Butter Chicken
Directions
- 1Marinate chicken with curd, ginger garlic paste, red chilli powder,zeera powder, garam masala, salt, lemon and mustered oil for 1 hour.
- 2Fry the marinated chicken in butter until it is half cooked.
- 3Prepare the gravy by sauteing chopped onions, garlic, green chillies and chopped tomatoes in butter.
- 4Add cashew, salt, and sugar to the gravy and cook for five minutes.
- 5Grind and make a puree of the cooked gravy.
- 6In 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.
- 7Add the half-cooked fried chicken to the gravy.
- 8Add cream, salt and kasuri methi for flavour.
- 9Garnish with fresh coriander leaves and serve hot.
Ingredients
- 500 grams chicken
- 1 cup curd
- 2 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tbsp zeera powder
- 1 tbsp garam masala
- 1 tbsp salt
- 1 lemon
- 2 tbsp mustered oil
- 2 tbsp butter
- 1 cup chopped onion
- 10 cloves garlic
- 2 green chilli
- 1 cup chopped tomato
- 10 cashew
- 1 tsp sugar
- 1 tsp kasuri methi
- 2 tbsp refined oil
- 2 long badi elaichi
- 4 elaichi
- 2 tejpatta
- 1 tsp dhaniya powder
- 1 tsp haldi
- 1 tsp kashmiri mirch
- 1 tsp zeera powder
- 100 ml cream
- 1 handful fresh coriander leaves
Equipment
bowlfrying pangrinderstrainer
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