Butter Chicken, a Punjabi dish, is not only popular in India, but people from across the world have fallen in love with this dish.
Chicken – ½ kg (boneless, small pieces)
Oil – 3 tablespoon
Yogurt/curd – ½ cup
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Kashmiri chilli powder – 1 ½ teaspoon
Coriander powder – 1 ½ teaspoon
Cumin powder –½ teaspoon
Garam masala – ½ teaspoon
Lime juice – 2 teaspoon
Tomatoes – 2
Kasuri methi (fenugreek leaves) – ½ teaspoon
Butter – ¼ cup
Paprika– ¼ teaspoon
Cream – 1 ½ tablespoon
Salt to taste
How To Make Butter Chicken
Spoon the yogurt/curd in a strainer and allow the excess water to drip off. Mix the strained yogurt, ginger garlic paste, Kashmiri chilli powder, coriander powder, cumin powder, garam masala, lime juice and salt together. Marinate the chicken with this mix and leave overnight in the refrigerator.
Heat 2 tablespoon oil in a thick-bottomed skillet and put in the chicken with the marinade. Cover and cook on medium heat till the chicken is well done and dry. Blanch tomatoes and peel the skin off. Mash these tomatoes. Heat 1 tablespoon oil in another pan and pour in the tomato pulp. Cook until the liquid has evaporated. Add the chilled butter and paprika. After the butter has melted, cook for a couple of minutes. Now add kasuri methi and salt stir for a minute. Add the cream and stir for a minute. Lastly, add the cooked chicken pieces and mix well.
Source: Marias Menu (www.mariasmenu.com)