Honestly, I am no whiz in the kitchen, but surely love cooking and trying out new things. Over the course of time I have discovered that there are few tricks and techniques that you can adapt that can make you the "masterchef" of your own kitchen. I will do a separate post on that, however this post is dedicated to meals that you can create without going "oh my god" how do I manage that now!
Okay so last post I shared the quick dip Hummus and Chicken Wings, the perfect party starters!
This time around I am going to share the recipe of our good 'ol Butter Chicken! Well don't be like what!? Who cooks butter chicken when you can just order it from the local eatery which serves a rich gravied orange looking butter chicken! That's exactly my point , this is my version of it which is homely, rather easy, without color and dry fruit paste!
Okay so last post I shared the quick dip Hummus and Chicken Wings, the perfect party starters!
This time around I am going to share the recipe of our good 'ol Butter Chicken! Well don't be like what!? Who cooks butter chicken when you can just order it from the local eatery which serves a rich gravied orange looking butter chicken! That's exactly my point , this is my version of it which is homely, rather easy, without color and dry fruit paste!
So here are 5 steps to a delightful meal!
Step 1 - assemble!
Step 1 - assemble!
Gather all your ingredients first, as it would make your job easy. For a meal for 4 you would need 2-3 large onions, 10-12 tomatoes, 5-6 green chilies, few red dried chilies, cloves of garlic around 7-8 should be fine , ginger can be a small piece or ginger garlic paste can be used, milk or cream (you can use home based cream too), tomato ketchup, butter, fenugreek or kasoori methi, tez pata (Bay leaf), elaichi (Cardamom), black pepper corns,and of course chicken 1.5 Kg should be enough! (well who doesn't like leftovers, so quantity is your call).
Deghi mirch (Red chili powder)
Dhaniya powder
Sugar
Garam Masala
Salt to taste
Step 2 - lets get started!
Marinate the chicken in red chili powder and salt and keep it in the fridge until we do all the preps!
Take a kadhai, add butter, Bay leaf, Cardamom, Black pepper corns!
Now just cut onions, tomatoes very roughly, you could just cut them into 4 pieces each and toss into the kadhai. Add cloves of garlic, ginger, green chillies and red dried chillies as well, you don't need to cut them fine. They can be just the way they are!
Now add salt and stir it well. Now cover the kadhai with a lid and let it cook until the onions and tomatoes become soft.
Step 3 - Action starts now!
Once the onion tomato mix becomes soft and is cooked partially. Close the heat and let it rest for a while.
After it cools down. Put the mix into a blender and blend until it becomes a smooth paste. You will notice the mix turning into a orange paste. Pour the paste out on a sieve and strain it in a bowl! You will need to work a bit on it but once you strain it well, half the job is done!
Once you have your paste ready, pour it the kadhai and add a little water. Let it simmer on medium heat.
Step 4 - Get the chicken out!
Okay, so rather easy step! Take a pressure cooker and add the marinated chicken pieces with half a glass water or less. You have to give it less than one whistle so just be around!
When the chicken is done add the pieces into the kadhai with the paste and add the water as well. Since the chicken juices will just add more flavor!
Step 5 - The Finale!
Time to spice it up now. So add dhaniya powder, red chili powder, kasoori methi (toasted a bit and crushed), tomato ketchup, cream or milk, salt if desired and a dash of sugar. Let the butter chicken simmer until everything comes together and chicken is cooked properly. You can toss in some sliced green chilies and ginger for garnish!
You are all set to serve it now!
Let me know in comments your feedback or any questions if you make have!
Join me on Facebook at https://www.facebook.com/aditichablogs
Thanks until next time!
Happy Cooking!
xoxo
Deghi mirch (Red chili powder)
Dhaniya powder
Sugar
Garam Masala
Salt to taste
Step 2 - lets get started!
Marinate the chicken in red chili powder and salt and keep it in the fridge until we do all the preps!
Now just cut onions, tomatoes very roughly, you could just cut them into 4 pieces each and toss into the kadhai. Add cloves of garlic, ginger, green chillies and red dried chillies as well, you don't need to cut them fine. They can be just the way they are!
Now add salt and stir it well. Now cover the kadhai with a lid and let it cook until the onions and tomatoes become soft.
Step 3 - Action starts now!
Once the onion tomato mix becomes soft and is cooked partially. Close the heat and let it rest for a while.
After it cools down. Put the mix into a blender and blend until it becomes a smooth paste. You will notice the mix turning into a orange paste. Pour the paste out on a sieve and strain it in a bowl! You will need to work a bit on it but once you strain it well, half the job is done!
Once you have your paste ready, pour it the kadhai and add a little water. Let it simmer on medium heat.
Step 4 - Get the chicken out!
Okay, so rather easy step! Take a pressure cooker and add the marinated chicken pieces with half a glass water or less. You have to give it less than one whistle so just be around!
When the chicken is done add the pieces into the kadhai with the paste and add the water as well. Since the chicken juices will just add more flavor!
Step 5 - The Finale!
Time to spice it up now. So add dhaniya powder, red chili powder, kasoori methi (toasted a bit and crushed), tomato ketchup, cream or milk, salt if desired and a dash of sugar. Let the butter chicken simmer until everything comes together and chicken is cooked properly. You can toss in some sliced green chilies and ginger for garnish!
You are all set to serve it now!
Let me know in comments your feedback or any questions if you make have!
Join me on Facebook at https://www.facebook.com/aditichablogs
Thanks until next time!
Happy Cooking!
xoxo
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