North Indian Curry
Butter Chicken is also known as chicken makhani is one of the most popular, lip smacking and delicious dishes that’s been loved by many across the world. Chicken meat is most preferred throughout different cuisines around the world. It provides essential vitamins mainly from the B complex including Niacin or vitamin B3, which is essential for the metabolism of fats in the body.
1/2 kg boneless chicken cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon of salt
2 tablespoons butter
1 tablespoons ginger-garlic paste
1 green chilli(chopped)
1 1/2 teaspoons garam masala
4 large tomatoes(chopped)
12 - 15 cashew nuts
1 teaspoon red chili powder (adjust to your taste preference)
1 teaspoons salt (or to taste)
1 cup of heavy or thickened cream
1 tablespoon sugar
Coriander leaves for garnishing
For the chicken marinade:
Soak cashews in the water for 30 minutes. After 30 minutes, add tomatoes and soaked cashews in a mixer grinder, and grind to a smooth paste and keep it aside.
In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger-garlic paste, plain yogurt, turmeric powder, and garam masala.
Mix well andlet it marinate for 30 minutes to an hour.
Add 1 tsp butter to a pan and add the marinade. Fry on high flame, keep stiring don’t burn and do not over cook.
Cook till the chicken is just done and all the moisture evaporates. Set this aside.
Next, heat butter in a pan, add cinnamon, cloves and cardamom. Saute for a minute. Add ginger-garlic paste, green chilli, and fry for 2 to 3 minutes till the raw smell goes off.
Pour the tomato cashew paste. Add red chilli powder, sugar and salt. Mix and cook till the paste becomes thick and begins to leave the pan.
Add water and let it come to a boil and then simmer for 3 to 5 minutes. Then add chicken and simmer for about 5 minutes.
Butter chicken should become soft and tender. Pour chilled cream and switch off the stove.
Garnish butter chicken with coriander leaves and extra cream if desired. Serve it with naan, paratha or rice.
- To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.