Butter Chicken बटर चिकन - Chetna
Ingredients
Chicken Marinade
- 800 g Chicken breast cubed
- 150 g Natural yogourt
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tsp Kashmiri red chili powder
- 1 tsp Oil
- 2 clove Garlic grated
- 1 inch Ginger grated
- ½ Lemon juiced
- 1 pinch Safron
Sauce
- 50 g Salted butter
- 2 clove Garlic grated
- 1 inch Ginger grated
- 2 Green chili chopped roughly
- 4 Tomato pureed
- 2 tbsp Tomato paste
- 2 tbsp Honey
- 2 tbsp Cream
First Spice
- 2 inch Cinnamon stick
- 4 Whole cloves
- 4 Green cardamon
Second Spice
- 1 tsp Salt
- 1 tsp Garam Masala
- 2 tbsp Methi leaves
Instructions
Chicken
- Mix all the ingredient for the marinade. Refrigerate overnight.
- Heat the oven to 400F. Oil an oven pan with oil and spread the marinated chicken onto it. Put it in the oven for 25 minutes.
Sauce
- Add butter to the pan. Let it melt.
- Add first Spice, and let cook for a minute.
- Add garlic, ginger and chili. Mix and cook for about a minute
- Add tomato puree and tomato paste. Mix well. Cook for 10 minutes on low eat.
- Add some boiling water (1/2 cup) if needed. Add second spice and mix well.
- Add honey and mix well.
- Add the chicken. Add some boiling water and cook for 5 to 10 minutes.
- Add the cream.
- DONE!