Butter chicken is an all time favourite in my house and this is my version of butter chicken....
Marination:
1/4 kg boneless chicken pieces
1 tbsp strained yogurt
1/4 tea spn ginger paste
1/4 tea spn garlic paste
A pinch turmeric
Salt
Marination:
1/4 kg boneless chicken pieces
1 tbsp strained yogurt
1/4 tea spn ginger paste
1/4 tea spn garlic paste
A pinch turmeric
Salt
Apply all the ingredients to chicken pieces and keep aside for about 1hr.
For Gravy:
1/2 cup finely chopped onion
1/4 tbl spn ginger paste
1/4 tea spn garlic paste
1 cup tomato paste(boiled n grind after taking out the skin)
1 tbl spn cashews ground into smooth paste (optional)
1 tea spn kasoori methi(dry roasted to make powder)
1 tea spn garam masala
1/2 tea spn chili powder
2 tbl spns butter
2-3 strands coriander leaves
Salt
1/2 cup finely chopped onion
1/4 tbl spn ginger paste
1/4 tea spn garlic paste
1 cup tomato paste(boiled n grind after taking out the skin)
1 tbl spn cashews ground into smooth paste (optional)
1 tea spn kasoori methi(dry roasted to make powder)
1 tea spn garam masala
1/2 tea spn chili powder
2 tbl spns butter
2-3 strands coriander leaves
Salt
Method:
Heat 1 tbl spn butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.Heat remaining butter and add onions, ginger, garlic, fry till onions turn translucent. Add chilli powder, garam masala and kasoori methi. Add tomato paste, salt, cashew paste, chicken pieces. Cover and cook till the gravy thickens. Serve hot garnished with coriander leaves.
Heat 1 tbl spn butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.Heat remaining butter and add onions, ginger, garlic, fry till onions turn translucent. Add chilli powder, garam masala and kasoori methi. Add tomato paste, salt, cashew paste, chicken pieces. Cover and cook till the gravy thickens. Serve hot garnished with coriander leaves.
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