Butter Chicken

Fixings:

For the chicken:

  • 300 GMS Chicken bosom boneless
  • 1 tbsp Ginger garlic glue
  • 1 tbsp Red bean stew powder
  • Salt to taste
  • Oil to sear

For the sauce:

  • 500 GMS generally cut tomatoes
  • 100 GMS generally cut onions
  • 1 tbsp garlic glue
  • 50 GMS cashews
  • 1 tsp fenugreek
  • 1/2 tsp garam masala
  • 4 tbsp sugar
  • 2 tbsp kashmiri bean stew powder
  • 5 tbsp margarine
  • 3 tbsp cream
  • 2 tbsp malt vinegar/1.5 tbsp White Vinegar
  • Salt to taste

Technique:

  • Marinate the chicken with ginger glue, garlic glue, red bean stew powder, and salt and save it aside for 15 to 20 minutes.
  • In a dish heat, some oil at that point fries the marinated chicken pieces in it, when done place it into a bowl.
  • In a similar dish include onion, oil, a spoonful of margarine and once the onions are cooked include tomatoes and cashew nuts.
  • Include some water and garlic glue, salt, malt vinegar, sugar, garam masala powder, and stew powder. Uniformly blend it and let it stew for 15-20 minutes.
  • Stir the blend into a fine puree.
  • Strain it once again into a similar skillet ensure there is negligible wastage.
  • Include spread, cream, chicken, and fenugreek and let it stew for 5-7 minutes.
  • Embellishment it with cream and kasoori fenugreek.
  • Spread Chicken is fit to be served.

At last, we see this video to know more about this recipe: