The Punjabi butter chicken never goes out of style, but one needs to cook it just right for it to leave a lasting impression.
Ingredients
1 kg minced chicken (with bone or boneless)
1 tsp Kashmiri chilli powder
½ tsp salt
2 tbsp yogurt
½ tsp sugar
1 tsp refined oil
½ tsp ground garlic
Mix the ingredients and keep aside for 1 hour
1 tsp garlic paste
1 tsp ginger paste
1 ½ cups large onions, cooked and ground
1 ½ cups tomato, cooked, de-skinned and de-seeded
½ cup soaked and ground cashew nuts
1 tbsp ground dried fenugreek
1 tsp powdered cardamom, cloves and cinnamon
1 tsp pepper powder
¼ tsp cumin powder
1 tbsp Kashmiri chilli powder
100gm butter
Fresh cream, as required for the gravy
Preparation
Heat the pan and add half the butter
When it heats up, fry the marinated chicken pieces in it, and then keep aside
Save the water oozing from the chicken when it's getting cooked
Add the remaining butter to the pan
When it heats up, add ginger and garlic paste and sauté well
Add ground large onion and sauté. Add a little salt
Add ground tomato and sauté
When the raw smell leaves, add 1 tbsp Kashmiri chilli powder and all the powder masala and stir well
Sauté in low heat. Add the fried chicken pieces along with the water oozing from the chicken pieces
Cook under the lid until tender
Add ground cashew nut and kasuri meithi and stir well
Add fresh cream and mix well
Add a little sugar or salt if required
Transfer it to a serving bowl after it heats well
Garnish with a little butter and fresh cream
