Nepali

Butter Chicken

March 1, 2016

Can I start with I have been slacking a lot lately? Past week I pretty much sat on my couch and watched movie after movie until I almost got migraine. I have a very weird schedule at work, it’s 7 on and 7 off. Yes that’s right I work 7 straight days 10 hours a day and I am off for 7 straight days. I get super exhausted by 7th day of my work almost in a zombie state you can say. Takes me almost two days to catch up on my sleep and regain all my energy back. Past week I needed more then 2 days I guess 😀 😀 . I woke up this morning and told myself, I gotta make something before I go back to work tomorrow, so I don’t feel super guilty of not doing anything productive. Last night my bhauju (sister-in- law) mentioned she was looking for butter chicken recipe in my blog obviously she couldn’t find it there 😀 . So decided to whip up this dish today, this is a very rich dish as we use cream and butter. Serve this dish with jeera rice or naan on side. This is not a regular weekday dish that gets cooked in my kitchen 😀 , but when I want to make something special I always love to make butter chicken coz its amazingly flavorful and delicious. And Mr. Boyfriend loves it 😀 . For me,the secret of making  a great appetizing food is constantly tasting your food while cooking until you achieve the flavor you want. And everyone’s cooking style is different form one another thus tastes different, and I think thats the beauty of cooking 😀 . I hope you guys have a great week.

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Photo Mar 01, 2 45 19 PM

Butter Chicken
 
Ingredients
  • 1.5 pound boneless chicken
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon chili paste (adjust according to the taste)
  • 1 tablespoon tomato paste
  • 1 medium size diced tomato
  • 1 tablespoon fenugreek leaf
  • ⅓ cup heavy whipping cream
  • ⅓ cup whole cashew
  • ½ table spoon tomato ketchup
  • 1 small size chopped onion
  • Salt to taste
  • 1 cinnamon stick
  • 1 bay leaves
  • 4 tbsp unsalted butter
  • 1.5 tablespoon cumin coriander powder or meat masala
  • ½ cup water
  • ¼ cup oil
Instructions
  1. In the medium size mixing bowl add the cube size chicken.
  2. Add ½ teaspoon salt and red pepper, 1 teaspoon oil.
  3. Also add half the portion of ginger and garlic paste to the mixing bowl .
  4. Mix it and set it aside to marinate for approximately 20 minutes. (Meanwhile I do all my dicing and prep for the sauce).
  5. In medium size deep pan add ¼ cup vegetable oil, once its hot add the marinated chicken and fry it (can be baked if preferred).
  6. Once it turns slightly brown take it out and set it aside. (it doesn't have to be cooked all the way, we just want to make sure all the water from the chicken is evaporated).
  7. Now for the sauce, we are going to use the same pan and leftover oil (flavorful).
  8. Add bay leaves and cinnamon stick to the pan and saute it for minute or so, add the onions and cook until it is golden in color.
  9. Now add all the remaining ingredients to the pan (garlic/ginger paste, chili paste, tomato paste, diced tomatoes, fenugreek leaves, cashews, ketchup, cumin coriander powder, salt to taste).
  10. Tomato ketchup adds a little zing to this dish.
  11. I prefer using tomato paste over puree because paste is more concentrated and helps me achieve beautiful color without adding food color.
  12. Cook it for 2 minutes and add the heavy whipping cream to it.
  13. Let the sauce shimmer for another 2 minute or so and set it aside to cool down.
  14. Make sure to get the bay leaves and cinnamon stick out of the sauce before blending it.
  15. Make a very smooth puree of the mixture.
  16. Heat 4 tbsp of butter to the same pan, add the fried chicken and also add the butter chicken sauce we just prepared.
  17. Cook the mixture for 5 minutes in a low heat. This is the time when you add some water or heavy whipping cream to adjust the consistency or creaminess of the dish .
  18. Serve it with the side of Jeera rice or naan.

 

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