Butter Chicken
Ingredients:
800 grams boneless chicken, cut into small cubes
1/4 teaspoon turmeric powder
1 1/2 teaspoons chili powder
1 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons thick yogurt
1 teaspoon ginger-garlic paste
Salt to taste
1 large inch ginger, chopped
8 cloves garlic, chopped
2 large onions, sliced lengthwise
2 tomatoes, chopped
15 cashews
2 tablespoons vegetable oil
1 teaspoon butter
2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon cumin seeds
1 cup water
1 tablespoon kasuri methi
1 teaspoon sugar
1 handful fresh coriander leaves
1 tablespoon fresh cream
Preparation
In a bowl, combine the chicken, turmeric powder, chili powder, kasuri methi, yogurt, ginger-garlic paste, and salt. Mix well and marinate for 20 minutes.Heat the oil in a pan over medium heat. Add the marinated chicken and fry until it is cooked through. Remove from the pan and set aside. In the same pan, add the butter and let it melt. Add the chili powder and garam masala and fry for a few seconds until fragrant. Add the onion and tomato paste and cook until the oil separates. Add the water, cumin seeds, and kasuri methi. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the fried chicken and cream to the gravy. Mix well and cook for 5 more minutes. Season with salt and sugar to taste. Garnish with fresh coriander leaves.
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