Butter Chicken
Serves 1
Directions
- 1Add boneless chicken to a bowl.
- 2Add ginger garlic paste, salt, lemon juice, hung curd, tandoori powder, oil, and a few drops of food color.
- 3Mix well to marinate the chicken.
- 4Marinate for 30 minutes.
- 5Heat oil in a pan.
- 6Add cloves, cinnamon, green cardamom, black cardamom, and bay leaf.
- 7Sauté for a few seconds.
- 8Add sliced onion and sauté for 2 minutes.
- 9Add ginger, garlic cloves, and cashew nuts.
- 10Sauté for a minute.
- 11Add chopped tomatoes, salt, and kashmiri chilli powder.
- 12Sauté for a minute.
- 13Add butter and mix.
- 14Add water and mix well.
- 15Cover and cook for 4-5 minutes.
- 16Remove the black cardamom and bay leaf.
- 17Cool the mixture completely.
- 18Transfer the cooled mixture to a blender and blend to a smooth paste.
- 19Strain the blended paste into a bowl.
- 20Heat oil in a clean pan.
- 21Add the marinated chicken and fry for 4-5 minutes on high flame.
- 22Flip over the chicken pieces and fry for 3-4 minutes on medium flame.
- 23Keep the fried chicken aside.
- 24In the same pan, add butter.
- 25Add the ground paste (strained mixture) and cook for 3 minutes.
- 26Bring it to a boil.
- 27Add kasuri methi and mix.
- 28Add the fried chicken and mix well.
- 29Cook for 3 minutes.
- 30Add fresh cream and mix.
- 31Simmer for 2 minutes.
Ingredients
- 500 gms boneless chicken
- 2 tsp ginger garlic paste
- 1 tsp salt
- 1 tsp lemon juice
- 3 tbsp hung curd
- 3 tsp tandoori powder
- 2 tbsp oil
- few drops food color
- 2 tbsp oil
- 3 cloves
- 1 inch cinnamon
- 3 green cardamom
- 1 black cardamom
- 1 bay leaf
- 1 onion
- 1 inch ginger
- 8 garlic cloves
- 14 cashew nuts
- 5 tomatoes
- 0.5 tsp salt
- 1 tbsp kashmiri chilli powder
- 30 gms butter
- 200 ml water
- 2 tbsp oil
- 2 tbsp butter
- 0.5 tsp kasuri methi
- 3 tbsp fresh cream
Equipment
bowlfrying panspatulablenderstrainer
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