Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serving : 6 members
Description
Butter chicken . The regular dish that we order when ever we go to a restaurant. I used to make Butter chicken following another recipe that i took note of from my moms recipe book but my daughter Anisha made butter chicken at Home recently. It was much butter in taste , appearance and texture. Sure whoever tries this recipe will have a date with butter chicken .
Ingredients
Ingredients | Quantity |
|---|---|
| chicken | 1/2 kg |
| onion | 3 big sliced |
| tomato | 6 big chopped |
| cinnamon | 2 |
| clove | 2 |
| cardamom | 3 |
| ginger garlic paste | 1 teaspoon |
| butter | 5 table spoon |
| oil | 1 table spoon |
| sugar | 1 teaspoon |
| salt | to taste |
| cashew nuts | 10 |
| chilli powder | 1 table spoon |
| coriander powder | 1 1/2 table spoon |
| turmeric powder | 1/4 tea spoon |
| fresh cream | 1/4 cup |
| kasuri methi leaves | 1/2 teaspoon crushed |
Note
vegetarians can use 1 packet of panner 250 gm instead of chicken.
Method
- Marinate chicken in salt to taste and turmeric powder for 10 minutes . ( if useing panner do the same and shallow fry in oil and keep aside )
- Heat oil with 4 table spoons butter . Add cinnamon , clove , cardamom and cashew nuts . Fry to light brown.
- Add onion and fry to transculent . Top with ginger garlic paste and fry till crisp .
- Add the tomato , chilli powder and coriander powder . Mix well and fry till the tomatoes let out some juices out .
- Add the marinated chicken ,add enough water and cook till chicken is tender . Remove the chicken pieces and set aside .
- Cool the gravy and blend to a smooth paste . Strain . Add 1 tablespoon butter, sugar , salt to taste , cream , chicken pieces , kasuri methi to the strained gravy and simmer till all the flavours infuse together . Taste and adjust .
- Serve hot garnished with cream and butter .
- In case useing panner , follow the same recipe omitting chicken .
- Add the fried panner in the end and serve hot.
