Butter Chicken
Directions
- 1Chop the tomatoes and onions.
- 2Add oil to a pan.
- 3Add cardamom, cinnamon stick, cumin seeds, garlic cloves, ginger, dried red chillies, cashews, and coriander stems to the pan.
- 4Add turmeric powder, chilli powder, and salt to the pan.
- 5Add water to the pan, cover it, and cook until tomatoes and onions are soft.
- 6Cut chicken breast into cubes.
- 7Add mustard oil to the chicken.
- 8Add ginger and garlic paste to the chicken.
- 9Add yogurt to the chicken.
- 10Add kasoori methi to the chicken.
- 11Add coriander powder, cumin powder, turmeric powder, chilli powder, lemon juice, garam masala, and salt to the chicken.
- 12Add food color to the chicken and mix well.
- 13Spread the marinated chicken onto a baking tray.
- 14Cook the chicken in the oven at 220°C for 14 minutes.
- 15Remove the cinnamon stick from the cooked tomato and onion mixture.
- 16Blend the mixture until smooth.
- 17Strain the blended mixture to get a smooth gravy.
- 18Add butter to a pan.
- 19Add kasoori methi and a little bit of chilli powder to the butter.
- 20Add the strained gravy to the pan.
- 21Add the cooked chicken to the gravy.
- 22Add cream to the butter chicken.
- 23Add condensed milk to the butter chicken.
- 24Add a little bit of salt and more butter to the butter chicken.
- 25Add fresh coriander and final kasoori methi to the butter chicken.
- 26Serve the butter chicken with a swirl of cream.
Ingredients
- 5 pc Tomato
- 0.5 big one white onion
- 5 cloves Garlic cloves
- 1 small Ginger
- 4 Cardamom
- 1 Cinnamon stick
- 1 teaspoon Cumin seeds
- 4 Dried red chillies
- 20 pc Cashews
- 6 Coriander stems
- 1 teaspoon Turmeric
- 1 teaspoon Chilli powder
- 1 teaspoon Salt
- Water
- 500 gram Chicken breast
- 4 tablespoons Mustard oil
- 1 tablespoon Ginger and garlic paste
- 2 tablespoons Greek Yogurt
- 1 tablespoons Kasoori methi
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 pc squeezed Lemon juice
- 1 teaspoon Food color
- 1 tablespoon Butter
- 1 tablespoon Condensed milk
- 4 tablespoons Cream
- Fresh coriander leaves
Equipment
PanKnifeCutting boardSpoonBlenderStrainerBaking trayOvenBowl
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