Butter Chicken
Make this restaurant style butter chicken and enjoy it with Naan/rotis or jeera/ghee rice. Ingredients Chicken – ¾ kg For Chicke...
https://tanyasrecipez.blogspot.com/2013/09/butter-chicken.html
Make this restaurant style butter chicken and enjoy it with Naan/rotis or jeera/ghee rice.
My Notes
ü For making tomato puree, make 4 slits on the tomato skin. Do not cut the tomatoes. You need to make superficial slits on the skin. This makes it easier to remove the tomato skin once boiled. Now immerse these tomatoes in a pot of boiling water and cook for 10 mins. Cool it and remove the skin. Puree it in a mixer without adding water.
ü Feel free to adjust the amount of butter/oil and spices according to your taste.
ü Oil is mainly added along with butter as it prevents butter from burning.
Ingredients
Chicken – ¾ kg
For Chicken
Onion – 1 medium
Ginger-garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – ½ tsp
Yoghurt – 3 tbsp
Salt
Butter – 2 tbsp + Oil – 1 tsp
For Gravy
Tomatoes – 7-8 (Blanched and pureed)
Butter – 3 tbsp + Oil – 1 tsp
Green chillies -2 – finely chopped
Ginger-garlic paste – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Turmeric powder – ½ tsp
Salt
Sugar – ½ tsp
Fresh Cream – 4 tbsp
For Garnishing
Butter – 1 tsp
Fresh Cream – 1 tsp
Coriander leaves – handful - chopped
Method
For Chicken
In a mixer, add all the ingredients under ‘For Chicken’ except butter (onion, ginger-garlic paste, red chilli powder, coriander powder, cumin powder, turmeric powder, yoghurt and salt) and grind into a fine paste. Do not add water.
Apply this marinade to the chicken and leave it in the refrigerator for 1-2 hours.
Now take a non-stick pan and add butter plus 1 tsp oil. Add the marinated chicken and sauté it. Cover and cook on medium flame till the chicken is tender. Once done, uncover the lid and increase the flame. Cook on high flame so that the extra juices get evaporated. Roast the chicken a bit. It needs to give out a charred/roasted look. Keep it aside.
For Gravy
Take another pan. Add butter plus 1 tsp of oil and let it heat up. Add green chillies and ginger-garlic paste. Sauté it. Add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and sugar. Sauté it. Add tomato puree and give it a mix. Cook till oil separates.
Now add the above cooked chicken to the tomato gravy and
cook for another 2 mins. Add around ¼ cup
water if the gravy becomes too thick. Add fresh cream and give it a mix. Cook for a few more mins till you get the
desired consistency. Garnish it with
butter, fresh cream and coriander leaves. Serve hot with Naan/rotis or
jeera/ghee rice.Chicken – ¾ kg
For Chicken
Onion – 1 medium
Ginger-garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – ½ tsp
Yoghurt – 3 tbsp
Salt
Butter – 2 tbsp + Oil – 1 tsp
For Gravy
Tomatoes – 7-8 (Blanched and pureed)
Butter – 3 tbsp + Oil – 1 tsp
Green chillies -2 – finely chopped
Ginger-garlic paste – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Turmeric powder – ½ tsp
Salt
Sugar – ½ tsp
Fresh Cream – 4 tbsp
For Garnishing
Butter – 1 tsp
Fresh Cream – 1 tsp
Coriander leaves – handful - chopped
Method
For Chicken
In a mixer, add all the ingredients under ‘For Chicken’ except butter (onion, ginger-garlic paste, red chilli powder, coriander powder, cumin powder, turmeric powder, yoghurt and salt) and grind into a fine paste. Do not add water.
Apply this marinade to the chicken and leave it in the refrigerator for 1-2 hours.
Now take a non-stick pan and add butter plus 1 tsp oil. Add the marinated chicken and sauté it. Cover and cook on medium flame till the chicken is tender. Once done, uncover the lid and increase the flame. Cook on high flame so that the extra juices get evaporated. Roast the chicken a bit. It needs to give out a charred/roasted look. Keep it aside.
For Gravy
Take another pan. Add butter plus 1 tsp of oil and let it heat up. Add green chillies and ginger-garlic paste. Sauté it. Add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and sugar. Sauté it. Add tomato puree and give it a mix. Cook till oil separates.
My Notes
ü For making tomato puree, make 4 slits on the tomato skin. Do not cut the tomatoes. You need to make superficial slits on the skin. This makes it easier to remove the tomato skin once boiled. Now immerse these tomatoes in a pot of boiling water and cook for 10 mins. Cool it and remove the skin. Puree it in a mixer without adding water.
ü Feel free to adjust the amount of butter/oil and spices according to your taste.
ü Oil is mainly added along with butter as it prevents butter from burning.