Butter Chicken Dry Roast

Prep Time: 15 min Cooking Time: 30 min Serves: 4

Ingredients:

600 grams Chicken Breasts, cut into bite-sized pieces

½ cup Yoghurt

1 tbsp Ginger Garlic Paste

6-7 Big Cloves of Garlic

½ Juice of Lime

2 tbsp Coriander Seeds

½ tbsp Cumin Seeds

1-inch Cinnamon Stick

5 Cloves

4 Cardamom Pods

1 tsp Black Peppercorns

⅓ cup Fried Onions

1 tsp Oil

75 grams Butter

½ tsp Turmeric powder

2 tbsp Kashmiri Red Chilli Powder

1 tsp Red Chilli Powder

¼ tsp Garam Masala

2 tbsp Coriander Leaves Finely Chopped

Salt to taste

Method:

1. Hang the yoghurt in a muslin cloth for 10 minutes, then toss it in the bowl; add the chicken, lime juice, ginger-garlic paste, turmeric powder, red chilli powder, garam masala, salt and oil.

2. Mix well, cover with cling film, and let it marinate in the fridge for at least 3-4 hours, or preferably overnight.

3. In a pan, dry roast the coriander seeds, cumin seeds, cinnamon stick, cloves, cardamom, and black peppercorns for 3-4 minutes. Let them cool, then coarsely grind. Add the fried onions and garlic cloves, then coarsely grind them and set aside.

4. Heat the butter in a pan until melted, then add the marinated chicken and sauté on medium-high heat until it releases water.

5. Add the masala, Kashmiri chilli powder and salt, mix well and cook for 2-3 minutes until the masala has coated.

6. Pour in ⅓ cup of warm water and mix well. Cover the chicken and simmer on low heat for 3-4 minutes, stirring occasionally until the chicken is cooked.

• Garnish with coriander leaves and serve hot with tandoori naan or steamed rice.

Print:

Butter Chicken Dry Roast | The Rasoi Recipes