Monday, February 6, 2012

Butter chicken

Butter chicken 

Ingredients for marination:-
Chicken pieces-1kg
Edible  orange-red color-1/2tsp
Ginger-garlic paste-1tbsp
lime juice-1tsp
Apply all the ingredients and marinate for at least 6-7 hours or overnight for that soft and juicy results.

Ingredients for the gravy:-
  1. Tomato puree-2 cups
  2. Ginger-garlic paste
  3. Brown onion paste-1tbsp
  4. Cashew nut -10(soak and make fine paste)
  5. Cinnamon-2 pieces
  6. Cloves-6-7
  7. Fennel seeds-2tsp
  8. Kasoori methi-2tsp
  9. Green Cardamom-4-5
  10. Cardamom(badi elichi)-2
  11. Coriander-1tsp
  12. cumin -1tsp
  13. Red chilly powder-3tsp
  14. Green chilly-2 chopped
  15. Butter-1heaped tbsp
  16. coconut paste(optional)-2tbsp

  • To prepare brown onion paste fry 4 medium sized onion sliced to golder brown and grind it to fine paste.
  • Dry roast 3-9 ingredients and powder(use it as garam masala)
  • Heat half the butter on a medium flame in a heavy-bottom pan,put it in the chicken along with the marinate.Cover and cook for about 20 mins.After the liquid has evaporated,stir fry the chicken for sometime.
  • Heat the remaining butter in sauce pan add chilly powder,garam masala,tomato puree and salt to taste fry for sometime.
  • Now add brown onion paste and the ginger garlic paste and saute further till the puree thickens and the fat separates.
  • Now add the cooked chicken,chopped green chillies and both  cashew and coconut paste.
  • Add 2 glasses of water ,a tsp of sugar and cover and cook over low flame for about 10 mins.
  • Just before serving pour some melted butter and creme and finely chopped coriander leaves.
  • Serve hot with indian bread(roti) or ghee rice.
 Note:you can use boneless chicken for this preparation.


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