Recipe : Butter Chicken
Preparation Time : 60 minutes
Serves : 4
Tandoori chicken – 1 (cut into medium sized pieces)
Tomatoes – ½ kg
Butter – 100 gms
Tomato sauce – 2 tbsp
Chili powder – 1 tsp
Cashew nuts (powdered) – 4 level tbsp
Sugar – 1 tsp
Water – ½ cup
Bay leaf – 1
Thick cream – ½ cup
Chop the tomatoes.
Now add water and bay leaf and boil for 15 minutes.
Make puree by sieving the mixture. This should be about 2 cups.
In a pan, heat butter and fry the powdered cashew nuts to a golden color.
Reduce heat and add the tomato puree, tomato sauce, chili powder and sugar and while stirring, bring it to a boil.
Cook for 5 minutes and add the chicken pieces.
Cook further for 5 – 7 minutes.
Before serving add thick cream.
Garnish with chopped coriander leaves.
Tips & Variation
You may use boneless chicken for roasting, if you so prefer.
You can use ready tandoori chicken and use the same gravy mix if in a hurry.