RESTAURANT STYLE BUTTER CHICKEN BOWL

recipe

INGREDIENTS

Yoghurt ¼ cup

Ginger garlic paste 2 tsp

Lemon juice 1 tbs

Kashmiri red chilli powder 1 tsp

Turmeric powder ½ tsp

Coriander powder 1 tsp

Red chilli powder ½ tsp or to taste

Dried fenugreek leaves 3 tsp

Boneless chicken cubes 500g

Cooking oil 3 tbs

Charcoal for smoke

Cumin seeds 1 tsp

Cinnamon sticks 2

Cloves 5-6

Bay leaf 1

Garlic (sliced) 4-5 cloves

Ginger 1 inch piece

Tomatoes (cubes) 3 large

Onion (chopped) 1 large

Green chillies (sliced) 1-2

Cashew nuts 8-10

Dried red chillies 2-3

Fresh coriander 2 tbs

Himalayan pink salt 1 tsp or to taste

Water 1 and½ cup or as required

Butter salted 100g

Cream (room temperature) 1/3 cup

DIRECTIONS

* In a bowl, add yoghurt, ginger garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder, coriander powder, red chilli powder, pink salt, dried fenugreek leaves and whisk well.

* Add chicken and mix well, cover and marinate for 30 minutes.

* In a wok, add cooking oil, marinated chicken, mix well and cook on medium flame until chicken is tender (10-12 minutes) then cook on high flame until it dries up.

* Give coal smoke for 2 minutes and set aside.

* In a saucepan, add cooking oil, cumin seeds, cinnamon sticks, cloves, bay leaf, garlic, ginger and sauté for a minute.

* Add tomatoes, onion, green chillies, cashew unstudied red chillies, fresh coriander, pink salt, water and mix well, cover and cook on medium flame for 8-10 minutes.

* Turn off the flame, blend well and set aside.

* In the same wok, add butter and let it melt.

* Add blended mixture through sifter, mix well and cook on medium flame for 2-3 minutes, cover and cook on low flame for 12-15 minutes.

* Turn off the flame, add cream and mix well.

* Turn on the flame, add cooked chicken, mix well and cook on low flame for 4-5 minutes.

* Add dried fenugreek leaves, cover and simmer on low flame for a minute.

* Serve butter chicken with boiled rice, garlic naan and garnish with fresh coriander, butter and cream.

Courtesy: Food Fusion Recipe by Seema Hanif