08045845678
0
Facebook
X
WhatsApp
Email
Butter Chicken
Pre cook time: 30 mins
Cook Time: 38 mins
Servings: 4
Ingredients:
For the chicken marinade:
- 800 gms boneless chicken (diced)
- 3 tbsp plain yogurt
- 1½ tbsp minced garlic
- 1 tbsp ginger (grated)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp salt
For the gravy:
- 2 tbsp mustard oil
- 2 tbsp ghee
- 1 large onion (chopped)
- 1½ tbsp garlic (minced)
- 1 tbsp ginger (grated)
- 1½ tsp ground cumin
- 1½ tsp garam masala
- 1 tsp coriander powder
- 400 gm tomato puree
- 1 tsp red chili powder
- 1 1/4 tsp salt (to taste)
- 1 cup fresh cream
- 1 tsp sugar
- ½ tsp kasoori methi
Preparation:
- In a glass bowl, combine chicken with all of the ingredients for the chicken marinade; keep aside for 1 hour.
- In microwave safe glass bowl, add oil & heat this up at 100% micro power level for 3 mins. Now add chicken and cook for 6 mins at 100% micro power level.
- Heat ghee in the same bowl for 3 mins at 100% micro power level. Add the onions and cook until they start to sweat for about 6 mins at 100% micro power level.
- Add garlic, ginger, coriander powder, cumin and garam masala; add tomato puree, chili powder and salt.
- Cook for about 10 mins at 100% micro power level, stirring occasionally.
- Use a hand blender and make a smooth puree of the above cooked mixture. Pour the purred gravy back into microwave safe glass bowl.
- Stir the cream, sugar and crushed kasoori methi. Add the chicken with juices back into the gravy and cook for an additional 10 mins at 60% micro power level.
- Garnish with chopped coriander & serve with naan.
