Butter Chicken
Wondering what to make for dinner this week? How about a delicious and creamy butter chicken biryani made with the freshest ingredients. It’s a wonderful home cooked meal for the family.
35 minutesDifficulty:EasyIngredients
Chicken Marinade
- 300 g chicken,cut into medium-sized pieces
- fenugreek 1/2 tsp
- garam masala 2 tsp
- red chili powder 2 tsp
Biryani Rice
- 1 tbsp Oil
- 1 bayleaf
- 2 cloves
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 cups basmati rice
- 3 cups water
- Salt to taste
Butter Chicken Masala
- 2 tbsp oil
- 1 Tbspbutter
- 1 cinnamon stick
- 1 choppedonion
- 1 Tbsp ginger
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 2 Tbsptomato purée (tomato paste)
- 1/2 cup cream
- 1 Tbsp yogurt
- 1/4 cup milk
- 1 Tbsp dried fenugreek leaves
Steps
STEP 1
Soak rice for 40-45 minutes and set aside
STEP 2
Heat 1 tbsp oil in a heavy bottomed pan over high heat. Add chicken
STEP 3
Cook until all the sides of the chicken pieces are well browned
STEP 4
Remove chicken from pan. Set aside
STEP 5
Heat 1 tbsp oil and butter in the another pan over medium- high heat.
STEP 6
Add cinnamon stick and sauté for a few seconds
STEP 7
Add onions to sauté, stirring occasionally, for 3-4 minutes
STEP 8
Add the spices and ginger and garlic. Sauté for 1 minute until aromatic
STEP 9
Then add tomato and let it simmer for 20 min with addition of the cream
STEP 10
Pour the mixture into the blender and blend for a couple minutes
STEP 11
Remove contents of blender back into the pan and let simmer 3-4 minutes
STEP 12
Add the chicken back to the pan and cover and cook for 15-20 minutes or until chicken pieces are cooked through
STEP 13
In another pot, cook the rice and remove it from the pot.
STEP 14
Add 1 tsp of oil and layer the rice and butter chicken
STEP 15
Make sure the chicken pieces are in just a single layer
STEP 16
Add saffron milk to the top and cook on low heat for 20-30 minutes
STEP 17
Garnish with fried onions, fried cashews, chopped mint, and coriander
STEP 18
Serve hot
