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BUTTER CHICKEN MASALA CURRY
INGREDIENTS:
Boneless chicken - 500 gms
Ginger garlic paste - 2 tsp
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 2 tsp
Curd - 2 tbsp
Butter - 5 tbsp
Chopped onions - 1 cup
Green chilies - 3
Tomato - 1 [small]
Cashew nuts - 1/4th cup
Water - 1 cup
Kasuri methi [dried fenugreek] - 1 tsp
Coriander leaves
Garam masala powder - 1/2 tsp
METHOD:
1. Take 500 gms chicken in a bowl. Add 1 tsp ginger garlic paste, 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tbsp curd and mix them well. Let it marinate for about 30 minutes.
2. Heat 2 tsp butter in a sauce pan. Fry 1 cup chopped onions until golden brown. Add 3 green chilies, 1 small tomato chopped, 1/4th cup cashew nuts and fry them for about 2 minutes. Put it aside and let it cool. Grind it as a thick paste by adding 2 tbsp water. Keep this paste aside.
3. Heat 3 tbsp butter in a sauce pan. Add 1 tsp ginger garlic paste. Saute for a while. Add marinated chicken mixture. Cook it until 10 minutes in low flame by closing the lid.
4. Add 1 tsp red chili powder, 1 tsp salt, puree which we prepare in 2nd step. Add 1 cup water. Cook it for 5 minutes in low flame.
5. Add 1 tsp kasuri methi [dried fenugreek leaves], few fresh coriander leaves, 1/2 tsp garam masala. Mix them well and switch off the flame. Your yummy butter chicken masala is ready to eat.
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