Butter Chicken

Recipe Contributed by Mrs. Suchismita Banerjee

Singapore

Serving Size: 4 persons

Ingredients:

Chicken - 1 kg cut into medium pcs

Onion – 3 medium size, make paste

Ginger paste – 1 tbsp

Cashew nuts – 10 pcs, grind in mixer to make powder or paste

Tomato puree – 1 tbsp

Turmeric powder – ½ tsp

Chilli powder – 1 tsp or ½ tsp (according to taste)

Coriander Powder – ½ tsp

Garam Masala Powder – 1 tsp

Light Liquid Cream – 1 tbsp

Cilandro / Coriander – 1 tbsp, finely chopped

Salt - To taste

Oil – 3 tbsp

Cooking Procedure:

1. Heat Oil in a kadhai. Add the onion paste and fry in medium heat, stir occasionally till it turns golden brown. Add ginger paste and stir for 2-3 minutes.

2. Add turmeric powder, chilli powder, coriander powder and mix well. Stir for another 2-3 minutes.

3. Add tomato puree. If the masala turns dry, sprinkle some water and then add cashew powder/paste. Mix well and stir for about 5 minutes.

4. Add chicken to the masala, stir and mix well. Add salt & garam masala and cook for about 10 minutes.

5. Once the masala has mixed well with the chicken, add 2 small cups of water and let the chicken cook on low heat.

6. Once chicken is almost done, add cream and cook for another 5 minutes. If there is more water, change heat to medium

7. Add Cilantro / Coriander. Remove from heat and serve

Serving Suggestions:

It goes well with plain rice, fried rice, roti and paratha

Comments:

I have prepared this dish many times for small as well as large gatherings and it has always been liked by Indians as well as non-Indians.