Butter chicken

Name: Butter chicken
Prep time: 4 h
Cook time: 30 min
Yield: 3 servings
Ingredients: 10 cashew nuts or blanched soaked almonds (refer notes); 2 tablespoons butter; 2 green cardamoms; ½ tsp. Red chili powder; 1 tsp red chili powder (adjust to suit your taste and color); 1 thin 2 inch cinnamon stick; Coriander leaves for garnishing; 80 to 100 ml chilled cream (refer the notes); ½ cup thick curd/ hung yogurt (or greek yogurt, refer notes); 1 tbsp. ginger garlic paste; 1 tsp. ginger garlic paste; ½ tbsp. kasuri methi crushed or powdered; ¾ tsp. kasuri methi crushed or powdered; ¾ tbsp. lemon juice; ¾ tbsp. oil; ¼ tsp. Salt; salt as needed; ¼ tbsp. sugar; ½ to ¾ tsp. garam masala powder; 1 to 2 green chilies slit; 450 grams to ½ kg chicken (or 1 lb.); 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed; ⅛ tsp. turmeric

Cook: 30 min

Prep: 240 min

Ready: 270 min

Servings: 3 servings

Calories: 454.41

Ingredients

1 10 cashew nuts or blanched soaked almonds (refer notes)
2 2 tablespoons butter
3 1 to 2 green chilies slit
4 1 thin 2 inch cinnamon stick
5 80 to 100 ml chilled cream (refer the notes)
6 Coriander leaves for garnishing
7 1 tbsp. ginger garlic paste
8 1 tsp. ginger garlic paste
9 2 green cardamoms
10 ¾ tbsp. lemon juice
11 ½ tbsp. kasuri methi crushed or powdered
12 ¾ tsp. kasuri methi crushed or powdered
13 ¾ tbsp. oil
14 ½ tsp. Red chili powder
15 1 tsp red chili powder (adjust to suit your taste and color)
16 ¼ tsp. Salt
17 salt as needed
18 ¼ tbsp. sugar
19 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
20 ⅛ tsp. turmeric
21 ½ cup thick curd/ hung yogurt (or greek yogurt, refer notes)
22 450 grams to ½ kg chicken (or 1 lb.)
23 ½ to ¾ tsp. garam masala powder

Directions

1
Please follow the preparation work mentioned above before the step by step instructions. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes
2
Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.Grill the chicken in an oven or stove top. For stove top method,
3
Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked.
4
Transfer this to a plate and set aside.
5
Heat a pan with butter, add dry spices and fry for a min or two.
6
Add ginger garlic paste, green chilies and fry till it turns fragrant.To the pan, add the tomato puree, red chili powder and salt.
7
Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
8
Pour 1 cup water and add methi powder, cashew or almond paste or almond milk. Adjust the water to suit your desired consistency
9
Bring the mix to a boil and simmer for 3 to 5 minutes.
10
Add kasuri methi and garam masala now, or add at a later step for the best aroma
11
Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
12
Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes.
13
Pour chilled cream and switch off the stove.
14
Garnish punjabi murgh makhani with coriander leaves and extra cream if desired

Nutrition per serving

454.41 Calories

17.11g Carbs

21.17g Protein

34.34g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Butter chicken

Directions

Nutrition per serving

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Allergens