Butter Chicken

Butter Chicken

Chicken made either with a little gravy or dry, as per required can be eaten with rice or parathas.




















Ingredients

1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish

Preparation Method

Add turmeric powder and salt to chicken pieces and cook (half). Put tomatoes in hot water for 2 minutes. Take it out and peel away the skin.
Cut onions and fry it in oil, till its color changes slightly.
Make a paste of this tomato-onion and cashew nut.
Heat butter in a pan, add cinnamon, cardamom and cloves. Fry it and then add chicken pieces, ginger –garlic pastes. Fry until chicken turns into golden brown colour. Add chilly powder, coriander powder and stir. When chicken is cooked well, add tomato- onion paste, salt and kasoori methi powder. Stir well and remove from fire.
Before serving add cream over it. Or you can sprinkle grated egg over it