Friday, May 2, 2008

Short-cut Butter Chicken

This is how my hubby taught me to make Butter Chicken. Not the flaming red grasy concoction that we eat at most restaurants but a delicious flavoursome (and calorie-packed!!) version that I love making. It's also a very easy recipe indeed.

2 portions Chicken Tikkas
1 large onion, chopped fine
5 tbsp cashew nuts soaked and ground to a paste
approximately 3/4 cup tomato puree
garam masala powder

Its easiest if you get the chicken tikkas from your local tandoori joint because if you have to make the tikkas at home then the 'easiness' of this recipe ends right there.

For a generous portion of this dish, enough for about 4 people, take 2 portions of the tikkas.

In a wok/kadai fry the onions till pink. Add tomato puree and let it cook. Adjust the amount of puree depending on how sour it is. Add a generous spoonful of garam masala powder and pour in the cashew paste. Mix well and add the tikkas. Let it come to a boil. Add water if the gravy is too thick. Add salt as required. If you like a bit of a bite you can add a couple of minced green chillies along with onions at the start, or a good spoonful of chilli powder with the puree.
Once you have removed it to the serving bowl put a dollop of butter or cream and serve with parathas/naan.

Butter Chicken

You can also take a full Tandoori Chicken and shred the meat to use in this gravy instead of tikkas.
The same basic gravy can be made to make Paneer Tikka masala.

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