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Butter Chicken
Butter Chicken

Smita Joshi

Nutri-rating

Nutri-rating

Prep Time

0 : 0

Hours
Cooking Time

1 : 0

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 1.49 g
Sat Fat 0.303 g
Salt 97.6 mg
Sugars 1.45 g
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Ingredients
  1. Tandoori chicken - 200grams (shredded )
  2. Onion - 1 large
  3. Tomatoes - 4 (400gms)
  4. Almonds - 15
  5. Kasuri methi (dried fenugreek leaves) - 2 tsp
  6. Kashmiri Chilly powder - 1/2 - 1 tsp
  7. Ginger Garlic Paste - 1/2 tsp
  8. Cumin powder - 1/4th tsp
  9. Coriander powder - 1/4th tsp
  10. Home made garam masala - 1/8th tsp
  11. Butter /oil - as required
  12. Salt - According to taste
  13. 2 teaspoon Yogurt
  14. 2 cupr water
Steps
  1. For home made garam masala: Dry roast and then grind 4 tsp cumin seeds, 4 tsp coriander seeds, 2 tsp full black pepper, 6 cloves, 2 inch cinnamon stick, 4 cardmom - 4, 2 tsp fennel seeds, 2 star aniseed and 2 red chillies.
  2. Soak the almonds, peel and grind to soft paste using 2 tsp yogurt.
  3. Heat butter in a cooking vessel, add onion slices and fry till it is light golden colour then add ginger garlic paste. Saute.
  4. Add tomato cubes and fry till it leaves oil on sides of vessel. Once the onion and tomato cools down, grind to fine paste.
  5. Add some more oil/ butter to the same vessel and fry onion - tomato puree on medium flame for few minutes.
  6. Add spices, almond paste and kasuri methi. Fry for a minute. Add half glass water and cook to desired consistency.
  7. Separate the chicken from bones. Shred the meat and add to the gravy. Cook for a minute. Garnish with fresh cream (optional). Serve hot with rotis, paratha or phulkas.