Butter Chicken
Butter chicken, Don’t know how i miss this recipe to share here, this is our most favourite curry in chicken to relish with roti.. These butter chicken masala is similar to panner butter masala.. some how this is not too close to the punjabi restaurant.. though the richness of the gravy from cashew milk and fresh cream will lift up the eyes to taste more..
Joe is a big fan of butter chicken.. he first check the menu card for butter chicken, Mostly our visit will be to punjabi restaurant.. there is no compromise with their traditional taste.. often we prepare this in home, but its a surprise for me, how i miss to share it here.. and finally found the recipe in the folder.. and now here comes the folder clearance day for my MacBook.. this is a best pair with roti, pulao too.. the same way you can prepare the panner.. i love both the panner masala and chicken.. i have one more recipe with butter chicken will share it here soon.. no more delay rite rite I’m running continuous blogging and this is my day 60th continuous post.. thank you all for the love and support.. See you all in a next interesting easy recipe…
Butter Chicken
Recipe Cuisine: Indian | Recipe Category: Side Dish
Prep Time: 1 hour | Cook time: 40-50 mins | Serves: 2
Prep Time: 1 hour | Cook time: 40-50 mins | Serves: 2
Ingredients
| Chicken (boneless) | 1 cup |
| Butter | 2 tsp |
| Fennel Seed | 1/2 tsp |
| Jeera | 1/2 tsp |
| Onion | 2 nos |
| Gnger | 1″ |
| Garlic | 6-8 pods |
| Tomato | 2 nos |
| Red chilly powder | 1 tsp |
| Graham masala | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Chicken Masala(sakthi) | 1/2 tsp(optional) |
| Cashew | 3 tsp(can use more for rich taste) |
| Milk | 1/2 cup |
| Dried methi leaves | 1 tsp |
| Coriander leaves | a handful |
| Salt | to taste |
| Fresh cream | 1/4 cup |
Method:
Soak the Cashew in milk and set aside for 30 mins.. grind this in a mixer to fine paste..
Here is my freshly collected cream for this yummy gravy.
Take Onion, Ginger, garlic in a mixer grind this together.. followed by grind the tomatoes and set aside..
Heat a pan with butter, pop up the Fennel seeds and Jeera, Fry the Onion paste.. fry this paste for atleast 8-10 mins in medium flame..
Now the tomato puree.. fry this and cook this for 8-10 mins
Once the tomatoes are done, add all the masala, chillies powder, graham masala, turmeric powder and chicken masala, saute for a while to remove the raw smell..
Add in the cleaned chicken pieces and give a good mix..
Add 1/2 cup of water, cover with a lid, keep the flame medium high and cook for 6-8 mins..
Once the chicken done.. add the cashew milk to the curry..
Bring this to boil for few more mins..
Finally crush some methi leaves..
Garnish with chopped coriander leaves and switch off the flame.. and add a dash f fresh cream.
“Butter Chicken”
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