Butter Chicken


    400gm chicken, cut in length
    2 tsp oil
    2-3 cinnamon sticks
    3-4 cardamoms
    2-3 bay leaves
    10-12 cloves
    2 tsp garlic
    1 cup onion
    2 cups tomatoes
    10-12 cashewnuts
    7-8 walnuts
    2 cups water
    1 cup milk
    1 tsp dry fenugreek leaves
    1 tsp butter

preparation method

To marinate the chicken

1.Add some red chilli powder, coriander powder, turmeric powder, salt and some hung curd to the chicken and mix it well. Keep it aside or in the fridge.
2.For the gravy heat some oil in a pan and sauté some cinnamon, cardamoms, bay leaves, cloves, garlic and onions.
3.Then add tomatoes, salt, red chilli powder, coriander powder cashew nuts, walnuts, water and cook for some time.
4.Add the mixture to a blender and make a puree.
5.Transfer the gravy to the pan and let it cook.
6.In another pan add some olive oil and cook the marinated chicken and add it to the gravy.
7.Add dry and roasted fenugreek leaves to the gravy.
8.Pour some butter on a piece of hot coal placed in a small metal bowl and it in the gravy afloat.
9.Add the remaining butter to the gravy.

Serving Suggestions

    Serve 4
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By: Chef Saransh Goila

Show: Health Challenge

Prep:30 Mins Cook: 30 to 45 minutes

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