Butter Chicken
Ready In: 4 hrs
Serves: 4
Ingredients
- 1 whole chicken, washed, de-skinned and cut into pieces
- 200 g butter
- 3 cloves
- 2 inches cinnamon sticks, broken
- 10 cashews, soaked
- 1⁄2 teaspoon ground fenugreek
- 1 teaspoon red chili powder
- 200 g onions, finely chopped
- 8 garlic flakes, finely chopped
- 2 inches ginger, finely chopped
- 200 g tomatoes, boiled
- 1 bunch fresh coriander leaves, washed and finely chopped
- 50 g fresh cream
- 1 teaspoon coriander powder
Directions
- In a bowl, mix together the chicken pieces with salt and turmeric powder.
- Keep aside for 2 hours. Note: The longer you keep this, the tastier your chicken.
- In a pot, boil the chicken in a glass of water.
- Once the chicken is semi-cooked, drain the water and keep aside.
- Mix the drained water with the fried onions and cashews as well as the boiled tomatoes.
- Prepare a paste of the above mixture.
- Now, in a large saucepan, melt the butter until it becomes frothy.
- Fold in cloves, cinnamon sticks and the half boiled chicken pieces.
- Mix thoroughly and then add the ginger and garlic followed by red chilli and corriander powders.
- Now, stir in the paste prepared from tomatoes, onions and cashewnuts.
- Cook on medium heat until the oil separates.
- Drizzle in some fresh cream.
- Add corriander leaves and methi powder as a garnish.
- Serve hot with Indian Basmati rice.
- Enjoy a hearty meal!
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