mearl223 On November - 22 - 2009

Butter chicken

A flavorful dish of boneless chicken cooked in a tomato-based creamy gravy. This is such a world-famous dish – a staple at ALL Indian restaurants worth their name. I often get people asking me for this recipe as its their most fav Indian curry.. Here it is!

 

PrepTime 30mins – CookTime 30mins – Serves 4

 

 

 

Ingredients :

750 gms boneless chicken cubes
2 cups tomato paste
1 cup cooking cream
1/4 tsp haldi
1 tsp chili pwd
1 tsp cardamom pwd
1/4 tsp papper pwd
2 tsp dry mango (amchur) pwd
3 tbsp cashew paste
1 tbsp sugar
100 gms butter
1 chopped onion
juice of 1 lime
salt to taste
cooking oil

For the masala:
1 pod garlic
1 inch ginger
2 inch cinnamon stick
2-3 cloves
4 cardamoms
1 tbsp vinegar
1.5 tsp salt
3-4 tsp chilip pwd
a pinch on red color or few drops
1/2 cup full-cream curd


Cooking Instructions:

1. Grind the ‘masala’ ingredients to a smooth paste.

2. Rub lime & salt on the chicken & add to the marinade – leave for 20-30 mins (few hours is better).

3. In a pressure pan, fry onions till pink.

4. Add the chicken to it along with the masala – Fry well, tossing gently for 2 mins.

5. Add 1/4 cup water, pressure cook for 1 whistle & simmer for 2 mins.

6. In a pan, melt butter & fry the tomato paste, cashew paste, pepper pwd, cardamom pwd, amchur pwd, haldi & chili pwd till the oil separates (medium heat).

7. Then stir in only the chicken ‘gravy’ from the pressure pan & cook for a minute.

8. Add beaten cream 2 tbsp at a time, stirring constantly.

9. Last, add the chicken & simmer for 2 mins.

10. Drizzle some cream or butter on it, garnish with fresh chopped coriander & serve hot with (garlic) naan or rotis.

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