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Butter Chicken

Butter Chicken is a popular Indian Side Dish
Author :
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Easy
Servings :
Serves 6
RATINGs :

Ingredients

Chicken - 1 kg

Butter - 250 g

Ginger paste - 1/2 tbsp

Garlic paste - 1/2 tbsp

Onion - 1/2 kg

Tomato - 1/2 kg

Cashew - 10 g

ChillI powder - 3 tsp

Coriander powder - 2 tsp

Turmeric powder - 3/4 tsp

Garam Masala powder - 3/4 tsp

Spices - 2 each (cinnamon, clove, cardamom)

Cumin - 1/2 tsp

Fenugreek - 1/4 tsp

Cream - 1/4 cup

Oil - 1/2 cup

Salt to taste.

Method

  1. Dry roast cumin and fenugreek and powder it
  2. Puree the tomatoes
  3. Cook chicken, adding ginger, garlic paste and turmeric powder
  4. Melt butter, saute onion and cashew till soft
  5. Allow it to cool and grind to a smooth paste
  6. In the remaining butter, add the whole spices, saute on low heat, then add all the powders - except the dry roasted one
  7. Then add the ground onion paste and tomato puree
  8. After 5 minutes, add the chicken
  9. When the gravy thickens, put the dry roasted powder
  10. Cook again for few sec and garnish with cream
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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