Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, April 8, 2011

Butter Chicken

  1. Chicken-500 gm(boneless)
  2. Butter-100 gm
  3. Onion-1 large(chopped)
  4. Tomato-2 medium(cut into small pieces)
  5. Red chili powder-1 ts
  6. Cumin powder-1 ts
  7. Coriander powder-1 ts
  8. Garam mashala powder-1 ts
  9. Ginger paste-1 ts
  10. Garlic paste-1 ts
  11. Fresh cream/heavy whip cream-1/2 cup
  12. Yogurt-2 Tbs
  13. Lime juice-1 ts
  14. Almond-5 pcs
  15. Sugar-1/2 ts(optional)
  16. Oil-6 Tbs
  17. Salt-1 ts or according to your taste
  1. Cut chicken into small pieces,wash and drain water.
  2. Add 1/2 ts red chili powder,1/2 ts cumin powder,1/2 ts coriander powder,1/2 ts ginger paste,1/2 ts garlic paste,yogurt,lime juice and 1/4 ts salt to the chicken. Leave it for marinate around 30 minutes.
  3. Heat oil a pan in medium heat. Fry chicken lightly. Remove from the pan and keep aside.
  4. In the remaining oil add onion,tomato,almond,and the remaining powder and paste ingredients(except garam mashala powder). Stir for a while. Add 1 cup water and cook around 5 minutes or until tomato and onion become tender. Allow it to cool.
  5. Place it in a blender and make a fine paste.
  6. Heat a pan in medium heat. Add butter and allow it to melt. Add the paste,water and salt. Now add the cream and mix well. Cook it for 3 minutes.
  7. Add chicken and cook it around 5 minutes. Add garam mashala powder and sugar. Cook another 5 minutes or until you get your desired consistency.
  8. Serve with chapati, rice or naan.


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