Wednesday, 10 August 2011

 200 ml fresh cream
 50g ground almonds and cashews
 1 1/2 tsp chili powder
 1/4 tsp ground cloves
 1/4 tsp ground cinnamon
 1 tsp garam masala
 4 green cardamom pods
 1 tsp ginger pulp
 1 tsp garlic pulp
 250ml  tomato puree
 1 1/4 tsp salt
 2 pounds/1kg chicken, skinned, boned and cubed
 75g butter
 6 tbsp  oil
 200g fried onion paste
 2 tbsp fresh coriander, chopped
 2-3 green chillies

Method :

1.Place the fresh cream,tomato puree all the dry spices, ginger, garlic, and salt in a mixing bowl and mix together thoroughly.

2.Put the chicken into a large mixing bowl and pour over this  mixture. Marinade this for 1 hour.

3.Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.

4. Take the marinaded chicken pieces and fry for 5 mins on low flame. Set aside these chicken pieces.

5. Add the onion paste to the same kadhaai and fry for about 3 minutes. Add the chicken marinade and fried chicken pieces and stir-fry for about 7 to 10 minutes.

6.Stir in the green chillies and mix well.

7. Pour over the cream and stir in well. Bring to the boil. Garnish the butter chicken with the chopped coriander to serve the chicken curry.

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