Butter Chicken
Directions
- 1Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt.
- 2Keep the marinated chicken aside for 15 to 20 minutes.
- 3In a pan, heat some oil.
- 4Fry the marinated chicken pieces in the oil until almost done.
- 5Transfer the cooked chicken into a bowl.
- 6In the same pan, add roughly cut onion, oil, and a spoonful of butter, and lightly sweat the onions.
- 7Once the onions are cooked, add roughly cut tomatoes and cashew nuts.
- 8Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder.
- 9Evenly mix the gravy mixture and let it simmer for 15-20 minutes until it becomes nice and mushy.
- 10Turn off the flame and transfer the mixture into another container.
- 11Use a hand blender to churn the mixture into a fine puree.
- 12Strain the pureed mixture back into the same pan, ensuring to press out as much as possible to minimize wastage.
- 13Reheat the gravy.
- 14Add butter, cream, kasoori methi, and the cooked chicken to the gravy.
- 15Let the gravy simmer for 5 to 7 minutes.
- 16Garnish with fresh cream and crushed kasoori methi.
Ingredients
- 300 gms boneless chicken breast
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- to taste salt
- to pan fry 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
- to taste salt
Equipment
panmixer grinderhand blenderbowlcontainer
Tips
- This is a one-pot recipe, meaning it can be made in the same pan.
- Strain the gravy mixture thoroughly to achieve a nice, smooth, and buttery texture, pressing out as much liquid as possible to minimize wastage.
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