Butter chicken/paneer gravy (no cream!)

Name: Butter chicken/paneer gravy (no cream!)
Yield: 4 servings
Cuisine: British
Ingredients: 8 tomatoes; 5 small onions; 1 small cinnamon stick; 2 cloves (Hindi long); 1 green elaichi; 3-4 peppercorns; 1 inch piece ginger; 6-7 cloves garlic; 2-3 green chillies; 2 teaspoons red chilli powder; Little kasturi methi (if available); 1/2-1 glass milk; Salt to taste (quite a bit needed!); Salt; Pepper; Garlic; Ginger; Dahi; ~600g chicken / paneer

anujsakhuja @anujsakhuja

Butter chicken/paneer gravy (no cream!)

anujsakhuja @anujsakhuja

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Ingredients

4 servings

Gravy
8tomatoes
5small onions
1small cinnamon stick
2 cloves(Hindi long)
1green elaichi
3-4peppercorns
1 inchpiece ginger
6-7 clovesgarlic
2-3green chillies
2 teaspoonsred chilli powder
Little kasturi methi (if available)
1/2-1 glassmilk
Salt to taste (quite a bit needed!)
Marinade for chicken / paneer
Salt
Pepper
Garlic
Ginger
Dahi
Protein
~600g chicken / paneer

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Steps

1

Cut the tomatoes into 4 pieces each and put in a pressure cooker with cinnamon, cloves, green elaichi, peppercorns, ginger, garlic. Add salt and a little water and cook for 2 whistles + 5 mins after second whistle off gas before unclipping
2

Chop onions very finely (if not very fine then add to blender later) and golden brown in little oil
3

While masala is cooking, marinade chicken / paneer in ginger, garlic, pepper, dahi and salt. Ensure adequate quantity especially salt.
4

Let the masala cool and add to blender. Also add onions if not finely chopped
5

Blend and liquidise and then add it to a saucepan through a strainer (if a course one is available) else directly (gravy will not be smooth)
6

Add chillies slit or finely chopped and cook masala till it leaves oil
7

Add milk to thickness desired
8

Cook gravy for 25-30 mins minimum on medium heat and add more salt to taste
9

Fry chicken / paneer until lightly brown
10

Add chicken / paneer to gravy and cook