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Tuesday, 17 June 2014

Butter Chicken

Butter chicken needs no introduction, it is a favorite recipe in most menus. I have tried many butter chicken recipes but this one turned out to be totally amazing and yet simple. This creamy and delicious chicken is made using butter, tomatoes and cream.


For Marination:

Yogurt: 2 tbsp
Red chilli powder: 1 tsp
Ginger Garlic paste: 1 tbsp
Coriander powder: 2 tsp
Turmeric powder: a pinch
Lemon juice: 2 tbsp
Salt: 1 tsp

For Gravy:

Boneless Chicken breasts: 500 grams
Onions: 2 medium (grind into a paste)
Butter: 4 tbsps
Ginger- Garlic paste: 1 tbsp
Tomato puree: 1 cup
Heavy cream: 1/2 cup
Milk: 1/2 cup
Cardamom: 2
Cinnamon: 1 inch stick
Cloves: 2
Green chillies: 6
Salt: to taste
Dried fenugreek leaves: 1 tbsp
Garam Masala or All spice powder: 1 tsp


1. Make slits in Chicken breasts and marinate with ingredients listed under marination. Let it marinate for 1 hour or overnight in refrigerator.
2. Once chicken is marinated, shallow fry chicken pieces and keep it aside.
3. For gravy, take some butter in a heavy bottomed vessel and add cloves, cinnamon and cardamom. Then add onion paste. Let it fry until slightly golden, then add ginger garlic paste and salt and saute for sometime.
4. Add green chilly paste and tomato puree. Let it cook for sometime.
5. When gravy gets thicker, add fried chicken pieces and heavy cream and milk. Cover and cook until oil squeezes out.
6. Then sprinkle the gravy with garam masala , fenugreek leaves and some butter.
7. Serve hot with naan or rice.

photo credit: stu_spivack via photopin cc

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