i surfed through the net but didnt find a suitable recipe to make quickly for butter chicken. so i combined some of them and discovered a delicious and easy to make recipe, ALHUMDULILLAH.
Ingredients:
800 gms chicken (preferably boneless-cut into small cubes)
1/2 lemon
salt (to taste)
2 tsp red chilli pdr
1 tbsp garam masala
8 almonds
5 cashews
1 cup yoghurt
4 tbsps vegetable/sunflower cooking oil
2 onions (make into a paste in a blender with a tbsp of water)
2 tbsp ginger garlic paste
1 tbsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric powder
4 tbsp tomato puree
1 cube of chicken stock
1/2 cup cream
2 tbsps kasuri methi (dried fenugreek leaves)
3 tbsps unmelted butter
Coriander leaves to garnish
Method:
Marinate the chicken in a non-metallic bowl with juice of 1/2 a lemon, salt, red chilli pdr, garam masala, 1 tbsp ginger garlic paste, yoghurt, turmeric, coriander and cumin pdrs. In a small pan, roast almonds and cashews. Don't over heat them as it will give a burnt taste. Remove from flame, let it cool and grind. Mix this powder into the marinade. Cover the bowl and refrigerate for preferably 3-4 hours (the longer the better but not for too long, lol)
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| marinated chicken |
Remove from fridge, separate the chicken pieces from the marinade mixture, lay them in a baking dish and bake in a preheated for about 5-8 mins or till they are half-cooked. In a deep pan, heat oil, add 1 tbsp ginger garlic and the onion paste. Cook till the onions are a slight golden color. Add the chicken stock cube, let it dissolve then add the half baked chicken pieces. Cook with a lid on for 5 mins on low heat. Now add tomato puree, and the rest of the marinade yoghurt mixture. Cook for a couple of mins, add kasuri methi (dried fenugreek leaves) and cream. Mix them well and remove from flame. In a pan, melt 1 tbsp butter and pour over the chicken curry. Garnish with coriander leaves and butter.
