recipe database: Butter chicken

Serves: 04

Preparation Time: 60 Minutes

Level: Moderate

Butter chicken

Ingredients

For marination

For gravy

Preparation

Put curd in a muslin cloth and hand them for 1 hour to get rid of excess whey water
Whisk curd with other ingredients for marination and marinate chicken for minimum 4 hours (keep in fridge)
Soak cashew in milk and grind them to fine paste
Half the tomato, scoop out the seed and fine chop

Cooking

Preheat the oven to 200ºC, cook chicken in oven for 25 - 30 minutes until tender. [see notes for other cooking options w/o oven]
Once done, coat it with some butter (collect them in a bowl, add butter and mix well) - Optional step
In a pan, heat oil & little butter, temper cumin and clove
Add ginger-garlic paste and fry them until off flavor
Add tomatoes and cook them until oil start to accumulate on top
Add tomato paste (if using) and cook further
Remove from fire, allow to cool a little and grind to fine paste in a blender or mixer
Heat the ground tomato mixture again in a pan
Add chili powder, coriander powder and garam masala
Add Chicken to it
Add ground cashew paste and cook well
When gravy starts to bubble, turn fire to simmer,
Add honey, fresh cream and crushed dry kasoori methi leaf
Garnish with cream, a dash of butter

Notes

In case if you don't have an oven,

Cook the marinated chicken in tawa with less oil (use thin cuts of chicken, which will quicken the cooking time)
Once chicken is almost tender, add little butter and cook further
Alternatively, Heat oil and butter in a pan, add chicken and cook them
Add ground tomato mixture and proceed with the recipe
The 'optional' tomato paste is usually available in any super market and comes in tin
Consider adding them to give a rich 'preferable' colour
Don't add them more than recommended which can make the food very sour

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