Butter Chicken

By Cynthia D’Cunha – Abu Dhabi 

 

Ingredients:

Chicken : 1 kg cut into 2 inch chunks( boneless or bones depends on what you prefer)

Curd : 1 cup

Kashmiri chilli powder : 1 tsp

Garam Masala : 1 tsp

Ginger  : 2 tbsp

Garlic : 2 tbsp

Mustard Oil : 2 tbsp

Butter : 2 tbsp

Fenugreek leaves/Dried Methi ,roasted and crushed

Salt: as per taste

Lime juice: 2 tbsp

Tomato Puree: 2 cups

Fresh Cream: 1 cup

Honey: 2 tbsp (optional)

Whole spices: 3 cloves, 3 cardamoms, and an inch of cinnamon

 

Method:

take the chicken pieces and marinate them in salt, lime juice, Kashmiri chili powder, Ginger 1 tbsp and garlic 1 tbsp and mustard oil 2 tbsp and take the curd and mix all these well and marinate for 4-5 hours in the refrigerator.

Pre-Heat the oven , Thread the marinated chicken pieces onto a skewer and grill them for 10 - 12 minutes or until done.

 

Take a big Pan and add 2 tbsp butter,when the butter has melted and is hot add whole spices-cloves,cardamom,cinnamon and chop big pieces of green chilli and add to the butter,now add the remaining ginger and garlic and saute for a couple minutes. Now add the tomato puree along with salt,red kashmiri chilli powder and cook till the butter starts to appear on the edges.

Now add to this the grilled chicken pieces.

Cook for couple minutes and then add 1/2 a cup of water,let the masala come together and blend well with the chicken. Add the cream now and crush the roasted fenugreek leaves and 2 tbsp of honey and give it a good mix. Serve with naan ,onions and some green chutney.



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