Tuesday, May 4, 2010

Butter Chicken

Now this one has been lying in my drafts for over four months now.., And it would have still been there for another year if I hadn't taken pity on it.., :D Seriously.., I hardly get the time to blog nowadays., I'm always preoccupied with so many things that blogging has taken a backseat.., Hmm.., about the recipe., this is one of my husband's favorite recipes.. He is a hardcore non vegetarian and it is a challenge for me to whip up different NV dishes for him.., But Butter chicken as I told you.., is a favorite of his and I've made it sooo many times that its almost a childs play for me.., Happy reading..,

Butter Chicken:

Serves: 6
Preparation Time: 45 minutes

  • Chicken - 1 kg, skinned, boned and diced
  • Curd - 150 ml
  • Almonds - 50 gms, crushed
  • Cinnamon - 1/4 tsp, crushed
  • Cloves - 1/4 tsp, crushed
  • Bay leaves - 1/4 tsp, crushed
  • Green cardamom - 4
  • Ginger pulp - 1 tsp
  • Garlic pulp - 1 tsp
  • Tomato - 400 gms, chopped
  • Onion - 2, chopped
  • Fresh coriander - 2 tbsp, chopped
  • Fresh cream - 4 tbsp
  • Chilli powder - 2 1/2 tsp
  • Garam masala powder - 1 tsp
  • Food color- A pinch
  • Olive oil - 1 tbsp
  • Butter - 75 gms
  • Salt as per taste


To the curds, add all the dry spices, tomatoes, ginger, garlic, ground almonds, food color and salt and half of the chilly powder. Blend well.., Marinate the chicken pieces properly with this curd mixture and let it it stand for 10 minutes. In a pan, heat butter and olive oil. Add chopped onions and fry till pink. Add the chicken mixture and saute for about 10-12 minutes. Add the remaining chilly powder and stir properly. Add half the coriander leaves and blend well.., Add in the cream and simmer. Give it a proper stir and let it cook on low heat till the chicken is done.. Check for salt. Garnish with coriander leaves and serve hot with paranthas., or chapathis.. :D :D :D

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