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Indian Butter Chicken

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Serves: 4

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This is my personal recipe. Whoever eats this asks for the recipe. This is my bulls eye

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Ingredients

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  • 800 grams chicken (cut into pieces)
  • 400 grams tomato puree
  • 3 teaspoons ginger and garlic paste
  • 4 green cardamom
  • 4 cloves
  • 1 stick cinnamon
  • 4 tablespoons cashew nut paste
  • ½ teaspoon red chilli powder
  • 125 ml cream
  • 100 grams butter
  • 1 green chilli
  • fresh coriander

Method

  1. Heat butter in a heavy bottomed pan.
  2. Fry green chili, ginger & garlic paste.
  3. Add green cardamoms, cloves and cinnamon stick.
  4. Add Tomato Puree and saute till oil is separated.
  5. Now add cashewnut paste and red chili powder, again saute for 10 minutes.
  6. Add chicken pieces to the gravy and cook for 10 minutes.
  7. Pour 1 cup pf water, bring to a boil and cover cook it till the chicken is tender.
  8. When the oil comes on the top, turn off the heat, add cream and garnish with fresh coriander.
  9. Serve with Indian Naan.

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