Butter Chicken by Sam Mirza

Country: India

Prep. time: 15 minutes

Cook time: 25 minutes​

Ingredients:

• 500 gms Boneless Chicken ( boiled and shredded)
• 2 tbsp Oil
• Whole Spices: 3 Pods Green Cardamom, 1 pod Black Cardamom, 2 Aniseeds, 4-5 Black pepper, 1 -2 Bay Leaves
• 2 big Onions Finely chopped
• 1 Cup Tomato Puree
• 2 tbsp Tomato Sauce
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Nutmeg Powder
• 1 tsp fennel seed powder
• 1tbsp Ginger Garlic Paste
• 2 to 3 tbsp Red Chilli Powder
• 1 tsp Turmeric powder
• Salt to taste
• 1 tsp Honey
• 2 tbsp Milk cream
• 1 tsp crushed dried fenugreek leaves

Steps:

1. Add oil to the wok and let it get hot on medium flame.
2. Add all whole spices and let it splutter.
3. Add chopped onion and fry till golden brown.
4. Add tomato puree and roast for few minutes till it start giving out juices.
5. Add ginger garlic paste, red chilli powder, cumin powder, coriander powder, nutmeg powder fennel seed powder, turmeric powder and salt. Roast it for few minutes adding water little by little without letting it dry. Add tomato sauce.
6. Add boiled and shredded Chicken to it. Allow it to simmer in the mixture for 5 minutes. Add water as per the required consistency.
7. Put on the lid and bring the mixture to boil.
8. Once boiled, slow down the flame, add milk cream, honey and give it a stir.
9. Sprinkle dried fenugreek leaves. 10. Add dollops of butter and serve.

Tips/Tricks:

Aniseed and honey are the magic ingredients. Do not miss or substitute it.

Why this recipe?