Butter Chicken-Spicy
Butter Chicken-Spicy
Ingredients:
- Chicken (boneless) - 500 gm
- (Cleaned and cut into small pieces)
- Plain thick yogurt - 1/2 cup
- Garam masala - 1 tsp
- Cumin powder - 1 tsp
- Tandoori masala - 2 tsp
- Ginger paste - 1 tsp
- Garlic paste - 1 tsp
- Juice of 1/2 lemon
- salt - to taste
- Butter - for frying
For Gravy:
- Onion - 1 no
- (finely chopped)
- Garlic paste - 1 1/2 tsp
- Ginger paste - 1 1/2 tsp
- Tomatoes - 2 nos
- (finely chopped)
- Tomato sauce or paste - 2 tbsp
- Fresh cream - 1/4 cup
- Honey or sugar - 2 tsp
- (check the sweetness or add less)
- Coriander leaves - few
- (chopped)
- Salt - to taste
- Kashmiri chilli powder - 1 tsp
- Cashew nuts - 4-5 nos
- (soaked in hot water)
- Fenugreek leaves - few
Method of Preparation:
- Combine the ingredients for marinade and put in the chicken pieces.
- Mix well and leave it to marinade in a fridge for an hour.
- Melt butter in a pan on medium flame and fry the chicken pieces.
- Cook the chicken till it is 3/4th done.
:- Later it will cook in the gravy.
- In the same pan, add little butter and fry onions, ginger and garlic paste.
- When it turns brown add chilly powder and add tomatoes.
:- Continue frying at low heat till the tomatoes are mashed up.
When the gravy is cool, grind the soaked cashews along with the marinade in a blender.Pour the gravy back to the pan and allow to cook on low flame .Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.Heat a pan and dry fry the fenugreek leaves. Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.
Serve on a plate with chopped coriander leaves and remaining cream.