The one butter chicken recipe you would love.
The classic Indian / Punjabi recipe. Butter chicken is the must have dish in every non-vegetarian's mind.When you talk to non-Indians about Indian food, one of the few dishes they immediately recall is Butter Chicken. They always know Butter Chicken. Butter Chicken Masala is probably one of the most popular Indian chicken recipes liked by all for its mild flavour and deliciously rich gravy.
Ingredients.
250 gm of boneless chicken, cubed
2 onions, minced
1 tomato, pureed
1 tbsp of tomato paste or sauce
1 tbsp of butter, ghee, or oil
1 tsp of minced garlic
1 tsp of minced ginger
2 tsp of coriander powder
1 tsp of red chilli powder
1 tsp of garam masala or chicken masala
1 large pinch of kasuri methi / dried fenugreek leaves
1 cup of milk
3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
1-2 tsp salt (according to taste)
1/4 tsp of turmeric powder
coriander leaves, for garnish
2 onions, minced
1 tomato, pureed
1 tbsp of tomato paste or sauce
1 tbsp of butter, ghee, or oil
1 tsp of minced garlic
1 tsp of minced ginger
2 tsp of coriander powder
1 tsp of red chilli powder
1 tsp of garam masala or chicken masala
1 large pinch of kasuri methi / dried fenugreek leaves
1 cup of milk
3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
1-2 tsp salt (according to taste)
1/4 tsp of turmeric powder
coriander leaves, for garnish
Method.
Heat the butter in a pan and add the onions. Fry until golden brown
Add the ginger, garlic, coriander, red chilli powder, turmeric, and salt. Fry for a minute.
Add the pureed tomato and tomato paste and cook for 3-4 mins.
Add in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame low.
When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.
When done, add the garam masala or chicken masala and the cream or cashew paste(you can even add both if you want to keep the gravy rich). Give it a good stir, but don't boil.
Adjust salt, garnish with the coriander leaves, and remove from the flame.
Serve hot with tawa naan, vegetable pulao, or jeera rice.
Add the ginger, garlic, coriander, red chilli powder, turmeric, and salt. Fry for a minute.
Add the pureed tomato and tomato paste and cook for 3-4 mins.
Add in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame low.
When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.
When done, add the garam masala or chicken masala and the cream or cashew paste(you can even add both if you want to keep the gravy rich). Give it a good stir, but don't boil.
Adjust salt, garnish with the coriander leaves, and remove from the flame.
Serve hot with tawa naan, vegetable pulao, or jeera rice.
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