This week’s recipe is for butter chicken. If you have time, marinate the chicken for an hour before preparing the dish for best results.
Ingredients
- 500g boneless chicken
For the marinade:
- 1 tbsp yogurt
- Coriander leaves
- 1/4 tsp ginger garlic paste
- 1 tsp tandoori powder
- Pepper & salt to taste
For the gravy:
- 50g butter
- 1 cup chopped onion
- 1/4 cup tomato puree
- 1/2 cup yogurt
- 2 tsp cashew nut powder
- 1/2 tsp garam masala
- 1/4 tsp red chilli powder
Method
Mix all the ingredients for the marinade, and marinate the chicken for at least an hour. Then cook the chicken using a little butter and keep aside.
Next, heat butter in a saucepan and add the onion. Cook for five minutes, then add the tomato puree (mixed with 1/2 cup water), garam masala, cashew nut powder and salt to taste.
Cook for five more minutes, then add the yogurt and cook for a further five minutes on a lower heat. Serve hot with rice or naan bread.
Ratna Pusarapu
ratnasree@gmail.com
