Butter Chicken

Name: Butter Chicken
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: Marination:; 1 kg Chicken (Bone – In, cut into small or medium pieces); 1/2 cup Hung Curd; 1 tablespoon Kashmiri Chilli Powder; 2 tablespoon Coriander Powder; 1/2 teaspoon Turmeric powder; 1-1/2 tbsp Ginger Garlic (Paste); 1 teaspoon Garam Masala Powder; 1 tsp Little kasoori methi; to taste Salt; For the gravy:; 1 tablespoon (Oil); 3 tablespoons Butter; 1 inch cinnamon (stick); 2 Pods Cardamom; 3 Cloves; 5 Chilies (Whole Kashmiri Red); 6/7 Cloves Garlic; 2 big Onions (roughly chopped); 7-8 Tomatoes (roughly chopped); 1/4 cup Cashewnuts; 1/2 teaspoon Chilli Powder; 2 tablespoons Ketchup; 1 tablespoons Kasuri Methi (Dry); 2 tablespoons Fresh Cream; to taste Salt

Kirti Das @cook_15894310

Hyderabad

#reststyle
#goldenapron #week10

Kirti Das @cook_15894310

Hyderabad

#reststyle
#goldenapron #week10

Saved

Ingredients

45 mins

8 servings

Marination:
1 kgChicken (Bone – In, cut into small or medium pieces)
1/2 cupHung Curd
1 tablespoonKashmiri Chilli Powder
2 tablespoonCoriander Powder
1/2 teaspoonTurmeric powder
1-1/2 tbsp Ginger Garlic (Paste)
1 teaspoonGaram Masala Powder
1 tspLittle kasoori methi
to tasteSalt
For the gravy:
1 tablespoon(Oil)
3 tablespoonsButter
1 inchcinnamon (stick)
2 PodsCardamom
3Cloves
5Chilies (Whole Kashmiri Red)
6/7 ClovesGarlic
2big Onions (roughly chopped)
7-8 Tomatoes (roughly chopped)
1/4 cupCashewnuts
1/2 teaspoonChilli Powder
2 tablespoonsKetchup
1 tablespoonsKasuri Methi (Dry)
2 tablespoonsFresh Cream
to tasteSalt

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Steps

45 mins

1

Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 1 to 2 hrs.
2

Heat 1 tablespoon oil and 3 tablespoons butter to a large kadhai or dutch oven. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
3

Switch off the flame. Cool and grind it. In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on both sides for 2-3 minutes on high heat.R remove the chicken. In the same pan, heat oil. Add the ground puree and cook for some time.
4

Add the chicken pieces, chilli powder, ketchup, salt and 1/2 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes.
5

Once the chicken is cooked, stir in the dry kasuri methi and fresh cream. Serve hot with butter naan and rice.