butter chicken
Directions
- 1Take 1 chicken breast and cut it into small cubes.
- 2Add 2 tbsp ginger garlic paste, ½ tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, and ½ tsp garam masala powder.
- 3Mix well and marinate for 1–2 hours.
- 4Pan fry the chicken until light golden brown.
- 5Slice 1 large onion and 2 large tomatoes.
- 6In a pan, heat oil and butter.
- 7Add onions and sauté until golden.
- 8Then add some ginger garlic paste and the tomatoes.
- 9Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp red chilli powder.
- 10Add a handful of cashews (10–12).
- 11Add 4–5 dried red chillies.
- 12Cook on medium heat until tomatoes soften.
- 13Cool the mixture, then blend into a smooth paste.
- 14In a fresh pan, heat butter.
- 15Add 1 tsp Kashmiri red chilli powder, then the blended paste.
- 16Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
- 17Add the chicken, a splash of heavy cream, and 1/2 tsp garam masala and mix everything well.
- 18Garnish with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and cream.
Ingredients
- 1 unit chicken breast
- 2 tbsp ginger garlic paste
- 0.5 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 0.5 tsp garam masala powder
- 1 unit large onion
- 2 units large tomatoes
- oil
- butter
- to taste salt
- 0.5 tsp cumin powder
- 10 pieces cashews
- 4 pieces dried red chillies
- 1 tsp Kashmiri red chilli powder
- splash heavy cream
- 0.5 tsp garam masala
- dried fenugreek leaves (kasuri methi)
- cilantro
- drizzle chili oil
- drizzle cream
Equipment
panknifechopping boardspatulablender
Tips
- Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
- Serve hot.
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