Thursday, January 27, 2011

Butter Chicken

It’s been sometime I posted here. Something’s really kept me busy. Today I’m set to eat something tasty,tangy,spicy forgetting all the diet and stuff. So decided to cook Butter Chicken, an Indian Cuisine from Punjab [Alternative Name: Murgh makhani]. Here is all what you need.
Boneless chicken 2 pounds
Butter ½ stick
Cashewnuts 5-6 pieces
Coriander powder 2 tbsp
Crushed fenugreek leaves 1 tsp [optiona]
Cumin seeds ½ tsp
Fresh whipping cream 1 CUP
Green chillies 4
Oil 3 tbsp
Onion 1
Red Chilli Powder 2 tsp
Ginger garlic Paste 2 tbsp
Salt to taste
Tomato 2
Tomato Ketchup 1.5 tbsp [For tangy flavor]

Cut chicken into thin slices and apply ginger garlic paste, salt, 1tsp chillipowder and shallow fry in oil and set aside. To the leftover oil add, cumin, onion, 1tbsp ginger garlic paste, tomatoes, chili powder, salt to taste ,cashew and cook covered with 1cup water till everything is mashed up. Let this mixture cool down and blend it
In a skillet add butter and the blended paste,cream and let it come to a boil.Make sure the paste consistency is little watery.Add color [Optional] now add chicken and cook on low flame for 20 mins. Add tomato ketchup for the tangy flovour. Add 1 tsp garam masala once done and stir it
Butter Chicken is ready . Garnish with coriander leaves and serve it hot.
Happy Cooking!!!
Yummy Yummy in my Tummy