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.
