Name: Butter Chicken - Spicy
Prep time: 30 min
Total time: 30 min
Ingredients: 500 gm Chicken (Cleaned and cut into small pieces, boneless); 1/2 cup Plain thick yogurt; 1 tsp Garam masala; 1 tsp Cumin powder; 2 tsp Tandoori masala; 1 tsp Ginger paste; 1 tsp Garlic paste; Juice of 1/2 lemon; salt (to taste); Butter (for frying); For Gravy; 1 no Onion (finely chopped); 1 1/2 tsp Garlic paste; 1 1/2 tsp Ginger paste; 2 nos Tomatoes (finely chopped); 2 tbsp Tomato sauce or paste; 1/4 cup Fresh cream; 2 tsp Honey or sugar (check the sweetness or add less); Coriander leaves (chopped); Salt (to taste); 1 tsp Kashmiri chilli powder; 4-5 nos Cashew nuts (soaked in hot water); Fenugreek leaves (few)

Butter Chicken – Spicy

By curryadmin

• August 1, 2019

Butter Chicken - Spicy

An easy and delicious dish to prepare

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

500 gm Chicken Cleaned and cut into small pieces, boneless
1/2 cup Plain thick yogurt
1 tsp Garam masala
1 tsp Cumin powder
2 tsp Tandoori masala
1 tsp Ginger paste
1 tsp Garlic paste
Juice of 1/2 lemon
salt to taste
Butter for frying
For Gravy
1 no Onion finely chopped
1 1/2 tsp Garlic paste
1 1/2 tsp Ginger paste
2 nos Tomatoes finely chopped
2 tbsp Tomato sauce or paste
1/4 cup Fresh cream
2 tsp Honey or sugar check the sweetness or add less
Coriander leaves chopped
Salt to taste
1 tsp Kashmiri chilli powder
4-5 nos Cashew nuts soaked in hot water
Fenugreek leaves few

Instructions

Combine the ingredients for marinade and put in the chicken pieces.
Mix well and leave it to marinade in a fridge for an hour.
Melt butter in a pan on medium flame and fry the chicken pieces.
Cook the chicken till it is 3/4th done. :- Later it will cook in the gravy.
In the same pan, add little butter and fry onions, ginger and garlic paste.
When it turns brown add chilly powder and add tomatoes. :- Continue frying at low heat till the tomatoes are mashed up.
When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
Pour the gravy back to the pan and allow to cook on low flame .
Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
Heat a pan and dry fry the fenugreek leaves.
Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.
:- Serve on a plate and add chopped coriander leaves and remaining cream.