Butter Chicken

PREP : Overnight

COOK : 30 mins

Straight from a Punjabi kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas.

Ingredients

700 gm raw chicken

For the Marinade:

1 tsp red chilli powder

1 tsp ginger and garlic paste

Salt to taste

1/2 kg curd

For the Gravy:

175 gm white butter

1/2 tsp black cumin seeds

1/2 kg tomato, pureed

1/2 tsp sugar

1 tsp red chilli powder

Salt to taste

100 gm fresh cream

4 green chillies, sliced

1/2 tsp fenugreek leaves, crushed

How to Make Butter Chicken

For marinating the chicken in a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.

For the chicken gravy, Heat half the quantity of white butter in pan. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook.

Cook till chicken is done.

Serve hot with rice or naan