Prep Time : 30 min
Cook Time: 30 min
Ingredients:
For Marination
300 gm boneless chicken pieces
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp kashmiri chilly powder
Salt to taste
Oil to pan fry
1/2 tbsp garlic paste
1/2 tbsp kashmiri chilly powder
Salt to taste
Oil to pan fry
For Gravy
100 gms (1 medium) onion (Roughly chopped)
500 gms (2 1/2 nos) tomato (Roughly slit)
1 tbsp garlic paste
50 gms cashew
50 gms cashew
1 tbsp kashmiri chilly powder
1/2 tsp garam masala1 tsp kasoori methi
3 tbsp sugar
5 tbsp butter
1 1/2 tsp white vinegar
3 tbsp cream
Salt to taste
1 cup water
1) Marinate the chicken with ginger paste, garlic paste, kashmiri chilly powder and salt for 20 min.
2) In a pan heat some oil and fry the marinated chicken pieces . Once done transfer it to a bowl and keep it aside.
3) In the same pan add some oil and 1 tbsp butter . Add onions in it. Mix well.
4) Once the onions are cooked add tomato and cashew nuts. Mix well.
7) Switch off the flame and puree the mixture. Strain it back to the same pan . This gives the smooth texture for the gravy. Make sure there is minimal wastage.
8) Add this gravy back to the same pan(low flame) and add cooked chicken, 4 tbsp butter, cream and kasoori methi. Let it simmer for 5 mins.
9) Rich creamy butter chicken is ready!!! Garnish it and serve hot.
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