Butter Chicken

Monday, February 15, 2010

Chicken boneless - 2 lbs
Onions - 2 big
Tomatoes - 5
Cashews - 10
Cardamoms - 2
Cloves - 5
Cinnamon Stick - 3 (1-inch pieces)
Butter - 2 tbsp
Olive oil - 1 tbsp
Yogurt - 2 tbsp
cream - 1tbsp
Ginger-Garlic Paste - 2 1/2 tbsp
kasoori methi - 1 tsp
Red Chilli Powder - 2 tbsp or as per taste
Salt - as per taste
Coriander leaves - handful
Garam Masala/Chicken Curry Masala - 1 tbsp (I used Shan Chicken Curry Masala)

1) Cut the Chicken into small cubes and use a pinch of turmeric powder while cleaning.
2) Put the cleaned Chicken pieces in a large bowl then add yogurt, 2 tbsp ginger-garlic paste, 1 tbsp red chilli powder, salt, 1/2 tbsp Chicken curry masala and kasoori methi. Mix them well and marinate for an hour or so.
3) Meanwhile make Onion paste, tomato puree and cashew powder.
4) In a sauce pan, heat butter and olive oil, add in cardamoms, cloves, cinnamon sticks and fry for 1 min
5) Add onion paste and fry for 5-6 mins, then add the remaining ginger-garlic paste and fry for an other minute.
6) Add the tomato puree, close the lid and cook for 7-8 mins, then add the cashew powder.
7) Add the marinated Chicken to this mixture and cook on medium flame until the chicken is well cooked.
8) Lastly, add the remaining red chilli powder, Chicken curry masala and check for salt.
9) When done, add cream and 1 drop red color (optional) mixed with some water. And garnish with a handful of fresh coriander leaves.

Butter Chicken is done. Serve hot with rice or rotis.


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