!! Butter-y Chicken !!

H

appy New Year to all my friends..!!! Something or the other keeps me busy..& if I’m not wrong then my beloved friends awaits for my new recipes…but very sorry for that…the time I prepare new dishes..its only for u all to try it once lyk me…but then I get entangled in all other works without posting them for u…L Now I bring u an authentic Punjabi delicacy..”Butter Chicken”…I learnt this dish from a show..& then as usual I made it with some renovations..& believe me it came out awesome..The first time we dipped the naan into the gravy..& on a bite..it got melted in mouth..& wow..!!it’s just what I wanted..& I was pretty surprised that I myself made it…
So, here’s the recipe for u..do try it out..hope u’ll love it..

I termed it  Butter-y Chicken.. 

Ingredients

Boneless chicken ; onion ; garlic ; ginger ( make a paste out of ginger & garlic) ; tomato ; green chilies ; cumin seeds ; coriander powder ;  yogurt ; fresh cream ; kasuuri methi (dried fenugreek leaves) ;   cashews ; kashmiri red chili powder ;tandoori masala powder;  yellow / orange food colour ; garam masala powder ; vegetable oil ; butter ; salt ; sugar

How to make

1)Marinate boneless chicken pieces with ginger garlic paste, salt, 1 tsp of tandoori masala powder..Then take the chicken pieces fry them in oil..Or..  U can also tandoor the chicken pieces in skewers for 20 min at 400 F .(for browning u can broil for 5 min also)&  then keep aside.

2)To the oil in skillet one by one add cumin seeds, sliced onion , ginger garlic paste , chopped tomato , green chilies, cashews , coriander powder .Sauté them well and as they turn golden brown add water into it. Cover it & let it cook for 5 min or so.

3)Now take the hot gravy & blend it in ur blender..to make a smooth gravy out of it.

4)In the same skillet add 2 tsp of butter & melt it. Add the blended mixture into it along with the chicken pieces( fried or baked before).

5)Now in medium heat we need to add salt, sugar, beaten yogurt (1 Tsp), food color ( just a pinch), garam masala powder & ½ tsp of kashmiri red chilli powder.As the chicken gets tender add whipped fresh cream to the gravy mix well.

6)Cover ur skillet allow to cook in simmer for 3 min..The gravy will be silky & smooth..not too thick..Crush kasuri methi leaves and sprinkle all over..Turn off the gas.

7)Let the  taste  of kasuri methi merge into the gravy & serve it hot with Naan …or kulcha..:)

The taste will be little sweeter …U can also avoid  yogurt to prevent extra sourness..