Butter Chicken

Ingredients For Butter Chicken Curry:

750 Gm Boneless Chicken, Cut Into 1/2" Cubes.

For Making The Chicken Marination :

1 Cup Curds, Drain The Excess Water

1 Tea Spoon Of  Ginger Garlic Paste

1 Tea Spoon Of  Kashmiri Chili Powder ( Gives Red Colour To The Chicken )

Salt To Taste

½ Tea Spoon Of  Garam Masala Powder

Butter As Required

Method For Preparing  The Chicken Marination :

1. Prepare A Marinade From All The Above Ingredients In A Bowl & Beat With A Silicone Whip.

2. Apply To The Chicken Cubes.

3. Refrigerate Overnight Or For At Least For 3 To 4 Hours.

4. Melt 2 Table Spoons  Of Butter In A Wok. Add The Marinated Chicken And Cook In Batches

Until Slightly Charred On Each Side. Remove And Set Aside.

Or Bake Or Grill In A Moderate Hot Oven Till Brown On Both Sides. This Will Take Longer. But

Browning Is Important.

5. Remove & Keep Aside.

For The Ground Paste :

Ingredients For Ground Paste:

2 Large Onions, Sliced

4 Large Red Tomatoes, Sliced

1 Tea Spoon Of  Ginger Garlic Paste

1 Tea Spoon Of Sugar

2 Tea Spoons Of Kashmiri Chili Powder ( Gives Red Colour To The Paste )

½ Tea Spoon Of  Garam Masala

Salt To Taste

Ghee For Cooking

4 Table Spoons Of Cashew Nuts Bits.

Method For The Ground Paste :

1. Melt 1 Table Sppon Of Ghee In A Wok. Fry The Onions Till Transparent. Add The Tomatoes &

Fry For A While. Add Ginger Garlic Paste. Fry Till It Gives A Nice Aroma.

2. Add The Following Ingredients One By One. Kashmiri Chili Powder, Garam Masala Powder,

Salt, Sugar And Cashew Nut Bits. Fry After Each Addition.

3. Cook Over Low Flame Till The Mixture Is ¾ Of The Original Quantity. Cool.

4. Make A Fine Paste In A Blender.

For The Butter Chicken Gravy:

Ghee For Cooking

1 Big Onion, Chopped

2 Green Chilies Slit

1- Cinnamon

1- Clove

1- Cardamom

1- Tej Patta

1- Star Aniseed

¾ Cup Fresh Malai (use The Malai From The Milk At Home)

Method For Preparing  Butter Chicken Gravy:

1. Melt 1 Table Spoon Of Ghee. Fry The Onion Till Pink.

2. Add The Whole Garam Masala & Let It Crackle.

3. Add The Green Chilies & Fry Till It Gives A Nice Aroma.

4. Add The Ground Paste. Bring To A Boil.

5. Add 1 Cup Water Or More If It’s Too Thick. Check The Salt And Kashmiri Chilie Powder. Add

 More If Necessary.

6. Add The Chicken Pieces ( Baked/ Grilled Or Shallow Fried ). Simmer For 5 Minutes.

7. Lastly Add The Fresh Malai. Cook For Further 5 Minutes.

8. Remove and Garnish With Freshly Chopped Coriander Leaves.

9. Serve With Chapattisor  Rotis Or Kulchas, Etc

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