The Foodie: Butter Chicken
Straight from a Punjabi kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masala.
Recipe Servings: 8 – Prep Time: Cook Time:
Ingredients: 700 gm raw chicken
For the Marinade: 1 tsp red chilli powder, 1 tsp ginger and garlic paste, Salt to taste, 1/2 kg curd
For the Gravy: 175 gm white butter, 1/2 tsp black cumin seeds, 1/2 kg tomato, pureed, 1/2 tsp sugar, 1 tsp red chilli powder, Salt to taste, 100 gm fresh cream, 4 green chillies, sliced, 1/2 tsp fenugreek leaves, crushed
Method
- For marinating the Chicken
- In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
- Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.
- Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.
For the Chicken Gravy - Heat half the quantity of white butter in pan.
- Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well.
- Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook.
- Cook till chicken is done. Serve hot with rice or naan.
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