Butter Chicken

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Butter Chicken

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

Ingredients

Serves : 4
  • 4 Ripe Tomatoes


  • 2 Large Onions


  • 300gms Boneless Chicken


  • 4tbsp Kashmiri Chilli Powder


  • 2tbsp Salt


  • 2tbsp Ginger Garlic Paste


  • 1tbsp Lemon Juice


  • 2tbsp Cream


  • 1tbsp Kasuri Methi


  • 1/2cup Hung Curd


  • 2tbsp Garam Masala


  • 3tbsp Butter


  • 3 Kashmiri Chillies


  • 10 cashews


  • 1tbsp Coriander Powder


  • 1tbsp Cumin Powder


  • 1tbsp Coriander

Directions

  • Soak Boneless Chicken for 30mins in Salt water.
  • Drain the Salt water and add 1tbsp Kashmiri Chilli Powder,1/2tbsp Salt,1tbsp Lemon Juice,1tbsp Ginger Garlic Paste, 1tbsp Food Colouring, 1tbsp Oil. Marinate for 30mins.
  • Add 2tbsp Butter and saute 2 Chopped onions, 1tbsp Salt until golden brown on low flame. Then, add 1tbsp Ginger Garlic Paste and cook until raw smell goes.
  • Add 4 Tomatoes, 10 Cashews and 100ml water and cook for 5mins.
  • Add 3 Kashmiri Chillies 1tbsp Coriander Powder, 1tbsp Cumin Powder, 1tbsp Garam Masala. Cover and cook for 10mins until tomatoes are cooked properly. Set aside for 10mins.
  • Air fry the chicken for 8mins on 180°C and 8mins on 200°C. Set aside.
  • Grind the mixture into a fine paste, sieve and set aside.
  • In a pan, add 2tbsp Oil,2tbsp Kashmiri Chilli Powder, 1tbsp Red food Colouring and mix on low flame. Add the paste and cook for 3mins until it boils.
  • Add the Fried Chicken, 2tbsp Fresh Cream and let it cook for 10mins with lid.
  • Add 1tbsp Kasuri Methi, Coriander Leaves, 1tbsp Butter and mix. Serve hot.