Butter Chicken - 1

Butter Chicken

Serves –  3

Preparation Time: 15 minutes

Cooking time : 20 minutes

Ingredients

For marinate

Boneless Chicken  - 250 grams

Kashmir Red Chili Powder - 1/2 tspn

Salt - 1/2 tspn

Ginger Garlic paste - 1/2 tspn

Egg white - 1

Maida - 1 tbspn

cornflour powder - 1 tbspn

oil - for frying

For Tempering - 1

Butter + Oil - 1 tbspn

Chopped Spring Onion - 3 tbspn

Kashmir Red Chili Powder - 1 tspn

Del Monte Tomato Paste  - 2 tbspn 

Ripe Tomato medium  - 2 nos

Roasted Cashew nut - 50 gram

Roasted Cumin powder - 1 tspn

Dry kasuri methi (methi leaves) – 1 tbspn

salt - 1/2 tspn

sugar - 1 pinch

Nestle Cream - 1/2 tin

For Tempering - 2

Butter - 50 gram

chopped green chili -2 nos

chopped coriander leaves - hand full

For Garnishing

Capsicum 

Method

1. Marinate the chicken with the above masalas keep aside for 10 minutes and fry it

2. Grind Tomato along with cashew nut in a mixie

3. In a wide pan heat butter +oil and add Spring onion fry for 2 minutes. Add ground tomato+cashew nut, Del Monte tomato paste,salt,kashmiri red chili powder,cumin powder,sugar, methi leaves, nestle cream Boil for 5 minutes, and keep the flame medium heat and add enough water, boil for 10 minutes.

5. After 10 min boiling, the raw smell goes away then add the fried chicken pieces.

6. Finally temper the above said Tempering - 2 and add it to chicken. 

It is a rich gravy ,  suitable for Naan , parotta, Fried rice.

Linking to Del Monte and worldfoody.