Butter chicken:

1 boneless chicken

1/2 tea spoon ginger garlic paste

1/2 tea spoon each of chilli ; turmeric; coriander and cumin powder

1/4 tea spoon garam masala powder

1 table spoon curd

1 burning charcoals

Salt to taste

5 table spoon oil

2 large onions grated ( grinded)

2 large tomatoes( paste)

1/2 tea cup tomato sauce

50 gms cashew ( grind into paste)

50 gms butter.

 

Method:

Heat oil. Add grinded onion and fry it till golden brown. Add tomato, powdered masala , salt, grinded cashew, ginger garlic paste, curd. Cook till oil leaves the masala. Add chicken, tomato sauce, add tandoori colour as per requirement, and 2 cups of water. Cook for 10 minutes on slow fire or till it thickens. Spread the chicken on the side to make a round empty space in the centre. Keep the charcoal in one small vessel and put this in the mid of the butter chicken space and put 1 tea spoon oil on it. Then remove the charcoal. At serving time put butter on it

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