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Thursday, December 27, 2012,10:41 PM by
Ponmathi Srilekha.S

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BUTTER CHICKEN

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pour the ground smooth spice mixture over the chicken, cover and refrigerate for about 8-10 hours.
  • Heat the fat in a heavy-based pan. Add the whole spices and fry for about half a minute.
  • Add the onion, sauté until it turns soft and translucent.
  • Add the chicken and the marinade to the pan, combine the ingredients stirring occasionally and fry for about 20-25 minutes.
  • Cover and cook for another 10-15 minutes stirring occasionally. When the oil rises to the surface and the mixture has reduced, stir in the milk.
  • Add more milk if needed and coat well with the sauce. Mix the cream and fresh coriander into the sauce and heat through.
  • Serve with Mango Chutney and Mixed Vegetable Rice.

INGREDIENTS

  • 500 grams skinless chicken fillets cut into bite- sized Pieces
  • 50 grams ghee or unsalted butter
  • 1 tablespoon IDHAYAM Sesame oil
  • 50 grams onion, finely sliced
  • 150 ml milk
  • 2 tablespoons single cream
  • 2 tablespoons finely chopped fresh coriander
  • Salt and freshly ground black pepper, to taste

Whole Spices

  • 2-3 cardamom pods, crushed
  • 2-3 cloves
  • 1-2 bay leaves

Ground - to Smooth Spice Paste

  • ½ teaspoon chilli powder
  • ½ teaspoon fennel
  • ½ teaspoon garam masala
  • 100 ml natural yogurt
  • 50 grams ground almonds
  • 500 grams tomatoes, peeled and chopped
  • 1 tablespoon tomato puree
  • 1 inch piece of ginger
  • 2-3 garlic cloves
  • 1 teaspoon ground cinnamon
  • 1-2 green chillies, deseeded and cut in half lengthways

9 comments for “Butter Chicken”

  • Posted Sunday, February 12, 2023 at 11:48:24 PM

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