Butter Chicken

BUTTER CHICKEN

North Indian Butter chicken is one of our favourite Indian side dish. Children loves it ... and it taste really good even without chilly powder...or you can use cashmiri chilly powder which is extremely red in color but don't have any spicy taste like the usual ones.

Butter chicken goes well with Basmati Reis, Naan, Salad & pappad.

Here goes my recipe,

THINGS NEEDED:

2 cup boneless chicken breasts, cut into cubes

1 medium onion finely chopped

2 tbsp ginger garlic paste 

1 cup tomato paste 

1 tablespoon garam masala

1 teaspoon paprika, adjust to taste

2 sp chopped Fenugreek leaves

10 cashew nuts / Almonds

1/2 cup heavy cream 

Salt

Butter

PREPARATION METHOD:

Marinate a day before : 

Take Chicken pieces in a bowl. Marinate adding 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp garam masala, 5 tbsp Joghurt . Refreigerate overnight or 4 hours.

So start Cooking: 😊

Soak Cashew nuts in water.  Grind to make a paste

Heat a medium saucepan. Add 2 tbsp butter . After melting toss in the chopped onions and saute until lightly golden, about 3-4 minutes.

Add 1 tbsp ginger -garlic paste. Saute and cook till rawness goes.

Add the chicken and fry till the  chicken is half cooked & water is almost gone and start turning brown on sides.

Add tomato paste, Cashew nut paste and spices ( 1tsp Garam masala, fenugreek leaves). 

Close the lid & cook covered in medium heat for 15 min.

Before finishing add 1/2 cup cream and cook 5 more min.

Garnish with chopped coriander leaves & serve with Basmati reis or Naan.