BUTTER CHICKEN

A particular punjabi curry..as every one knows that punjabis are very much lovers of milk and milk products, most of them are non vegetarians.....they use desi ghee and butter mostly for their cooking..my neighbour is also a sardar,their curry always taste awesome , obviously!!!. But in my house i mostly prefer healthy cooking, so i never tried complete punjabi dish....But this time as the name itself confirms that , butter is a must !!!!! In  restaurants , they add rich of cashewnuts and food colour for this dish...as this is a homemade butter chicken, i avoided colour and used only small amount of cashewnut and substituted colour with kashmeri mirch...so if u ppl prefer for taste...just add all these little bit more...

Ingredients:

         

1. Chicken	1/2 kg
2. Butter	100 gms
3. Onion	2 nos
4. Tomatoes	2 nos
5. Ginger / Garlic paste	2 tblsp
6. Cloves	4 nos
7. Elaichi/cardomom	4 nos
8. Cinnamon sticks	2 nos
9. Coriander leaves	1/2 cup
10.Turmeric pwd	1/4 tsp
11.Coriander pwd	2 tsp
12. Red chilli pwd	1tsp
13. Kashmeri chilli pwd	1 tsp
14. Salt	to taste
15. water	1 cup
16. Cashew nut	25 gms

             

Method:

1. In a thick bottom vessel , add chicken, water,salt and turmeric pwd...cook the chicken until its semi cooked ,keep the lid closed..

2. a) Now cut the onion into dices and saute it in little oil until it tenders and blend it in a blender to make a paste.

    b) In a vessel, cook the tomatoes until the skin starts to break, then remove the hot water and add cold water . Now peel the skin and blend it in a mixer to make a puree..   

    c) Soak the cashewnut for an hr and make a paste of it..   

    d) Dissolve the coriander pwd, chillipwd in 2 tblsp of water and mix well with a spoon...

3. In a non stick kadai , add little oil , and then butter ( oil is added to avoid the burning of butter) , add cloves, cardomom/ elaichi , cinnamon sticks and roast it..

 4. To this add ginger / garlic paste and saute till it turns golden brown..

 5. Now add only the chicken pieces (dont take water remaining in the vessel) and saute until the ginger garlic paste gets absorbed by the chicken..

 

 6. Now add the diluted pwds to the chicken and mix well..the raw smell of the pwds must go ...

 7. Now add the onion paste and saute well until the paste turns light brown..

 8.Now add tomato puree to it and saute well...

 9. After 3 mints add the remaining water in which chicken was cooked and cook until the gravy thickens...

10. Now add the pasted cashewnut and again give a boil..

11.Once the chicken is completely cooked switch off the stove and add chopped coriander leaves..

serve hot with naan and chapathis.

BUTTER CHICKEN readyyy!!..