BUTTER CHICKEN

BUTTER CHICKEN

Ingredients

Chicken 1/2 kg

Onion 1

tomatoes 2

garlic paste 1 tsp

ginger paste 1 tsp

cashew nuts and almonds 1 handful - each half

Kasuri methi- 1 tblsp (dried fenugreek leaves)

pepper powder 1 tsp

kashmiri red chilly powder 1 tsp

coriander powder 2 tsp

butter 4 Tbsp

turmeric powder 1/2 tsp

garam masala 1/2 tsp

freash cream 1 cup

coriander leaves

Tomato ketchup- 1tblsp

sugar

Salt

PREPARATION:

Soak tomatoes in boiled water for some time, peel and crush.

Put almonds in boiled water and peel outer skin. Grind it with cashews and keep aside.

Clean the chicken. Wash it, marinate with kashmiri chilli powder, turmeric powder, and salt.

Heat 2 Tbsp butter in frying pan. In high flame roast the marinated chicken, not necessary to be half boiled. This is done to avoid water oozing out from the chicken when cooked with the gravy. Just sauté for some time.

Heat 1 Tbsp butter in the same pan, sauté very finely chopped onion in it.

Sauté garlic - ginger paste in this. Add kashmiri chilly powder, coriander powder, tomato puree,salt,kasuri methi, pinch of garam masala only and the ground paste of almonds and cashews.

    

Add little water, tomato ketchup, sugar and allow to boil, put chicken pieces in this. Cook until done.

Pour the fresh cream when it is done, add remaining butter on top, and serve with coriander leaves.

If fresh cream is not available u can add thick coconut milk.

You can also add red food color to add rich colour to the gravy as u can get in restaurants.

enjoy cooking - PREMISHA SAVIOUR