Butter chicken is a popular Indian dish known for its creamy and flavorful sauce. It typically consists of marinated chicken cooked in a rich tomato-based sauce, flavored with spices like garam masala, cumin, and coriander, and finished with butter and cream. It's often served with rice or naan bread.
Step 1
Marination of the chicken
800 grams of chicken thigh pieces
Cut into two pieces each thigh piece
For the Marination
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1/2 tsp chaat masala powder
1 tsp coriander powder
1 and 1/2 tsp biryani masala powder
1 tsp dry Fenugreek leaves
6 cashew nuts
2 tsp ginger garlic paste
Method
Grind to a paste. Add this masala to the chicken pieces and keep for an hour. After an hour shallow fry the chicken pieces.
Step 2
Ingredients for the gravy
120 grams finely sliced onions
160 grams finely sliced tomatoes
20 cashew nuts
1 tsp fennel seeds ( saunf)
1 inch cinnamon stick
1 bay leaf
4 cloves
1 black cardamom
1 tbsp dry Fenugreek leaves
1 tbsp ginger garlic paste
Method
In the same pan saute the sliced onions till lightly brown. Add the tomatoes and saute.
Add the bay leaf , cinnamon stick, cloves, black cardamom and fennel seeds. Mix well. Add the cashew nuts and Dry kasuri methi. Mix well and stir fry. Allow to cook for a few minutes.Add 1 tbsp ginger garlic paste and cook on low flame for 2 minutes. Allow to cool and grind to a paste without adding any water.
Step 3
Spice powder
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp pepper powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
Ingredients
Butter
1 tbsp dry Fenugreek leaves
1/4 cup finely chopped coriander leaves
Method
Start by heating clarified butter and butter in the same pan. Then , add the ground masala and 1 cup of water cooking for a minute. Next , incorporate the spice powders , mix well. Add 1/2 cup water and 1 tbsp butter followed by the fried chicken pieces and 1/4 cup water . Allow it to simmer on low flame for 5 minutes. Finally add the 1 tbsp dry kasuri methi leaves and cook for at least 15 minutes on low flame ,then garnish with 1/4 cup finely chopped coriander leaves .
Please note: add salt according to taste.
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