This is an authentic recipe for the world famous Indian Butter Chicken...
YOU WILL NEED:
2 Cups Chicken Tenders - Cut Into Bite Size Pieces
1 Head Fresh Garlic - Make Into Paste
1" Fresh Ginger - Make Into Paste
2 Teaspoons Coriander Powder (Dhaniya)
1 Teaspoon Red Chilli Powder
2 Teaspoon Cumin Seed Powder (Jeera)
1 Teaspoon Garam Masasa Powder
1/4 Tsp Tumeric Powder (Haldi)
1/2 Teaspoon Salt (Or To Taste)
2 Tablespoons Canola Oil
2 Teaspoons Butter
1/2 Teaspoon Cumin Seeds
1/2 Yellow Onion - Chopped
2 Tablespoons Dry Kasoori Methi
6 Fresh Roma Tomatoes - Diced
1/2 Green Chilli - Chopped
4 Pieces Raw Almonds
2 Tablespoons Tomato Paste
1 Teaspoon Honey
1/2 Cup Fresh Cream
1/4 Bunch Fresh Cilantro - Chopped Finely
METHOD:
For The Chicken:
1. Marinate chicken in HALF of the ginger and garlic paste, along with 1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin seed powder, 1/2 tsp garam masala powder and 1/4 tsp tumeric powder. Keep covered in fridge for 1 or 2 hours.
2. Add 2 tablespoons oil to pan. Saute chicken until 80 percent done. Remove from pan and set aside.
For The Gravy:
3. In the SAME pan, we're going to make the delicious butter chicken gravy. Add 1 teaspoon butter. Add full cumin seeds. Add onions and saute until golden.
4. Add the rest of the ginger and garlic paste and saute for 2 minutes.
5. Add kasoori methi and saute for a minute.
6. Add fresh tomatoes, green chillies (optional), 1tsp coriander powder, 1/2 tsp red chilli powder, salt and almonds. Simmer for 15-18 minutes until the tomatoes are FULLY cooked.
7. Turn off gas, allow gravy to cool.
8. Grind gravy in blender until smooth.
9. In another pan, add 1 teaspoon butter. Add the gravy back to this pan using a strainer (use strainer only if necessary. If you have a powerful blender, you will not need to strain the gravy). The gravy should be smooth and creamy. Add the tomato paste and honey.
10. Add cream and 1/2 tsp garam masala. Mix well.
11. Add chicken, cover and simmer for about 10-12 minutes. Transfer butter chicken onto a warm serving platter, sprinkle cilantro sprigs on top and serve hot with naan bread or parathas.
* TIP: Do NOT blend gravy while it is boiling hot, the liquid can explode out of the blender. If you do not have too much time to wait for the gravy to cool, throw in a bunch of ice cubes and stir before blending.
ALL RECIPES ON THIS BLOG ARE A COPYRIGHT OF NEELAM AT:
http://show-me-the-yummy.blogspot.com/
YOU WILL NEED:
2 Cups Chicken Tenders - Cut Into Bite Size Pieces
1 Head Fresh Garlic - Make Into Paste
1" Fresh Ginger - Make Into Paste
2 Teaspoons Coriander Powder (Dhaniya)
1 Teaspoon Red Chilli Powder
2 Teaspoon Cumin Seed Powder (Jeera)
1 Teaspoon Garam Masasa Powder
1/4 Tsp Tumeric Powder (Haldi)
1/2 Teaspoon Salt (Or To Taste)
2 Tablespoons Canola Oil
2 Teaspoons Butter
1/2 Teaspoon Cumin Seeds
1/2 Yellow Onion - Chopped
2 Tablespoons Dry Kasoori Methi
6 Fresh Roma Tomatoes - Diced
1/2 Green Chilli - Chopped
4 Pieces Raw Almonds
2 Tablespoons Tomato Paste
1 Teaspoon Honey
1/2 Cup Fresh Cream
1/4 Bunch Fresh Cilantro - Chopped Finely
METHOD:
For The Chicken:
1. Marinate chicken in HALF of the ginger and garlic paste, along with 1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin seed powder, 1/2 tsp garam masala powder and 1/4 tsp tumeric powder. Keep covered in fridge for 1 or 2 hours.
2. Add 2 tablespoons oil to pan. Saute chicken until 80 percent done. Remove from pan and set aside.
For The Gravy:
3. In the SAME pan, we're going to make the delicious butter chicken gravy. Add 1 teaspoon butter. Add full cumin seeds. Add onions and saute until golden.
4. Add the rest of the ginger and garlic paste and saute for 2 minutes.
5. Add kasoori methi and saute for a minute.
6. Add fresh tomatoes, green chillies (optional), 1tsp coriander powder, 1/2 tsp red chilli powder, salt and almonds. Simmer for 15-18 minutes until the tomatoes are FULLY cooked.
7. Turn off gas, allow gravy to cool.
8. Grind gravy in blender until smooth.
9. In another pan, add 1 teaspoon butter. Add the gravy back to this pan using a strainer (use strainer only if necessary. If you have a powerful blender, you will not need to strain the gravy). The gravy should be smooth and creamy. Add the tomato paste and honey.
10. Add cream and 1/2 tsp garam masala. Mix well.
11. Add chicken, cover and simmer for about 10-12 minutes. Transfer butter chicken onto a warm serving platter, sprinkle cilantro sprigs on top and serve hot with naan bread or parathas.
* TIP: Do NOT blend gravy while it is boiling hot, the liquid can explode out of the blender. If you do not have too much time to wait for the gravy to cool, throw in a bunch of ice cubes and stir before blending.
ALL RECIPES ON THIS BLOG ARE A COPYRIGHT OF NEELAM AT:
http://show-me-the-yummy.blogspot.com/
19 comments:
Made this! Was a hit with my kids. I like this recipe better than Madhur Jaffrey's. Yours uses fresh tomatoes and her recipe does not. It also tastes better. Maybe because of the methi. I did not add any green chilies because of my kids.
Just bookmarked this page. I was looking a this recipe. Will try this. Thanks.
Tried this recipe. It was a hit with my kids too!
Oh my god this recipe was fantastic! BEST butter chicken recipe EVER!! Thank you, Neelam!
Yummy recipe! Liked it.
This butter chicken recipe sounds awesome! Will try to make this for sure.
Chicken makhani is one of my favorite dishes! Thanks for posting this. Good recipe!!!!!
Absolutely delicious butter chicken recipe. Only thing is it too me too long to strain the gravy. Other than that, quite easy to make. Was really yummy!
Delicious butter chicken recipe!
Good recipe!
Why do you use almonds instead of cashews?
At Karina: Yes, it does take time to strain the gravy. However, if you have a powerful blender such as BlendTec or VitaMix then you do not need to strain your gravy - just blend for 30-60 seconds until completely creamy. No straining required.
At Sarika: Because heart-healthy almonds may not only help lower (LDL) bad cholesterol, but almonds contain tryptophan which may also help with brain development. Almonds are also rich in folic acid and Vitamins B and E.
I like the idea of using almonds instead of cashews. So much healthier! Smart idea!!!!!!!!
Wow this recipe came out absolutely delicious!!!!!! Thank you!
Made this recipe after trying several other butter chicken recipes and I must say this is my favorite. Using a blender is a great idea. Saved me so much time - I didn't think of it until I saw this recipe.
Fantastic recipe! Tasted really good.
Excellent recipe.
Yum! Love butter chicken!
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