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Ingredients:
Boneless Chicken - 1/2 kg (wash and cut into small cubes and drain the excess water completely)
Butter - 100 gms
Fresh Cream - 100 ml
Onion - 1 (finely chopped)
Ripe Tomato - 3 (finely chopped)
Tomato Sauce - 2 tsp
Coriander Powder - 2 and 1/2 tsp
Chilli Powder - 1 and 1/2 tsp
Garam Masala - 1/2 tsp
Green Chilli - 2
Cashews - 5 pieces
Ginger Garlic Paste - 2 tsp
Aniseed - 1 tsp
Sugar - 1/4 tsp
Red Food Color - 2 pinches (diluted in water)
Salt - to taste
Cooking Oil
Cooking Instructions:
In a bowl, take chicken and add 1 tsp of ginger garlic paste, 1/2 tsp of chilli powder, 1/2 tsp of coriander powder and 1/4 tsp of salt to the pan and mix well so that all the masalas coat on the chicken well.
Heat oil in deep pan to shallow fry the chicken. Add chicken pieces to it now and Keep frying it until the chicken turns little brown in color. When it starts to turn brown, remove the chicken pieces from oil and set aside. This process takes about 10 minutes in medium high flame.
Now in the remaining oil in the pan, add aniseeds, green chilly, cashews, onion and ginger garlic paste and fry well. Add tomatoes to it and then follow it by 2 tsp of coriander powder, and 1 tsp of chilly powder. Keep frying until the raw smell leaves off the dish. Add 1/4 cup of water to it now and cook it covered for 5 minutes until the tomatoes has become soft. Once it is done, switch off the flame and let the mixture to cool and grind it to a fine paste.
Heat butter in a pan and add grinded paste to it. Add some more water to it so that the mixture to become more thinner consistency. Now add salt, red food color, sugar, tomato ketch up, fresh cream and garam masala followed by each other. Finally add fried chicken pieces to it and keep cooking covered until the chicken is well done and the gravy thickens well. Keep cooking until the semi gravy consistency is reached. Switch off the flame at this stage and our hot and sweet butter chicken is ready to serve!
Side Dish: Goes well with dosa, naan, roti and parathas
I tried out this recipe from vahchef's website and all the credit goes to him! Thanks a lot chef!!!
Ingredients:
Boneless Chicken - 1/2 kg (wash and cut into small cubes and drain the excess water completely)
Butter - 100 gms
Fresh Cream - 100 ml
Onion - 1 (finely chopped)
Ripe Tomato - 3 (finely chopped)
Tomato Sauce - 2 tsp
Coriander Powder - 2 and 1/2 tsp
Chilli Powder - 1 and 1/2 tsp
Garam Masala - 1/2 tsp
Green Chilli - 2
Cashews - 5 pieces
Ginger Garlic Paste - 2 tsp
Aniseed - 1 tsp
Sugar - 1/4 tsp
Red Food Color - 2 pinches (diluted in water)
Salt - to taste
Cooking Oil
Cooking Instructions:
In a bowl, take chicken and add 1 tsp of ginger garlic paste, 1/2 tsp of chilli powder, 1/2 tsp of coriander powder and 1/4 tsp of salt to the pan and mix well so that all the masalas coat on the chicken well.
Heat oil in deep pan to shallow fry the chicken. Add chicken pieces to it now and Keep frying it until the chicken turns little brown in color. When it starts to turn brown, remove the chicken pieces from oil and set aside. This process takes about 10 minutes in medium high flame.
Now in the remaining oil in the pan, add aniseeds, green chilly, cashews, onion and ginger garlic paste and fry well. Add tomatoes to it and then follow it by 2 tsp of coriander powder, and 1 tsp of chilly powder. Keep frying until the raw smell leaves off the dish. Add 1/4 cup of water to it now and cook it covered for 5 minutes until the tomatoes has become soft. Once it is done, switch off the flame and let the mixture to cool and grind it to a fine paste.
Heat butter in a pan and add grinded paste to it. Add some more water to it so that the mixture to become more thinner consistency. Now add salt, red food color, sugar, tomato ketch up, fresh cream and garam masala followed by each other. Finally add fried chicken pieces to it and keep cooking covered until the chicken is well done and the gravy thickens well. Keep cooking until the semi gravy consistency is reached. Switch off the flame at this stage and our hot and sweet butter chicken is ready to serve!
Side Dish: Goes well with dosa, naan, roti and parathas
I tried out this recipe from vahchef's website and all the credit goes to him! Thanks a lot chef!!!
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