Butter Chicken Recipe
Ingredients
| Maggi Tomato | ||
| Ketchup | 1 Cup (16 tbs) | |
| Nestle Butter 3 tbsp. | ||
| Cream | 1 Cup (16 tbs) | |
| Onions | 2 Medium | |
| Tomatoes | 4 Medium | |
| Water | 1/2 Cup (16 tbs) | |
| Cinnamon | 2 Inch | |
| Cardamoms | 3 | |
| Cloves | 8 | |
| Green Chillies 4, slit | ||
| Red chilli powder | 1 Teaspoon | |
| Salt | To Taste | |
| Tandoori Chicken 1, cut into 8 pieces | ||
| Ginger 1 tbsp., juliennes | ||
| Dry Methi Leaves 1 tsp., powdered | ||
Directions
MAKING
1)Using a knife, cut onions and tomatoes into large pieces.
2)Transfer to a pressure cooker and cook 1/2 cup water till it whistles once.
3)Remove from heat, puree and strain.
4)In a karahi, melt Nestle butter.
5)Put in cinnamon, cardamoms, cloves, green chillies and sauté for a minute
6)Put in red chilli powder, salt, Maggi Tomato Ketchup and pureed onion-tomato mixture and bring to a boil.
7)Put in the tandoori chicken and simmer for 10 minutes.
8)After that, add in cream and stir well.
9)Let it simmer for 2 to 3 minutes and remove from heat.
SERVING
10)Decorate with ginger juliennes and powdered dry methi leaves.
11)Serve hot with steamed rice and other accompaniments.
1)Using a knife, cut onions and tomatoes into large pieces.
2)Transfer to a pressure cooker and cook 1/2 cup water till it whistles once.
3)Remove from heat, puree and strain.
4)In a karahi, melt Nestle butter.
5)Put in cinnamon, cardamoms, cloves, green chillies and sauté for a minute
6)Put in red chilli powder, salt, Maggi Tomato Ketchup and pureed onion-tomato mixture and bring to a boil.
7)Put in the tandoori chicken and simmer for 10 minutes.
8)After that, add in cream and stir well.
9)Let it simmer for 2 to 3 minutes and remove from heat.
SERVING
10)Decorate with ginger juliennes and powdered dry methi leaves.
11)Serve hot with steamed rice and other accompaniments.
Chef
