Butter chicken (Chicken in a silky Sauce)
Posted On April 5, 2010
Ingredients:
- oil – 2Tsp
- Butter – 2 Tsp
- Cumin – 1Tsp
- Onion – 1 large finely chopped
- Tomatoes – 2 finely chopped
- Green chili – 1
- Ginger & garlic paste – 2 Tsp
- Red Chilli powder – 1Tsp
- Corriander Powder – 1/2 Tsp
- Turmeric – 1/4 Tsp
- Cashew nuts – 6 nos
- Chicken Breast – 500 gms, cut into 2 inches lengthwise
- Fresh Cream – 2 Tsp (optional)
- Tomato sauce – 1 Tsp
- Orange food color – A small pinch
- Corriander leaves for garnishing
- Salt for taste
Method :
Initial preparation:
- Add one spoon of oil to the hot pan. Add a spoon of Ginger garlic paste stir it for 30 seconds.
- Now add the chicken and stir it well. Add half of the salt to the chicken. Let it cook for 5 min or till it changes to white color. Then transfer all of them from pan to a bowl and keep it aside.
To Grind:
- Add a spoon of oil to the hot pan. Add cumin seeds followed by onion and green chili. Stir it till onions are translucent. Then add cashew nuts.
- Add a spoon of ginger garlic paste. Add chili powder, coriander powder, and turmeric powder. Mix it well.
- Add in the tomatoes and cook for 5 mins.
- Remove these cooked ingredients and grind it to a smooth paste in a mixer.
For the Sauce:
- Now for the third time heat the pan and add the butter. Pour in the grind ingredients mix, to the pan.
- cover it and cook for 10 min in a slow flame. Add the tomato sauce and food color. Â Now add the cooked chicken into the pan and let it cook for 10 more minutes.
- Finally, add fresh cream. Garnish with Corriander leaves.
Tip: Butter chicken and Butter Naan is the best combination. Also, this gravy tastes good with Chappathi, Rice & Roti.
One Comment
Good recipe and super clicks…