Indian Butter Chicken

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Firstly,wash the chicken pieces thoroughly.
  • I used chicken with bones,you can go for boneless too.
  • Add all the mentioned under "For Marination" to a mixing bowl.
  • Add chicken pieces.
  • Mix well,so that all the ingredients are coated on to chicken pieces well.
  • Keep the marinated chicken for 15 minutes.
  • Meanwhile make Masala I.
  • In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy.
  • Keep this aside to cool.
  • When cooled grind them with milk to a smooth paste.
  • In the same pan,add the marinated chicken pieces.
  • Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred.
  • Make sure you do not burn the chicken pieces.
  • You can do this step using oven too.
  • When done,take all the pieces on a plate and let them cool.
  • Now,make Masala II.
  • In the same pan,add butter and add all ingredients mentioned under Masala II.
  • Fry them on low flame till fragrant.
  • Let the masala cool.
  • When cooled,grind to a smooth paste by adding little water.
  • Now,shred the chicken pieces.
  • You can retain the bones in the gravy or discard them.
  • In the same pan,add butter(here I added 2 Tablespoons).
  • To this add cilantro chopped.
  • Fry for a minute,then add masala I.
  • Fry the masala for 1/2 a minute then add another tablespoon butter.
  • Again fry this for 1/2 minute.
  • When the oil starts separating,add the masala II.
  • Add salt and sugar.
  • Mix once.
  • Add the shredded chicken.
  • Add milk or water as per choice to make gravy.
  • I used 1/4th cup milk.
  • Here I added another tablespoon butter(optional).
  • Mix once.
  • Add kasoori methi.
  • Mix once.
  • Do not cook this for long.
  • Let it cook for about a minute.
  • Switch off the gas.
  • Serve with Kulcha / Naan/ Roti/Rice!
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