Butter Chicken – With extra gravy!


Ingredients
Marinade:

  • 500g cubed boneless chicken breast
  • 1/4 cup plain yogurt
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp salt
  • 2 tsp red chilli powder
  • Pinch of turmeric powder
  • 1/4 tsp cumin (jeeru) powder
  • 1 tbsp tomato puree
  • 1 tbsp tandoori masala
  • Juice of 1/2 a lemon
  • 1 tbsp oil

Gravy:

  • 1 big chopped onion
  • 12 cashew nuts (grinded)
  • 1 tsp kasturi methi
  • 2-3 green chillies or to taste
  • 3-4 chopped fresh tomatoes
  • 1-2 tsp tomato puree
  • 1 tsp cumin seeds
  • 2 cardamom pods (elachi)
  • 1 cinnamon stick (taj)
  • 1/4-1/2 cup single cream
  • 4 tbsp butter
  • 4 tbsp oil
  • 1/2 tsp ginger garlic paste
  • 1 tsp sugar (or to taste)
  • Salt to taste
  • 1/4 tsp garam masalah powder

Method

  1. Recite Bismillah
  2. Marinate chicken in the listed ingredients for at least 3 hours.
  3. Place the chicken in a tray & grill for 8 mins on each side at 200c. Or fry on high heat in a frying pan with no oil .
  4. Cover chicken & set aside.
  5. Heat butter & oil in a pot.
  6. Add cumin seeds, cardamom pods & cinnamon sticks.
  7. Cook until cumin seeds start to splutter
  8. .Then add the kasturi methi, cashew nuts & onions. Fry until slightly brown.
  9. Then add ginger paste & green chillies. Cook for a few mins.
  10. Add tomatoes & tomato paste. Cook on high for a few minutes and then on low until oil separates. Season with salt.
  11. Turn off the heat.
  12. Remove the cinnamon sticks & cardamom pods from the mixture & dispose.
  13. Allow mixture to cool slightly.
  14. Then place the mixture in a blender & blend until smooth.
  15. Return mixture to pot.
  16. Add the chicken & simmer together for 5 mins.
  17. Sprinkle garam masala & Season with salt & sugar.
  18. Add cream, mix and cook for till oil releases.
  19. Add a bit of water if you want extra gravy.
  20. Serve with naan & enjoy!!
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