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Saturday, April 10, 2010

My Son-in-Law's favourite Butter Chicken

1 kilo boneless chicken (preferably thigh).
1 packet tomato puree ( 200gms)
4 onions pureed
1 tbsp ginger-garlic paste
15 -20 cashew nuts (made into a paste using water)
4 tbsp butter
4 tbsp thick cream
1 tsp chili powder

1 tbsp tandoori masala
1tbsp garam masala
2-3 tbsp lime juice
1tsp cumin powder
half a cup of yogurt
Salt to taste

Marinate the chicken in the marinade for at least one hour
Heat oil in a pan and fry the chicken for 10 minutes or till slightly browned. Do it in batches & don’t overcrowd the pan with too many at 1 time. Remove the chicken and keep aside.
In the remaining oil, fry the pureed onions & the ginger-garlic paste till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Serve with rice or roti.

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