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BUTTER CHICKEN
  • 1 whole chicken
  • 2 tomatoes puree in a blender
  • 2 onions, chopped
  • 1 tbsp ginger-garlic paste
  • 15 cashew nuts paste
  • 1 ½ tbsp butter
  • 3 tbsp cream
  • 1 tsp chilli powder
  • Oil for frying
  • salt to taste

  • For the marinade :
  • 1 tbsp tandoori masala
  • ½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
  • 2 tbsp lime juice
  • ½ tsp jeera
  • 5 tbsp yoghurt
    1. Marinate the chicken in the marinade for 1 whole hour.
    2. Heat oil in a non-stick pan and fry the chicken for 10 minutes.
    3. Remove the chicken and keep aside.
    4. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
    5. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
    6. Add the butter and the cream and the chicken.
    7. Mix well and cook till done.
    8. Garnish with coriander.

     
     

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