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Sunday, May 29, 2011

Butter Chicken

Butter Chicken is perhaps one of the most popular dishes to be ordered at any Punjabi restaurant. Chicken pieces simmered in a rich gravy, this is one curry which is low on the heat index. As one moves towards the Northern reaches of India, it even gets progressively sweeter and richer. However at the same time, it has a calorie count that is guaranteed to send you scurrying for the nearest gym on the very next day. At least some health freaks like me would be feel the same way !!

But it is my personal opinion that this is one dish that is enjoyed best at the roadside dhabas where it acquires a whole new flavor !! This is my own recipe which is relatively lower in calories and equally tasty. The trick lies in marinating the chicken for a longer duration and then cooking it on a low flame.

Read for the recipe -


















Cooking Time Required: 35 mins

Ingredients:

For marination -
  • 300 gm chicken pieces
  • 2 tbsp thick yogurt
  • 1 tsp ginger-garlic paste
  • 7-8 almonds ( 7-8 nos )
  • 2 green cardamon
  • 3 cloves
  • 1 inch cinnamon
  • 2 bay leaf
  • 1/2 tsp red chilli powder
  • 2 medium sized tomatoes
  • 2 pinch turmeric ( a pinch )
  • salt to taste

For cooking Butter Chicken :
  • 4-5 crushed garlic cloves
  • 1 large onion (finely chopped)
  • 1/2 tsp chilli powder
  • 1 inch cube cooking butter
  • 2 tsp oil ( 1 tsp )
  • 1/5 tsp garam masala
  • 1 tsp kasuri methi 
  • 2 tsp honey 
  • salt
Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a sooth paste. Add yogurt &
ginger-garlic paste and blend for 30 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.


Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Add 1 tsp coriander
leaves along with 1 cup water and simmer for 2 mins.

Remove from the stove and add the cream. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with rotis.





7 comments:

  1. looks like a professionally done recipe :P good one dear!

    ReplyDelete
  2. Prefect looking butter chicken, mouthwatering here..feel like finishing them..

    ReplyDelete
  3. Wow! I can almost smell it! So tempting! So creamy and rich!

    ReplyDelete
  4. Creamy n yummy looks like the restaurant gravies....

    ReplyDelete
  5. nicely prepared dear...looks soooo delicious and creamy...:)

    ReplyDelete
  6. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

    ReplyDelete
  7. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

    ReplyDelete

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