Butter Chicken – type one

Butter chicken is enjoyed by all generations of people – may it be old or young. It was well with any type of bread like naans, kulchas or just our normal readily available sliced bread or you can enough it rice or fried rice.

This is a recipe passed to me by my mum and I must say when she prepares it, it just tastes like restaurant types. Yummy!!

IMG_20160722_223853.jpg

 

Recipe :

Ingredients :

  • 1 kg chicken, boneless or with bones, cleaned and cut into medium-sized pieces

Set A –

  • 1/2-1 lime juice
  • salt as per taste
  • 1/2 tsp turmeric powder (haldi powder)

Set B –

  • 1 cup yoghurt
  • 1 tsp cumin powder (jeera powder)
  • 2 tsp coriander powder (dhaniya powder)
  • 1 inch cinnamon stick ( dalchini)
  • 3 cardamom (elaichi)
  • 7-8 peppercorns (kalimirch ke daane)
  • 5-6 cloves (laung)
  • 15-20 Kashmiri chillies (1-2 tbsp Kashmiri chilli powder)
  • 1/2 tsp turmeric powder (haldi powder)
  • 2.5 cm ginger (adrak)
  • 6 garlic cloves (lehsun)
  • 4 green chillies
  • 1/4 bunch coriander leaves

Set C –

  • 4 big onions
  • 10-12 cashew nuts
  • 1/4 tsp poppy seeds

Set D –

  • 4 tomatoes

Set E –

  • 1-2 bay leaves
  • 1 tsp kasuri methi (dried fennel leaves)
  • 1/2 cup milk cream
  • 4 tbsp tomato sauce
  • 100 g butter/ 1 stick of unsalted butter

 

Method :

  1. Apply ingredients in Set A to the chicken pieces and let it marinate for sometime.IMG_20160722_203759
  2. Grind all the ingredients in Set B into a fine paste. Apply this to the marinated chicken pieces and keep aside for another 20-30 minutes.IMG_20160722_203540
  3. In the meanwhile, put the tomatoes in Set D in boiling water and keep them for sometime. Remove the skin and grind into puree. Strain the purée to remove any seeds and left over skin and keep it aside.IMG_20160722_203453
  4. Grind all ingredients in set C into a paste and keep it aside. I have used white onion so the paste is in white color. If you use pinkish purple onions, you will get slightly purple paste.IMG_20160722_203448
  5. Incase, you are unable to get very fine paste in step 4, you can strain this paste too to get fine velvety smooth texture.
  6. In a non stick pan, take half the butter. To it add the marinated chicken and fry. Let it cook for sometime but take care that it does not get burnt.IMG_20160722_213103
  7. Remove the chicken and keep it aside. In the same pan, add remaining butter, bay leaves, kasuri methi and fry. Now add he onion paste (Set C) and tomato puree (Set D). Let it also be fried.IMG_20160722_214633
  8. Then add the fried chicken pieces, tomato sauce and salt as per taste. Add the cream and stir well. Let it cook.
  9. Garnish with coriander leaves.

 

IMG_20160722_223842

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