Butter Chicken

IMG_20170516_102115903-01

Marinate chicken preferably boneless breast pieces in Kashmiri Red Chilly, Turmeric, Salt and lemon juice. You can let it sit for an hour over simply freeze it and let it thaw over an hour when you plan to cook it.

Heat ghee or butter in a heavy pan and add the chicken pieces. Cook covered on high heat for about 10 minutes. Remove the still partially raw chicken and keep aside. Its important that you don’t fully cook the chicken. If its cooked now, it will overcook later when you add it to the gravy. If chicken is overcooked there is only one thing you can do with it. You ask what….lets chew on that.

Now in the left over oil and masala add some more butter, some cardamom, cloves and a stick of cinnamon.  Fry 3 chopped onions till they are almost browned and are at perfect sweetness.

Now add 200 grams of tomato puree. NOT KETCHUP. Do not add any product containing sugar or honey like the restaurants do. That is simply cheating your senses and destroying the simple sweetness of well done onions. Cook covered for some 6-7 minutes on medium flame. Add the chicken and also add about 100 ml of either fresh cream or milk. Fresh cream is better but milk will do as well.

IMG_20170516_100503660~3-01

Combine and check for salt. You may need to add a little. Serve hot with rotis.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s