Ingredients
Chicken
300 gms Chicken breast boneless
2 tbsp Ginger garlic paste
2 big cloves or garlic, minced
1-1/2 tbsp Red chilli powder
1 teaspoon salt
Oil to pan fry
Sauce
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi fenugreek seeds
1/2 tsp garam masala
4 tbsp sugar - 2
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar --1
Salt to taste
Directions
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
Notes
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