Sunday, 30 October 2011

Butter Chicken

• 450 gm Boneless Chicken
• 2 tbsp Butter
• 2 tsp Lemon Juice
• ¼ cup Plain Yoghurt
• ½ cup Cream
• 2 tbsp Peanut Oil
• 1 White Onion (chopped)
• 1 cup Tomato Puree
• 1-¼ tsp Cayenne Pepper
• 1 pinch Salt
• 1 tsp Chili Powder
• 1 tsp Cumin (Ground)
• 1 Bay Leaf
• 1 pinch Black Pepper
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Cornstarch
• 2 tsp Garam Masala
• Water as required

How to make Butter Chicken:
• Heat 1 tbsp peanut oil in a large saucepan over medium heat.
• Saute white onion until it becomes soft and translucent.
• Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
• Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
• Add cream and yoghurt into the same pan and mix them well.
• Reduce heat to low and cook sauce for 10 minutes.
• Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
• Heat oil (1tbsp) in a large heavy frying pan over medium heat.
• Cut the Chicken to bite-size pieces and wash it well.
• Cook chicken pieces until it gets slightly brown (for about 10 minutes).
• Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
• Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
• Now pour the rest of the sauce into the chicken.
• Mix cornstarch and water well. Put this mixture into the chicken.
• Cook chicken for 5-10 minutes, or until thickened.
• Butter Chicken is ready to serve.

(By :Santhosh Mohanan)

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