Butter Chicken | Not so Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Watch Chef Siddharth make everyone's favourite Butter Chicken in a healthy way! With this recipe you won't feel that guilty eating this delicious dish!

BUTTER CHICKEN

Ingredients

2 tablespoons butter
400 grams boneless chicken breasts, cut into 2 inch pieces
5 large tomatoes
Salt to taste
3-4 green cardamoms
½ blade mace
3 teaspoons Kashmiri red chilli powder
3-4 garlic cloves
1 inch ginger
2-3 tablespoons hung yogurt
Black salt to taste
1 tablespoon ginger-garlic paste
1 tablespoon olive oil
½ teaspoon oil
Oil spray as required
¼ teaspoon dried fenugreek leaves
½ teaspoon garam masala powder
2 teaspoons honey
1 tablespoon fresh cream + for drizzling
Mini whole wheat rotis for serving
Amaranth micro greens as required

Method

1. To prepare makhani gravy, cut tomatoes into wedges and transfer in a pressure cooker. Add salt, green cardamoms, mace, 2 teaspoons chilli powder and garlic cloves.
2. Roughly chop ginger and add to pressure cooker alongwith butter and ¼ cup water. Place the cooker on heat and cook till 3 whistles.
3. Take hung yogurt in a bowl. Add remaining chilli powder, black salt, ginger-garlic paste, salt and olive oil and mix. Add chicken and mix well.
4. Heat a coal piece directly on flames.
5. Make a cavity in the center of marinated chicken mixture and place a small steel bowl.
6. Place the hot coal in the steel bowl, drizzle some oil, cover the chicken bowl and set aside for 1-2 minutes. Remove the steel bowl.
7. Insert marinated chicken pieces into individual satay sticks.
8. Blend the cooked tomato mixture using a hand blender.
9. Strain the blended tomato mixture in a non-stick, place on heat and cook till it thickens.
10. Heat another non-stick pan. Spray some oil spray, place the prepared chicken skewers and cook from all sides till golden and done.
11. Add dried fenugreek leaves, garam masala powder and honey to thick tomato mixture, mix and cook for 1-2 minutes. Switch off heat, add cream and mix well.
12. Pour the gravy in individual shallow serving platters and drizzle some cream on top. Place few mini whole wheat rotis, some microgreens and chicken skewers and serve hot.

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