Chunks of grilled chicken cooked in a smooth, creamy, tomato-based gravy.
When you have unexpected guests or if you want to cook up something fancy for your family, try this simple and easy version!
Both kids and adults will love this one – just adjust the spice levels to suit the respective palates.
I do not use the cashew paste, so this one is healthier – kind of. No hours of marination, no ladles of cashew paste and no liquidising the gravy. Making Butter Chicken does not get easier than this!
Marinate 500 gm boneless chicken pieces in 1/2 tsp pepper powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder and salt.
Heat a small chunk of butter in a wok and toss in the chicken. Stir fry.
Remove the chicken pieces. Into the same greasy wok, add another small cube of butter. Add 1 tsp cumin. Add 2 onions chopped finely and sauté.
Add 1 tsp garam masala, 1tbs ginger garlic paste, 1/2 tsp red chilli powder and 3 whole cardamoms. Stir well until oil clears.
Add 2 cups tomato purée (or four small tomatoes blended in a mixer) Stir well. Add 1/2 cup heavy cream and 1/2 cup warm water. Add the fried chicken pieces. Add 1 tbs dried fenugreek leaves.
Cook on slow flame for 15 minutes. Garnish with chopped coriander leaves and a swirl of cream.
This is best served with naan, an Indian bread. Or you can serve this with basmati rice, fried rice or chappatis.
By Linda Joseph Kavalackal,
Christ & Co.
