MULTICUISINE

                                                                        MULTICUISINE



                                                                 BUTTER CHICKEN
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Ingredients

  • 700 gm raw chicken

  • For the Marinade:
  • 1 tsp red chili powder
  • 1 tsp ginger and garlic paste
  • Salt to taste
  • 1/2 kg curd

  • For the Gravy:
  • 175 gm white butter
  • 1/2 tsp black cumin seeds
  • 1/2 kg tomato, pureed
  • 1/2 tsp sugar
  • 1 tsp red chili powder
  • Salt to taste
  • 100 gm fresh cream
  • 4 green chilies, sliced
  • 1/2 tsp fenugr leaves, crushed

  • How to Make Butter Chicken

    • For marinating the chicken
    • In a mixing bowl, mix red chili powder, ginger garlic paste, salt and curd.
    • Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.
    • Roast the marinated chicken in a tan door or an oven for about 10-12 minutes until it is three-fourth done.
    • Heat half the quantity of white butter in pan.
    • Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chili powder and salt. Mix well.



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