Friday, September 7, 2012

Butter Chicken | பட்டர் சிக்கன்

Butter chicken is a pleasing meal with a richly spiced sauce that melds right into the chicken. This is made with pureed juicy tomatoes and spices, cooked in butter.

Ingredients :-

Chicken - 300 gms ;
(Cleaned, patted dry and cut into small pieces – Use , chicken thighs or a combination of breast & thighs)

For Chicken Marination :-
Yogurt - 1/2 cup ;
Ginger-garlic paste - 1tablespoon ;
Coriander powder - 1teaspoon ;
Garam masala - 1teaspoon ;
Salt to taste ;
Chilli powder - 1teaspoon ;
For Gravy :-
Onion - 1 chopped ;
Tomato puree - 2 cups ;
Ginger garlic paste - 1 teaspoon;
Cashewnuts - 2tablespoons ;
Heavy cream - 1/4 cup ;
Butter - 4 tablespoons ;
Salt to taste ;
Water as needed ;

Red chilly powder - 2 teaspoon ;
Coriander powder - 1tablespoon ;
Garam masala powder - 1 teaspoon ;
Cloves - 4 ;
Cinnamon stick - 1 inch ;
Bay leaves - 2;
Cumin seeds - 1/2 teaspoon ;
Method :- 
1). Combine all the ingredients mentioned for the marination in a bowl along with chicken.  Refrigerate the chicken pieces  and marinate it for at-least 1 hour.
2). Boil onions until they are soft. When done drain, cool and grind it into smooth paste.
3). Soak the cashewnuts in hot water for 30 minutes. Then grind into smooth paste by adding required amount of water.Keep it aside.

4). Preheat the oven at 400 deg F.Place the marinated chicken pieces in the baking sheets,slightly spray the cubes with cooking spray or brush the cubes with the oil.
Bake the cubes for about 25 minutes or till done. (or) Heat 1tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
Note:-  Do not overcook, as the chicken will dry out and get fibrous.
5). Heat a pan and add 2tablespoons of butter, When butter melts, add the ingredients in 'seasoning' and fry till you get nice aroma from the spices.
6). Then add onion paste and fry till paste slightly changes its original color. Stir in the ginger garlic paste and fry till raw smell goes off. Add tomato puree and mix well.
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7). Now add red chilly powder, coriander powder, and fry for a minute. Cover and cook till the gravy leaves the sides of the pan. Keep stirring occasionally, the gravy might stick to the bottom. Take care while stirring as the gravy drops may splash on you. Add garam masala and adjust the salt.Cook for 5 to 6 minutes. When you see oil separating out of the gravy, add about 1 cup of water. At this point let the gravy be thin because the gravy will become thick after you add cashew nut paste. If you find the gravy is still thick, add more water and adjust the gravy.
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8). Add cashew nut paste and remaining butter.  Cover and cook till the raw smell goes from the paste and also the gravy becomes thick. Stir frequently because the gravy may stick to the bottom and will burn quickly.
9). Finally add heavy cream and baked chicken pieces and simmer the gravy for about 5 minutes.
Turn off the flame and garnish with the butter or chopped cilantro.
This gravy is  best served with Indian breads or flavored rice.
Notes :-
# For the best result marinate the chicken pieces for 24 hours.
# The more time it is marinated, the better it will absorb the spices and the tastier it will be.
# You can substitute the cream with yogurt or butter but it doesnt give rich flavour like this. Typically butter chicken uses heavy cream.

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Related Posts :-
Click here for more :- Chicken Recipes
Click here for more :- Bread Accompaniments 



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