BUTTER CHICKEN


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"Rich Creamy chicken in tomato gravy"

Serves 4-5 | Prep Time 30 Minutes | Cook Time 30 Minutes

Why I Love This Recipe

I enjoy preparing this dish as this is my children's favorite dish. And since this was their favorite dish I used to try various recipes that I could lay my hands on in the quest to get "that perfect taste" they would call Restaurant Style. Whilst chatting with my colleague one day she smiled and simply jotted down the recipe she had from her mom and told me try this. Well and the rest is history.


Ingredients You'll Need

For the Maranading the Chicken you will need,

Yoghurt - 50 gms
Kashmiri Chilly powder or Paprika- 1 tablespoon
Coriander pwd - 1 teaspoon
Jeera pwd 1 teaspoon
garam masala pws 1 teaspoon
Ginger/Garlic Paste - 1 teaspoon each
salt as per taste
Vinegar - 1 tablespoon
Orange color 1 drop

Other Ingredients required for grinding to a paste,

Onion - 2 (sliced fine and fried brown)
Cashews Nuts - 10-15
Chilly powder - 1 teaspoon
ginger/garlic - 1 teaspoon each
Tomato puree - 100 gms
Fresh Cream - 50 gms
Butter - 1 tablespoon
Kasoori Methi (dry Fenugreek Leaves) - 1 tbsp
Vinegar - 1teaspoon


Directions

1. Maranade the chicken with ingredients for maranade
2. Grill the chicken pieces till done, alternatively you can fry the same.
3. Chop onions length-wise and fry till brown
4. Place the fried onions in a mixi, add the tomato puree,cashews, 1/4 tsp kasoori methi, red chilly powder, ginger/garlic,vinegar and blend till fine paste.


Heat a pan, add a teaspoon full of butter, next add the ground paste and 1/4 glass of water (as the mixture tends to stick becuase of the cashews).

Fry the paste for some time, add some salt, the grilled chicken pieces, add some more water, depending on the gravy you need. Cover and let it boil. Next add some more kasoori methi, mix well, add a dollop of butter and cream.

Mix well and turn off the gas.


Pairs Well With

Serve hot with steamed rice or Naan


Questions, Comments & Reviews



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