kichen ab kichnam
ke naam se

Butter Chicken Recipe

Prep Time	Total Time
10 Mins	30 Mins

Ingredients for marinating:

Ingredients	Quantity
Boneless Chicken	1/2 kg
Yogurt	200 gram
Red chilli powder	1 teaspoon
Salt	to taste
Ginger-garlic paste	2 teaspoon
Dry fenugreek leaves	1 teaspoon
Lemon juice	2 teaspoon

Ingredients for Gravy:

Ingredients	Quantity
Onion	2
Cumin seeds	1/2 teaspoon
Green chilli	3
Tomato	3
Cashew nuts	10 no’s
Almonds	10no’s
Red chilli powder	1 teaspoon
Coriander powder	1 teaspoon
Salt	to taste
Dry fenugreek leaves / kasoori methi	1/2 teaspoon
Fresh cream ( Amul )	1/4 cup
Coal Pieces	1 small
Butter	1/2 cup
Bay leaf	1
Food color	small pinch

Method:

• Take the boneless chicken and cut it into small pieces. Add yogurt, red chilli powder, salt, dry fenugreek leaves, lemon juice and ginger-garlic paste. Mix it well and keep it in a fridge for marinating for at least 6 hours or overnight.
• Heat the oil in a kadhai or wok and deep fry the chicken pieces till light golden in color or till chicken is completely cooked.
• Take it out from the oil and keep it aside. Heat the oil in another pan or wok and add chopped onion, cumin seeds and green chilli. Fry it for about 4-5 minutes or till onion is mushy.
• Add chopped tomato, Cashew nuts, almonds, red chilli powder, coriander powder, Rakesh Chicken Masala, dry fenugreek leaves, bay leaves and salt. Cook the spices for another 2-3 minutes. Now let it completely cool by itself.
• Grind the cooked ingredients along with 1/2 cup water to make fine and smooth paste.
• Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on slow heat till butter shows separately. Then add 1/4 cup more butter and food color.
• Cook it for another 4-5 minutes and add fried chicken pieces and mix it well.
• Add 2 cup boiled water and covered for 5 minutes. Now add fresh cream and mix it well and immediately switch off the flame.
• Heat the coal pieces on direct flame. Make a small bowl from aluminium foil and put it into wok and put the heated coal piece into bowl and pour 1 teaspoon ghee on coal and immediately covered it so that the gravy can absorbs the essence of coal.
• Salt - to taste
• Butter chicken is ready, garnish with some more butter and serve hot with chapatti or Naan.
• Enjoy!!