Butter Chicken !!!
Dt. 23rd May, 2020. |
This mughlai delicacy is definetly a die for savoury dish and if you are a Indian, then you will know what the love for "Butter Chicken" is all about.
It is Semi sweet boneless chicken curry soaked in a blend of basic Indian spices with loads and loads of butter, thus called as "Butter Chicken"..., served with piping hot Garlic Or Butter Naan and Cumin Rice(Commonly known as Zeera Rice).
Staying in UAE, i never get to taste authentic Butter Chicken which we get in any fancy restaurant back home in India. So to kill my cravings, I have my own way of making it and Here I am, sharing a lip smacking recipe with you all....
Ingredients -
For Marinade - 1 Kg Boneless Chicken OR Chicken on Bones | 1 Cup Yogurt | 2 Tbsp Ginger-Garlic Paste | 1 Tsp Dark Red Chili Powder | Salt, if required | 1 Tbsp Natco's Tandoori Chicken Masala | 1 Lemon Juice | a pinch of Red Food Colouring
For Gravy - 2-3 Onions - Roughly Chopped | 4-5 Tomatoes - Roughly Chopped | 1 Cup Cashew nuts |1 cup Fresh Cream | 1 Whole Lemon Juice | a pinch of red food coloring. With Loads Of Butter(You can add Oil, if required)
For Added Flavor - Dried Fenugreek Leaves
For Garnish - chopped coriander leaves, slitted green chilies.
Instructions - Step 1 - Marinate the chicken with the marinade ingredients and set aside for atleast 5-6 Hours. Deep fry Or Grill the chicken till half cooked. Preserve the left over marinade.
Step 2 - In a skillet or a pan, dry roast onions and cashew nuts and dried red chili. . Blanch tomatoes in a pot of simmering water for 5-6 mins Or dry roast until the skin separates. Let it cool down completely. Blend to a fine puree adding little water.
Step 3 - In a non stick pan or kadhai, add 2 tbsp of Butter, 1 Tbsp of Oil, dry cumin, kasuri methi and saute for about 2-3 mins, till you get a fine aroma.
Stir in the onion-tomato puree, leftover marinade. Cook till it is thick in consistency and oil separates out, on low flame__ else the gravy will splash everywhere.
Stir in the cooked chicken along with fresh cream, lemon juice. Mix well and cook for another 10-15 Min till the chicken is completely tender.
Do not overcook the chicken else it will become dry.
Add salt, if required.
Garnish with Freshly chopped coriander/cilantro leaves, slitted green chilies, dried fenugreek leaves(optional), fresh cream.
Give a rough stir and serve Hot with Naan/Rice.
#KanzRecipeDiaries #SimpleCooking #MughlaiFood
Hope y'all will love this recipe and try making it for your loved ones.
Looking forward to see your comments... whoever is reading it..