Saturday, May 8, 2010

Butter Chicken

This recipe is adapted from suggested by one of my friend. It tasted great ,it goes well with roti or naan,also there is something special about this recipe,when i was looking for a bowl to serve,i  saw this bowl. My aunt gave this as a gift to me so i would like to say thank you for this  beautiful gift.
Boneless chicken-1/2 kg
Chilli powder-1 tsp
Coriander powder-1 tsp
Ginger garlic paste-2 tsp
Onion-1 chopped
Tomato-1 chopped
Green chilli-2
Cashewnuts-5 nuts
Kasoori methi-1 tsp
Cream-1 tbsp
Tomato Ketchup-1/2 tbsp
Garam masala-1/2 tsp
Salt as required
Oil-1 tbsp
Wash and cut the chicken into bite size pieces. Add 1/2 chilli powder,coriander powder and 1 tsp of ginger garlic paste to the chicken and mix well.Heat a non stick pan and add the oil,when the oil gets heated add the chicken and shallow fry it,do not cook completely( if you don't want to fry grill the chicken in the oven for 10 minutes on each side,set the oven temperature to maximum).
Remove the chicken from the pan and set  aside.Add the chopped onions and ginger garlic paste in the oil ,add water to remove the things sticked at the bottom of the pan,this gives a special taste,as told by Vah chef and cook it in the medium heat,add the tomatoes,remaining chilli powder,coriander powder,green chilli,cashew nuts and kasoori methi;add some more water and cook till all the tomatoes get mashed well.Switch off the flame, Leave the mixture to cool down for a while and blend it in a blender.
Heat the pan again add the ground sauce and add the chicken pieces to the sauce,allow it boil. Now add about 1/2 tbsp of tomato ketchup to the sauce,then add cream and salt. Allow it to cook for few minutes,finally add garam masala and switch off the flame.Serve hot with roti or naan.


Suhaina said...


Aloha Tony said...

A classic. One that you seem to have on lockdown. I'm definitely going to try your recipe, hopefully tonight. Thanks again, this is a wealth of information I've stumbled upon here...


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