Tuesday, April 12, 2011

Butter Chicken

  • 4 pieces  Tandoori Chicken
  • 2 large Tomatoes pureed
  • 2 tbsp Butter
  • 2 tbsp Ginger garlic paste
  • 1/4 cup Cashew nuts
  • 1/4 tsp Paprika powder
  • 1/2 tsp Red chili powder
  • 1 1/4 cup Milk
  • 1/2 cup Fresh cream
  • 1/2 tsp Garam masala
  • 1/4 tsp Sugar or Honey
  • 1 bay leaf
  • Salt to taste

  1. Soak cashew nuts in hot water for 15 minutes.
  2. Drain all the water and grind to a fine smooth paste adding very little water.
  3. Keep this aside.
  4. Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
  5. Fry well until the ginger garlic paste turns to light brown in color.
  6. Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.
  7. Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
  8. Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
  9. Now remove the kadai from heat and add milk and mix well so there are no lumps.
  10. Bring back to the heat and add 1 cup of water, add salt and mix well.
  11. Cover the lid and cook for 5-6 minutes.
  12. The oil should be visible on the surface.
  13. Now again remove from heat and add the remaining fresh cream.
  14. Add garam masala and sugar, mix well.
  15. Now bring back to the heat, add the tandoori chicken pieces and close the lid.
  16. Bring to boil and simmer for 2 minutes.
  17. The gravy thickens and you can see the silky smooth gravy.
  18. Transfer to a serving bowl, garnish with green chillies and fresh cream.
  19. Serve hot with chapati, roti, naan, etc..
  1. For more color add 2 drops of red food color. Follow these steps carefully for proper results.
  2. Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.

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