INGREDIENTS
Marination
1 pound chicken
1/2 cup yogurt
2 tablespoons Shan Tandoori masala
2 tablespoons ginger-garlic paste
Butter Chicken Puree
8-9 chopped tomatoes
1 small onion
20 cashews
3 green cardamom
1 tablespoon butter/ghee
1 medium sized mace of nutmeg/javanthri
1 tablespoon ginger-garlic paste OR 1 inch ginger clove and 2-3 garlic cloves
2 tablespoons butter/ghee
1-2 inch ginger, chopped
1 jalapeno unseeded, chopped
1/2 to 1 tablespoon sugar
2 - 3 tablespoon ketchup
2 - 3 teaspoons kashmiri red pepper
2 - 3 teaspoons roasted ground cumin
1 teaspoon tumeric
1 tablespoon Shan Tandoori masala
1 - 1 1/2 cup heavy whipping cream
20 cashews
3 green cardamom
1 tablespoon butter/ghee
1 medium sized mace of nutmeg/javanthri
1 tablespoon ginger-garlic paste OR 1 inch ginger clove and 2-3 garlic cloves
2 tablespoons butter/ghee
1-2 inch ginger, chopped
1 jalapeno unseeded, chopped
1/2 to 1 tablespoon sugar
2 - 3 tablespoon ketchup
2 - 3 teaspoons kashmiri red pepper
2 - 3 teaspoons roasted ground cumin
1 teaspoon tumeric
1 tablespoon Shan Tandoori masala
1 - 1 1/2 cup heavy whipping cream
1 inch ginger - chopped
For Methi:
2-3 tablespoons kasoori methi
3 tablespoons butter/ghee
DIRECTIONS
For Methi:
2-3 tablespoons kasoori methi
3 tablespoons butter/ghee
DIRECTIONS
- Create chicken marinade with yogurt, Shan Tandoori masala, and ginger-garlic paste.
- Mix chicken in marinade. Cover and leave overnight.
- On the next day, heat oven to 400F degrees. Cook chicken on a foiled tray in oven or grill for 20-25 minutes. Stir around every 10 minutes. Once complete,take out of oven/grill and set aside.
- Put cashews in warm water for 15 - 20 min. Blend cashews after with 1 tablespoon water to make a paste.
- While chicken cooks, cook tomatoes, onion, cardamom, butter, mace of nutmeg/javanthri, and ginger-garlic paste in a covered pan on high heat for 15 minutes. Stir occasionally. Once cooked, turn off heat and let cool.
- Once cooled, pour in blender and puree completely. It should be a smooth sauce.
- Strain the pureed sauce into a separate bowl.
- In a separate pan, melt 2 tablespoons butter/ghee and saute ginger, jalapeno for 1 minute. Then add cashew paste for a minute.
- Mix in puree and cooked chicken into pan and cook on medium for 10 minutes.
- Add sugar, ketchup, kashmiri red pepper, roasted cumin, and tumeric and cook for 10 minutes.
- Add 1 tablespoon tandoori masala and heavy whipping cream
- In a separate pan, saute butter/ghee and kasoori methi for 1-2 minutes on medium heat. Be careful not to burn the methi. Once cooked, add into butter chicken and mix well.
- Serve with naan.
Categories:
butter chicken
