Butter Chicken Recipe
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To Marinate (For 1 Hour)
600g Chicken Thigh |
1 tbsp Ginger (chopped) |
2 tbsp NESTLÉ cream |
1 tsp Red Chilli Powder |
1 tsp Garam Masala |
1 tsp Soft Butter |
2 tsp MAGGI Concentrated Chicken Stock (Less Salt) |
Gravy
500g Tomato (seed removed and cut into quarter size) |
1 large Onion (chopped) |
3 Green chillies (seeded and chopped) |
5 cloves Garlic (chopped) |
1 tbsp Ginger (chopped) |
1 tsp Garam Masala |
100g Cashew Nut (soaked in 50ml warm water and grind into a paste) |
4 tbsp Butter |
50ml Water |
Seasoning
2 tsp MAGGI Concentrated Chicken Stock (Less Salt) |
Equipment
Blender |
Method
1. | Heat butter, Pan-fry marinated chicken till lightly brown, dish up for later use. |
2. | Sauté chopped onion, garlic, ginger and green chillies in butter, fry till aromatic, toss in garam masala. Add in tomato cook till soft and add in seasoning. |
3. | Pour the tomato mixture into a blender; puree the mixture and bring back to boil. Add in cashew nut paste stir till gravy slightly thicken, add in the chicken and cook for 5 minutes till chicken tender. |
4. | Transfer into a serving plate and serve with steamed rice. |
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