BUTTER CHICKEN
Ingredients:
Chicken - 1 kg
Butter - 1 tbl spoon
Fresh Cream - 3 tbl spoon
Kasuri Methi - 1 t spoon
Green Chilly Slit - 1
For Marinate
Curd - 1/2 cup
Turmeric Powder - 1/4 t spoon
Red Chilly Powder - 2 t spoon
Coriander Powder - 2 t spoon
Garam Masala - 1 t spoon
Salt as needed
Oil - 2 tbl spoon
Lemon Juice - 1/2
Ginger Garlic Paste - 2 tbl spoon
For Masala
Oil - 1 t spoon
Cloves - 2
Biriyani Leaf - 1
Cardamom - 2
Cinnamon - 1 small stick
Onion - 3
Tomato - 3
Ginger- 1 inch piece
Garlic - 12
Cashew - 10
Red Chilly - 1
Red Chilly Powder - 1 1/2 t spoon
Salt as needed
Coriander Powder - 1 1/2 t spoon
Garam Masala - 1 t spoon
Cumin Powder - 1 t spoon
Wash chicken thoroughly and marinate with the above ingredients to marinate.
Allow it to rest for atleast 1/2 an hour.
Roast the marinated chicken in a pan in low medium heat until the chicken gets cooked soft.
Close with a lid, turn in between, roast the chicken and keep aside.
Heat oil in a pan, sauté cardamom, cinnamon, cloves, biriyani leaf, onion, ginger, garlic, cashews, red chilly until soft.
Add red chilli powder, coriander powder, garam masala, salt, cumin powder, little water and cook for 2 more minutes.
Grind the sautéed masala and strain the grinded paste.
Heat butter in a pan, add slit green chilly and the masala paste.
Add 1/2 cup water and allow it to boil.
Add the roasted chicken, fresh Cream, kasuri methi and simmer for 10 minutes until the chicken gets soft and completely cooked.
Enjoy creamy butter chicken masala with chappathi.
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