Butter Chicken

By Shireen Anwar – Culinary expert

Preparation time: 20 minutes

Serves: 4 people

Ingredients:

     For Marinating:

• Boneless chicken – ½ kg
• Yogurt – ½ cup
• Red chili powder – 1 tsp
• All spice (garam masala) powder – 1 tsp
• Ginger-garlic paste – 1 tsp
• Salt – 1 tsp (heaped)
• Oil – ¼ cup

For Curry:

• Butter – 3 oz
• Oil – 2-3 tbsp
• Cumin seeds – 1 tsp
• Onion (chopped) – 1 cup
• Ginger-garlic paste – 1 tbsp
• Tandoori colour – a pinch
• All spice – 1 tsp
• Sugar – 1 tbsp
• Salt – ½ tsp
• Tomato puree – ½ cup
• Cream – ¼ cup
• Milk – ¼ cup
• Corn flour – 1 tsp
• Kasturi Methi (fenugreek) – 1 tsp

Chicken Preparation:

Marinate chicken with yogurt, red chili powder, all spice, ginger-garlic and salt. Leave it for 30 minutes; then, fry in ¼ cup oil until done.

Curry Preparation:

1. Mix ¼ cup cream, ¼ cup milk and corn flour and make a thick paste.
2. In a wok, heat oil, add butter, cumin and sizzle it; then, add chopped onions and fry for 5 minutes, add ginger- garlic paste, whole spice, tandoori color, sugar and tomato puree. Stir and cook well.
3. Now, add 1 cup of water with cooked chicken, cream and milk mixture.
4. Lastly, add all spice, Kasuri Meethi, chopped green chilies and coriander leaves.

Serve with hot Naan.

Adapted from www.masala.tv