- Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken. Cover with plastic wrap and refrigerate for at least 1 hour. Soak cashews and almonds: Soak cashews and almonds in water overnight before preparing the rest of the recipe. Cook the chicken: Heat a skillet over medium-high heat. Drizzle a teaspoon of oil to the pan. Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through. Do not crowd the pan. Once cooked, transfer the chicken into a separate dish. Cover and set aside for later. Start making the sauce: Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes. Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency. Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat. Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste. Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce. As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
Butter chicken
#myrecipe
By Shaalini Shaalu
Jan, 27th
559
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Chicken
- Yogurt
- Oil
- Ginger garlic paste
- Corinader
- Red chilli powder
- Cumin
- Salt
- Almonts
- Cashew
- Butter
- Tomatoes
- Garam masala
- Water
- Cream
- Kasuri methi
