Vinniskitchen

Butter Chicken

Ingredients:
  • Onion - 1 1/2 big
  • Tomato - 3 big
  • Cardomom - 2 to 3
  • Cloves - 2 
  • Cinnamon - 1 small piece
  • Fennel Seeds - 1 tsp
  • Kashmiri Red Chilly Powder - 1 tbsp
  • Turmeric Powder - 1 tsp
  • Kasuri Methi - 2 tbsp
  • Butter - 2 tbsp + 2 tbsp
  • Salt to taste
  • Sugar - 1/2 tsp
  • Water as required
For Chicken Marination:
  • Chicken - 500gm
  • Kashmiri Red Chilly Powder - 2 tbsp
  • Red Chilly Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Garam Masala - 1 tsp
  • Cumin Powder - 1 tsp
  • Curd - 1 tbsp
  • Lemon Juice - 2 tbsp
  • Kasuri Methi - a generous pinch
  • Salt to taste
  • Oil or Butter to deep fry
Method:
  • Wash and clean chicken pieces.
  • Add all the masalas listed in marination section, curd and lemon juice to a bowl and mix well.
  • Add water to dilute a bit as shown.
  • Marinate with the ingredients mentioned under marination and keep aside for atleast 2hours in fridge or overnight. (I marinated overnight).
  • Deep fry in oil/butter and keep aside.
  • For the gravy, heat butter in a saucepan and add cardomom, cinnamon, fennel seeds, and cloves. Saute for a minute or two.
  • Further add roughly chopped onions. Cook till translucent. 
  • Add roughly chopped tomatoes and cook till mushy. Keep it aside to cool. Grind everything to a smooth paste.
  • Transfer the gravy to the same kadai. 
  • Add turmeric powder, kashmiri red chilli powder and red chilli powder. Saute till raw smell of masalas fade.
  • Cook on medium-high flame. Check salt and add fried chicken pieces. 
  • Add crushed kasuri methi and sugar when it comes to boil followed by a tbsp of butter.
  • Switch off the stove and serve hot.

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