- For the Base Gravy • In a heavy bottom pan, add ½ cup water. • Add tomatoes, onions, garlic, ginger, degi mirch and all the whole spices. Mix well. • Add 1½ tsp butter, salt and mix well. Cover the cook for 15 minutes. • Once the tomatoes are soft, with a hand blender, blend the gravy till smooth. • Strain the gravy through a strainer. For Butter Chicken • In a pan, add butter and allow it to melt. Add red chilli powder and coriander powder, cook for a minute. • Pour prepared gravy, mix well and cook for 2-3 minutes. • Add fresh cream, honey, shredded tandoori chicken, mix well and cook for another 3-4 minutes. • Add kewra water, dried fenugreek leaves and cook for 2 minutes. • In a small metal bowl, add burnt charcoal and place the middle of the gravy. it in • Pour ghee over charcoal and immediately cover with a lid, keep it 2-3 minutes for the smoky flavour. Once done, remove the charcoal bowl. • Transfer the butter chicken in a serving bowl. Garnish with fresh cream and coriander sprig. Serve hot with roti or rice.
Rich with butter and loads of love ?
Delicious Butter chicken
#ValentineMe
By Grace G
Feb, 28th
637
Servings
2 persons
Cook Time
30 minutes
Ingredients
2
- 4
Ingredients
- Ingredients For the Gravy 4 large Tomatoes, cut
- 2-3 large Onions, sliced 3-4 Garlic pods 1 inch-
- For Butter Chicken 2 tbsp Butter 1 tbsp Red Chil
- Corriandor powder , cream and honey
Instructions
Notes/Tips
You can add a little bit of jaggery instead of honey.
