One Pot Butter Chicken

IFB Spice Secrets

One Pot Butter Chicken

By IFB | September 28, 2022

 

Program: Top and bottom heater with fan

Pre heat temp: 180°C

Pre heat time: 15 mins 

Cook temp: 180°C

Cook time: 20 mins

 

 

Ingredients:

 

For marinade:

  • 1 kg boneless chicken
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • ½ tbsp garam masala powder
  • ½  tbsp kashmiri chili powder
  • ¾  tsp turmeric powder
  • 1 tsp ground cumin
  • Salt to taste
  • ½ tsp crushed black pepper
  • ¼ tsp green cardamom powder
  • 1 tbsp lemon juice

 

 

For gravy:

  • 5 tbsp butter
  • 1 cup tomato puree
  • ½ cup cashew paste
  • 1 tbsp olive oil
  • 1 cup onion, finely chopped
  • 1 tsp sugar
  • ½ tsp kasuri methi
  • 2 tbsp mustard oil
  • ½ - ¾ cup water
  • 1 tsp mint, chopped
  • ¾ cup curd
  • 1 ½ tsp coriander leaves, chopped
  • 4 tbsp fresh cream
  • 1tsp onion powder
  • 1 tsp garlic nibs

 

 

Preparation:

 

  1. Wash and clean the chicken dices and place aside. In a clean bowl mix all ingredients for the marinade
  2. Mix the chicken and marinade and let the mixture rest for 1 hour
  3. In another bowl mix all ingredients for the gravy. Cover with cling wrap and cook at 80% micro power level for 8 mins. Once done stir the gravy
  4. Grease the baking tray and arrange the chicken on it, once done bake the marinated chicken for 20 min at 180C
  1. Now in a large glass casserole, combine the chicken and the gravy. Add 100ml chicken stock if the mixture seems dry, cover with foil paper and bake for 20 mins at 180*C on 3rd rack position on a baking tray
  2. Once done open the foil after 15 mins of resting. Top the butter chicken with dollop of butter, fresh cream and kasuri methi

 

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