BUTTER CHICKEN RECIPE

One of the famous non-veg dish from Indian cuisine; butter chicken. It is a good option for those who do not prefer the spicy version of chicken. The taste of fresh cream or cashews combined with chicken masala and other spices gives a perfect taste. A must-include item for a special dinner party.

Preparation Time: overnight for marination

Cooking Time: 30 minutes

Servings: 4

Ingredients:

• 250g chicken (boneless, cut into cubes)

For Marinade:

• 1 cup yogurt
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt

For Gravy:

• 1 tbsp butter
• 1 big onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• 1 tsp chicken masala
• 1/4 turmeric powder
• Salt as per taste
• 1 big tomato (pureed)
• A pinch of dried fenugreek leaves (kasuri methi)
• 3 tbsp fresh cream
• 1 tbsp coriander leaves (finely chopped)

Preparation Instructions:

• Mix all ingredients under “for marinade” section and mix the chicken cubes in it. Mix well and refrigerate overnight.
• While cooking, roast it in an oven for 5 to 10 minutes (till the chicken is three-fourth done.) Take them out and keep aside.
• Heat butter in a pan. Add finely chopped onions and saute till golden brown. Add ginger-garlic paste, chilli powder and salt. Fry for few seconds.
• Now, add pureed tomato and cook for 2-3 minutes. Add kasuri methi and chicken. Cover the pan and cook for 10 minutes on low flame. Check in between once or twice.
• When chicken cubes become soft, open the lid and sprinkle chicken masala. If the gravy looks thick, add some water and cook.
• Finally add cream and mix well. Check for salt and adjust accordingly. Turn off the stove.
• Garnish the butter chicken masala with coriander leaves and serve hot with naan or jeera rice.

Tips:

• You can replace fresh cream with cashew paste. Soak cashews and grind them into a smooth paste.