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Soak kaju in hot water for 15 minutes, drain and grind to a very fine paste with a little water in a mixer.
Wash the chicken well. Pat dry chicken with a clean kitchen napkin.
For the marinade, mix garlic and ginger paste, kasoori methi, kala namak, salt, garam masala and colour. Rub the chicken with this mixture. Keep aside for 15 minutes.
Heat 6 tbsp oil in a kadhai, add marinated chicken, cook on high heat for 7- 8 minutes, stirring all the time. Reduce heat and cook covered for 10-15 minutes or till tender. Remove from fire. Keep aside.
To prepare the makhani gravy, boil water in a pan. Add tomatoes to boiling water. Boil for 3-4 minutes. Remove from water and peel. Let it cool down. Grind blanched tomatoes to a smooth puree. Keep aside.
Heat butter and oil together in a kadhai. Add tej patta. Stir for a few seconds. Add ginger and garlic paste, cook until liquid evaporates and the paste just changes colour.
Add pureed tomatoes or ready-made puree, degi mirch and sugar. Cook until the puree turns very dry and oil starts to float on top.
Add prepared kaju paste, stir for a few seconds on medium heat till fat separates. Lower the heat. Add about 1 cup of water to get the desired gravy. Add salt. Bring to a boil, stirring constantly.
Add cooked chicken. Cover and simmer for 5-7 minutes till the gravy turns to a bright colour. Reduce heat. Add milk on very low heat and bring to a boil, stirring continuously. Keep stirring for 1-2 minutes on low heat till you get the desired thickness of the gravy.
Remove from fire and stir in cream, stirring continuously. Add garam masala and tandoori masala. Stir. Garnish with 1 tbsp of fresh cream, slit green chillies and coriander. Serve hot with nan.
TIPS
To skin tomatoes, cut a small shallow X on the bottom, put in a bowl and pour boiling water on them to cover. Keep for 3 minutes and then plunge into cold water. The skins will slip off easily. You can also put the 'X' marked tomatoes in a micro proof bowl without water. 3 tomatoes need to be microwaved for 2½ minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (18g) | ||
Recipe Makes: 1 | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.7mg | 0 % | |
Potassium 69.2mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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