Ingredients
Chicken Marination
- Chicken 1 and 1/2 kg, cut into cubes
- Fennel seeds 1 and 1/2 heaped tbsp
- Dried fenugreek 2 heaped tbsp
- Salt to taste
- Red chili powder 1 heaped tbsp
- Kashmiri red chili powder 2 heaped tbsp
- Turmeric powder 1 heaped tbsp
- Coriander powder 2 heaped tbsp
- Cumin powder 1.5 heaped tbsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Oil 4-5 tbsp
Gravy
- Oil 2 tbsp
- Butter 6 tbsp
- Onion 1 big, sliced
- Cloves 4
- Cinnamon sticks 2
- Cardamoms 4
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 4 big, chopped
- Cashews 1 handful
- Water as needed
- Thick cream 3/4 cup
Garnish
- Thick cream 1 tbsp
- Fresh coriander leaves 3-4
Preparation
- Marination: Crush the fenugreek and fennel seeds into powder.
- In a bowl, add chicken and all the marination ingredients. Mix, cover and marinate for at least 2 hours, preferably overnight.
- Now add few tbsp oil in a pan and cook the chicken pieces. Set aside.
- Gravy: In a wok, add oil, butter, onion, cloves, cinnamon sticks and cardamoms.
- Sauté until onion is soft, but not brown.
- Add ginger and garlic paste and cook for a minute.
- Add tomatoes and cashews and allow to cook until tomatoes are soft and gravy leaves the oil.
- Take out and discard cardamoms, cinnamon sticks and cloves
- Allow the gravy to cool and blend to a smooth paste in a blender, adding little water if necessary.
- Add the gravy back to the wok and add chicken pieces to the gravy.
- If the gravy is too thick, add more water, mix and let it simmer on low heat for about 12-15 minutes so that the chicken pieces can absorb the flavors well.
- Lastly, add thick cream, mix, cover and cook on low flame for 2-3 minutes.
- Garnish with cream and fresh coriander.
- Enjoy!
Butter Chicken (Quick and Easy Recipe)
Ingredients
Chicken Marination
- Chicken 1 and 1/2 kg cut into cubes
- Fennel seeds 1 and 1/2 heaped tbsp
- Dried fenugreek 2 heaped tbsp
- Salt to taste
- Red chili powder 1 heaped tbsp
- Kashmiri red chili powder 2 heaped tbsp
- Turmeric powder 1 heaped tbsp
- Coriander powder 2 heaped tbsp
- Cumin powder 1.5 heaped tbsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Oil 4-5 tbsp
Gravy
- Oil 2 tbsp
- Butter 6 tbsp
- Onion 1 big sliced
- Cloves 4
- Cinnamon sticks 2
- Cardamoms 4
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 4 big chopped
- Cashews 1 handful
- Water as needed
- Thick cream 3/4 cup
Garnish
- Thick cream 1 tbsp
- Fresh coriander leaves 3-4
Instructions
- Marination: Crush the fenugreek and fennel seeds into powder.
- In a bowl, add chicken and all the marination ingredients. Mix, cover and marinate for at least 2 hours, preferably overnight.
- Now add few tbsp oil in a pan and cook the chicken pieces. Set aside.
- Gravy: In a wok, add oil, butter, onion, cloves, cinnamon sticks and cardamoms.
- Sauté until onion is soft, but not brown.
- Add ginger and garlic paste and cook for a minute.
- Add tomatoes and cashews and allow to cook until tomatoes are soft and gravy leaves the oil.
- Take out and discard cardamoms, cinnamon sticks and cloves
- Allow the gravy to cool and blend to a smooth paste in a blender, adding little water if necessary.
- Add the gravy back to the wok and add chicken pieces to the gravy.
- If the gravy is too thick, add more water, mix and let it simmer on low heat for about 12-15 minutes so that the chicken pieces can absorb the flavors well.
- Lastly, add thick cream, mix, cover and cook on low flame for 2-3 minutes.
- Garnish with cream and fresh coriander.
- Enjoy!