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Butter chicken



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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