*butter Chicken* *by Fatima Shakir Bobat*

CREDITS

*Picture credit*
*Fatima Shakir Bobat*

INGREDIENTS

MarinadeMarinate 500 gm boneless chicken, cut into bite-size pieces inSalt to taste1 teaspoon red chilli powder1 teaspoon Tandoori Masala½ teaspoon cumin powder½ teaspoon coriander powder4 tablespoon yoghurt½ teaspoon chicken spiceCover and let marinate for atleast an hour.More is better.

METHOD

Melt 6 - 8 tablespoon butter in a wok, add1 teaspoon cumin seeds and fry for one minute.Add 1 large onion, roughly chopped,4 cloves garlic and 1 inch piece ginger roughly chopped, then fry until the onion turns golden brown (5-6 minutes).Remove onion, ginger and garlic from butter.
Now add 2 large tomatoes, quartered to the wok and saute for 2 - 3 minutes.Remove sauted tomatoes and puree sauted onions, ginger garlic and tomatoes altogether, keep aside.
Add ¼ - ⅓ cup oil in a wok and turn to high heat. When hot, add 2 bay leaves, 2 green cardamom and 3 cloves and fry for one minute.
Add chicken with marinade and fry for 5 - 6 minutes until it turns white.Add onion and tomato purees along with 1 tablespoon tomato paste. Stir well and simmer on low heat until chicken is tender and fully cooked.AddSalt to taste½ teaspoon haldi (turmeric powder),2 teaspoon red chilli powder,1 teaspoon sugar and½ teaspoon cinnamon powderSimmer for 15 minutes or till oil separates.
Add ½ cup cream mixed with ¼ cup milk and simmer for another 5 minutes.
Add a pinch of Kasoori Methi (Fenugreek) (Crushed fenugreek leaves)½ teaspoon Garam Masala powderSimmer for another 2 minutes.Garnish with coriander leaves and serve with Tandoori Naan or Boiled Rice.

INFO & TIPS

Optional
Add 1 cubed capcicum n 2 green chillies slitted. (Do not mix).
Cover the lid n off d flame.
Keep cover for few minutes.

POSTED ON

05 Aug 2020

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