Butter Chicken
Submitted by swaroop54
- 2 tsp red chilli powder, divided
- 1 tsp ginger garlic paste
- Salt, to taste
- 1 lb curd
- 1½ lb raw chicken
- 7 tbsp white butter
- ½ tsp black cumin seeds
- 24 oz pureed tomato
- ½ tsp sugar
- 5 tbsp white butter
- 3.5 oz fresh cream
- 4-5 sliced green chillies
- ½ tsp crushed fenugreek leaves
Mix 1 teaspoon red chili powder, ginger garlic paste, salt and curd together. Add the raw chicken and let marinade overnight in the refrigerator.
Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes until it is 75% done.
For the gravy, heat 7 tbsp white butter in a saucepan over medium heat. Add black cumin seeds, tomato puree, sugar, 1 tsp red chili powder and salt. Mix well.
Mix the gravy together with the prepared chicken, remaining 5 tbsp white butter, fresh cream, sliced green chilis and crushed fenugreek leaves.
Cook until chicken is done.
Serve hot with rice or naan.
- If you do not have access to curd (and don't want to make your own) substitute plain, unsweetened yogurt for it.
Submit!
