.
  17. 17In a pan, heat refined oil, add butter, long badi elaichi, elaichi,tejpatta, ginger garlic paste, dhaniya powder, haldi, kashmiri mirch,zeera powder and the puree and mix well.
  18. 18In a pan, heat refined oil, add butter, long badi elaichi, elaichi,tejpatta, ginger garlic paste, dhaniya powder, haldi, kashmiri mirch,zeera powder and the puree and mix well.
  19. 19Add the half-cooked fried chicken to the gravy.
  20. 20Add the half-cooked fried chicken to the gravy.
  21. 21Add the half-cooked fried chicken to the gravy.
  22. 22Add cream, salt and kasuri methi for flavour.
  23. 23Add cream, salt and kasuri methi for flavour.
  24. 24Add cream, salt and kasuri methi for flavour.
  25. 25Garnish with fresh coriander leaves and serve hot.
  26. 26Garnish with fresh coriander leaves and serve hot.
  27. 27Garnish with fresh coriander leaves and serve hot.

Ingredients

  • 500 grams chicken
  • 500 grams chicken
  • 500 grams chicken
  • 1 cup curd
  • 1 cup curd
  • 1 cup curd
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1 tbsp red chilli powder
  • 1 tbsp red chilli powder
  • 1 tbsp zeera powder
  • 1 tbsp zeera powder
  • 1 tbsp zeera powder
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 tbsp mustered oil
  • 2 tbsp mustered oil
  • 2 tbsp mustered oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 10 cloves garlic
  • 10 cloves garlic
  • 10 cloves garlic
  • 2 green chilli
  • 2 green chilli
  • 2 green chilli
  • 1 cup chopped tomato
  • 1 cup chopped tomato
  • 1 cup chopped tomato
  • 10 cashew
  • 10 cashew
  • 10 cashew
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp kasuri methi
  • 1 tsp kasuri methi
  • 1 tsp kasuri methi
  • 2 tbsp refined oil
  • 2 tbsp refined oil
  • 2 tbsp refined oil
  • 2 long badi elaichi
  • 2 long badi elaichi
  • 2 long badi elaichi
  • 4 elaichi
  • 4 elaichi
  • 4 elaichi
  • 2 tejpatta
  • 2 tejpatta
  • 2 tejpatta
  • 1 tsp dhaniya powder
  • 1 tsp dhaniya powder
  • 1 tsp dhaniya powder
  • 1 tsp haldi
  • 1 tsp haldi
  • 1 tsp haldi
  • 1 tsp kashmiri mirch
  • 1 tsp kashmiri mirch
  • 1 tsp kashmiri mirch
  • 1 tsp zeera powder
  • 1 tsp zeera powder
  • 1 tsp zeera powder
  • 100 ml cream
  • 100 ml cream
  • 100 ml cream
  • 1 handful fresh coriander leaves
  • 1 handful fresh coriander leaves
  • 1 handful fresh coriander leaves

Equipment

bowlfrying pangrinderstrainer