Butter Chicken

Prep: 15 mins Cook: 30 mins Number of Portions: 03

Ingredients

    For Chicken Tikka
  • Chicken boneless - 400gm
  • Salt - to taste
  • Lemon juice - 2 tbsp
  • Ginger garlic paste - 1 tbsp
  • Mustard oil - 4 tbsp
  • Kashmiri chilli powder - 1 1/2 tbsp
  • Hing curd - 1 cup
  • Salt - to taste
  • Lemon juice - 1 tbsp
    For Curry
  • Water - 2 cups
  • Tomato diced - 500gms & Onion sliced - 50 gms
  • Bay leaf - 1no
  • Cinnamon - 1 stick
  • Black cardamom - 1no
  • Cloves - 3 no & Cardamom - 3no
  • Garlic cloves - 8 no & Ginger - 1 small piece
  • Kashmiri chilli powder - 1 tbsp
  • Butter - 2 tbsp
  • Cashew nuts - 12nos
    On Pan
  • Butter - 2 tbsp
  • Ginger chopped - 1/2 tbsp
  • Green chilli - 1 no
  • Fenugreek (methi) leaves - 1/2 tsp
  • Sugar - 1/2 tbsp
  • Cream - 2 tbsp

Method

  • For chicken tikka pat dry the chicken. Add salt, lemon juice and ginger & garlic paste. Keep aside for at least 20 mins.
  • In a bowl add mustard oil & chilly powder and whisk together. No add hung curd, salt and lemon juice.
  • Whisk and then add chicken to this marinade.
  • Heat a grill pan on a high heat, sprinkle some oil on the hot pan and grill the chicken till it is done.
  • Remove and keep aside.
  • Alternatively you can cook the chicken in pre heated oven at 180c for 20 mins and remove.
  • For the curry mix all the Ingredients and add it to a clean deep vessel pan. Bring it to a boil. Cover and cook for 20 mins after the boil.
  • Now remove and let it cook for few minutes.
  • Add it to a blender and make a fine puree.
  • Strain and keep aside.
  • In a separate pan melt butter and saute chopped ginger and chopped green chilly.
  • Add the curry and some water to get the right consistency.
  • Add fenugreek leaves powder, sugar and salt to taste.
  • Add the cooked chicken into the curry and bring to a boil.
  • Finish with fresh cream. Serve hot.