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Butter Chicken

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1/2 cup ingredient one
1. Prick the Chicken pieces with a fork.
2. Add red chilli powder, salt and lemon juice, mix well.
3. Cover with cling wrap and keep in fridge for 30 mins.
4. Mix yogurt, ginger garlic paste, chilli podwer, salt and garam masala
5. Cover with cling wrap, put in the refrigerator for 2 hours.

For the Gravy
1. Heat 2 tbs in a deep nonstick pan on low heat.
2. Add green cardamom and mace, cook till fragrant. 
3. Add ginger-garlic paste and saute for 1 min. 
4. Add puree of 12 tomatoes, salt and red chilli podwer cook for 15-20 mins. 
5. Add roasted kasoori methi and mix.
6. Add remaining butter and cook a few more mins. 
7. Add Honey and cream, and cook for a few more mins.
8. Add the chicken pieces. 

For the pieces 
1. Preheat oven to 400 F.
2. Keep marinated pieces in a covered aluminium foil wrap for approx. 20 mins.