Butter Chicken

Ingredients

For Marination

Boneless chicken – ½ kg

Ginger garlic paste – 1 tsp

Red chilli powder – 3 tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Curd – 3 tsp

Salt to taste

For paste

Chopped tomato – 1 cup

Chopped onion – 1 cup

Ginger garlic paste – ½ tsp

Green chilli slits – 5

Whole garam masala – 2 tsp

Oil – 2 tsp

For gravy

Butter – ½ stick + ¼ stick

Oil – 1 tsp

Tomato ketchup – 2 tsp

Heavy cream – 2 tsp

Kasoori methi powder – ½ tsp

Coriander powder – 1 tsp
Saffron (3 strings) soaked in milk (2 Tsp)

Method

For paste

1. Heat oil in a pan, add onion and fry until it becomes translucent.
2. Add ginger garlic paste and fry until raw smell goes.
3. Add green chillies, whole garam masala and fry for 2 mins.
4. Add tomato and cook for 5 mins.
5. Switch off the flame. Cool it.
6. Transfer it to a jar and make smooth paste.

For chicken

1. In a bowl marinate chicken with ingredients listed under marination.
2. Leave it for 1 hour.
3. Heat butter (¼ stick), oil in a pan and add marinated chicken.
4. Cook until the chicken is half cooked.

For gravy

1. Heat remaining butter in a pan add ground paste and let it boil for 5 mins on low medium flame.
2. Now add cooked chicken and let it cook.
3. Add Saffron milk, coriander powder, kasoori methi, heavy cream, ketchup and cook for 5 mins.

Note:

1. For gravy preparation, keep the low medium flame for entire process.
2. While cooking chicken, don’t add water.

Linking to:
Cook like a Celebrity Chef.