Butter Chicken
Directions
- 1Marinate chicken with ginger garlic paste, red chili powder and salt.
- 2Heat oil in a pan and fry the marinated chicken pieces. Transfer to a bowl once done.
- 3In the same pan, add chopped onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
- 4Add water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Mix well and simmer for 15-20 minutes.
- 5Blend the mixture into a fine puree using a hand blender.
- 6Strain the puree back into the same pan, pressing to minimize wastage.
- 7Add butter, cream, the fried chicken, and kasoori methi. Simmer for 5-7 minutes.
- 8Garnish with fresh cream and kasoori methi.
Ingredients
- 300 gms Chicken breast boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- 1 Salt
- 1 Oil
- 500 gms roughly slit tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1 tsp kasoori methi
- 0.5 tsp garam masala
- 4 tbsp sugar
- 2 tbsp Kashmiri chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar
- 1 Salt
Equipment
bowlknifepanhand blenderstrainer
Tips
- Marinate the chicken for 15-20 minutes
- Press as much as you can when straining the mixture to minimize wastage
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