November 18, 2013

Butter Chicken

Chicken - 1 kg
Garlic paste - 2 tbsp
Ginger paste- 2 tbsp
Curd- 1 cup
Chilli powder - 2 tbsp
Salt - 3 tbsp or as per taste
Turmeric - 1 tsp
Orange colour - 1  tsp (optional)
Sugar - 1 tsp
Tomato puree - 500  gm
Cashew nuts - 100 gm
Garam masala - 1 tsp
Butter - 100 gm
Cream - 100 gm
Coriander leaves 
Oil for frying


  • Cut the chicken into medium size pieces. 
  • Mix curd, ginger garlic,1 tbsp of chilli powder, salt, turmeric, orange  colour in a bowl.
  • Add chicken pieces and marinate for 4 hours.
  • Heat oil  in kadai, separate chicken pieces from marinate and deep fry till golden brown colour. 
  • Keep aside.
  • Grind cashew nuts to make fine paste.
  • Heat butter in a pan, add tomato puree and cook till raw smell goes. Add sugar, garam masala, remaining chilli powder and cashew paste and cook for a while. Stir continuously.
  • Add fried chicken pieces, salt and cook some more time.
  • Switch off the flame and garnish with cream and coriander leaves.
  • Serve with roti or rice.


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