Butter chicken

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Very famous Indian butter and chicken dish with silky tomato gravy . Many versions of the recipe exist, typically dressed chicken, traditionally on the bone in India, served off the bone in the United States The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The gravy needs to be cooked until there is no raw tomato flavor. The sweetness and the color of this dish make it a kids favorite .

Ingredients:
For chicken marinade

  • 1 tbs ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • salt

For gravy

  • tomato ketchup ( optional )
  • cilantro leaves
  • 1/2 tsp Crushed Fenugreek Leaves
  • 2 slices green chillies
  • 1 tsp ginger garlic paste
  • 100 ml fresh Cream
  • 4 pieces cashew nuts
  • 1/2 tbs Sugar
  • 1/2 tsp cumin seeds
  • 1 tsp red chili powder or less    (depends on how spicy you like it )
  • 200 grams tomato diced
  • butter 100 grams
  • salt to taste
  • 1 tsp ginger garlic paste
  • 1 medium onion diced
  • 500 grams raw chicken slices
  • saffron soaked in 2 tsp of hot water for color

Directions:

  1. 1. cut chicken into thin slices and apply ginger garlic paste, salt, chili powder and  coriander powder . shallow fry in oil and set aside .
  2. Keep the oil and the scraping in the pan and add cumin seeds, onion, ginger garlic paste .
  3.  Fry until onion translucent . Add tomatoes, cashews and other spices and cook covered with little water till everything is mashed up . 
  4. Let the sauce cool . In a blender purée the sauce until fine and thick in texture .
  5. In the same pan add butter and let melt . Add the sauce and some water . Cook on a medium flame . Add sugar, ketchup and cream . 
  6. To have a beautiful orange color add couple of tsps of Saffron that was soaked in hot water .
  7.  Now add chicken and let cook for 5 minutes . 
  8. Decorate with cilantro leaves .               This recipe adapted from chef Vahrehvah.
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