01
Ingredients
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4
Ingredients
To marinate chicken
Boneless Chicken - 200 gms
Pound Ginger & Garlic - 1 tsp
Hung Curd - 2 tsp
Juice Of 1/2 Lemon
Kashmiri Chili Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - 1/2 tsp
Oil - 1 tbsp
To make masala paste
Butter - 1 tbsp
Oil - 1 tbsp
Onion - 2 nos. (chopped)
Pound Ginger & Garlic - 1 tsp
Tomato - 3 nos. (chopped)
Kashmiri Red Chili - 3 nos.
Salt - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1 tsp
Water - 2 tbsp
Cashew Nuts - 10 nos.
Water - 1/4 cup + 1/2 cup
To make butter chicken
Butter - 2 tbsp
Kashmiri Chili Powder - 1 tsp
Water
Fresh Cream - 1/4 cup
Kasuri Methi
Coriander Leaves
02
Method
Method:
1. To a bowl, add the boneless chicken pieces, pound ginger garlic, hung curd, lemon juice, red chili powder, garam masala and salt
2. Mix everything well, and marinate the chicken for about 30 minutes
3. Heat a pan and add oil
4. Fry the marinated chicken pieces mixture till they are cooked and keep it aside
5. In a pan heat oil and butter, add onions and saute them till they are transparent
6. Add the pound ginger garlic and mix it well. Then add tomatoes saute them.
7. Add kashmiri red chilies and saute.
8. Add salt, cumin powder, coriander powder, garam masala powder. Add some water and cook till the tomatoes are mushy.
9. Then add cashewnuts and saute for 5 mins. Cool down the cooked masala and grind it to a fine paste by adding water.
10. Heat the same pan, add butter, red chili powder and keep the flame on low. Add the ground puree to the pan. Saute and add water.
11. Add the fried chicken pieces and mix it well. Add fresh cream mix it and simmer the gravy for about 10 minutes by closing the kadai.
12. Finally, add crushed kasuri methi and coriander leaves and mix well
13. Serve the Butter Chicken hot with naan, roti or pulao.
