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Last Updated Thursday December 08 2016 08:39 PM IST

Butter chicken

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Butter chicken

The Punjabi butter chicken never goes out of style, but one needs to cook it just right for it to leave a lasting impression.

Ingredients

1 kg minced chicken (with bone or boneless)

1 tsp Kashmiri chilli powder

½ tsp salt

2 tbsp yogurt

½ tsp sugar

1 tsp refined oil

½ tsp ground garlic


Mix the ingredients and keep aside for 1 hour


1 tsp garlic paste

1 tsp ginger paste

1 ½ cups large onions, cooked and ground

1 ½ cups tomato, cooked, de-skinned and de-seeded

½ cup soaked and ground cashew nuts

1 tbsp ground dried fenugreek

1 tsp powdered cardamom, cloves and cinnamon

1 tsp pepper powder

¼ tsp cumin powder

1 tbsp Kashmiri chilli powder

100gm butter

Fresh cream, as required for the gravy


Preparation

Heat the pan and add half the butter

When it heats up, fry the marinated chicken pieces in it, and then keep aside

Save the water oozing from the chicken when it's getting cooked

Add the remaining butter to the pan

When it heats up, add ginger and garlic paste and sauté well

Add ground large onion and sauté. Add a little salt

Add ground tomato and sauté

When the raw smell leaves, add 1 tbsp Kashmiri chilli powder and all the powder masala and stir well

Sauté in low heat. Add the fried chicken pieces along with the water oozing from the chicken pieces

Cook under the lid until tender

Add ground cashew nut and kasuri meithi and stir well

Add fresh cream and mix well

Add a little sugar or salt if required

Transfer it to a serving bowl after it heats well

Garnish with a little butter and fresh cream

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