Thursday, November 8, 2012

Butter chicken

Butter chicken



Chicken                    - 450 g
onion                        - 1/2 finely chopped
coriander powder     - 1 tbsp
chilli powder            - 1/2 tsp
sugar                        - 1tbsp
kasoori methi          -1/2tbsp
butter                       - 1 tbsp
salt                           - to taste
cashews                   - 10


For marinating:

 Ginger garlic paste  - 1 tbsp
salt                           -  to taste
chilli powder           - 1 tsp
yogurt                     - 2 tbsp


For cooking and grinding:

 Onion                    - 1 diced
tomato                    - 4 diced
ginger                     - 1/2 inch
garlic                      - 2 cloves
green chillies          - 3
mint leaves            -  few
cinnamon               - 1 inch
cloves                     - 2-3
star anise               -  1



  • In a bowl mix the ingredients given for marinating and put chicken to it and leave it for 30 minutes

  • In a kadai heat oil and shallow fry the chicken until golden

  • Remove and keep it aside
  • Now in same oil temper with cinnamon,cloves,cardamom and star anise ginger garlic  and green chillies

  • follow it by diced onions

  •  After the diced onions turn transparent add the mint leaves

  • After the onion turns golden add the tomatoes

  • Add little salt and cook until tomato becomes mushy.

  • Switch off and allow it to cool.
  • Blend it into a fine paste
  • In the same kadai add1/2 finely chopped onions

  • Once it turns transparent add the blend mixture

  • Cook until it starts bubbling and add coriander powder,chilli powder and little salt(u hv already added salt in chicken and the mixture)

  • Now cook for 4 more minutes and add the crushed  kasoori methi and butter

  • Cook until oil oozes out and put sugar to it

  • Stir a while and put the chicken to it

  • Mix well and add the cashew paste.

  • Add desired water and cook another 5 minutes

  • Serve with Naan,chapathi,cumin rice or ghee rice.

Serves  6

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