BUTTER CHICKEN

Butter chicken or Murgh makhani is a very popular dish. Traditional recipes of this dish requires long preparation process and cooking time... I have given below a recipe which reduces both but the dish tastes simply superb... This recipe is not for the calorie conscious because it is loaded with butter and oil...

Serves = 6 


Ingredients

1 whole chicken cut into small pieces

2 onions chopped

2 tomatoes pureed

1 tbsp ginger paste

1 tbsp garlic paste

10 cashew nuts, ground to paste

1 1/2 tbsp butter

3 tbsp cream

1 tsp red chilli powder

Salt to taste

Coriander leaves

3/4 cup oil

Oil for frying


For the marinade 

5 tbsp curd

1 tbsp garam masala

2 tbsp lime juice

1 tbsp cumin powder

Method

Marinate the chicken in the marinade for an hour. Heat oil in a pan and fry the chicken until done. Keep aside. You can also use a skewer to grill the chicken pieces in an oven. This will add an extra taste to the chicken and reduce the calories.

Then heat oil in a pan, add onions, cook for some time, then add garlic and ginger paste and cook till the raw smell goes. Then add cashew paste, tomato paste and red chilli powder and cook for 10 minutes. Then add butter, cream and salt. Mix well, then add the chicken pieces and cook till done. Garnish with coriander leaves. Serve hot with chapathi or naan.

Tip:

If you are in a hurry and want to make this curry in a jiffy, then you can follow this method. Just take a pressure cooker, heat oil and add onions, garlic and ginger paste, saute for about 1 minute. Then add cashew paste, tomato paste, red chilli powder, salt, butter, and cream and mix well. Then add the uncooked chicken pieces which have been marinated directly along with the marinade. ( You are doing this to save time so you don't need to deep fry them). Mix well and cook for a minute. Then add coriander leaves and about 2 cups of water. Close the lid and cook for 10 minutes. Serve hot with roti, chapathi or naan.