Buttered chicken recipe

Among the best known Indian foods all over the world, Butter Chicken is considered the best as a curry. The gravy can be made as mild or hot as you wish and it suits most food lovers. Served along with black lentils and a green salad, the butter Chicken tastes as a great combination. This recipe for Butter Chicken is the real deal for you to try and surprise your guests. It has been tried and tested by so many and is loved by all. The total time for cooking this fine dish is about an hour and forty-five minutes.

Ingredients required

  • 1 kg chicken, boneless and skinless
  • 400g/ 14 oz tomatoes, chopped and made as paste
  • 1/2 liter chicken stock
  • 2 onions, chopped
  • 1 cup of fresh yoghurt
  • 3 tablespoons of vegetable oil
  • 3 tablespoons of soft butter
  • 2 teaspoons of garlic paste
  • Juice of 1 lime
  • 1 tsp red chili powder
  • 6 cloves
  • 8-10 peppercorns
  • 1" stick of cinnamon
  • 2 bay leaves
  • 8-10 almonds
  • Seeds from 3-4 pods of cardamom
  • 1 teaspoon of ginger paste
  • 2 teaspoons of coriander powder
  • 1 teaspoon of cumin powder
  • 1/4 teaspoon of turmeric powder
  • 2 tablespoons of dried fenugreek leaves
  • Coriander leaves to garnish
  • Salt to taste
  • Preparation method

    Using a large bowl, mix the chicken, red chili powder, limejuice, and salt, cover and allow marinating for about an hour. Heat a flat pan or griddle on medium heat and gently roast by stirring frequently the cinnamon, almonds, cloves, peppercorns, and bay leaves until dark lightly. Allow it to cool and then add the seeds of cardamom. Grind them into a coarse powder using a dry grinder. Add the yoghurt to the mixture along with coriander, cumin and turmeric powder and marinate the chicken for about an hour. Heat the oil in a deep pan on medium heat, add the onions and fry until it reaches a pale golden brown in color. Then add the ginger and garlic pastes and fry for a minute.

    Add only the chicken from the chicken-spice mix and fry until the chicken meat turn from pink to whitish in color. Now add the chicken stock, tomato paste, dried fenugreek leaves and remaining part of the yogurt-spice mix to the chicken. Cook until the chicken becomes tender and the gravy is reduced to half its quantity. Use another small pan to melt the butter and then pour it over the gravy and serve hot.

    General Tips

    If you have ulcer and in parallel you want to taste chicken dishes, then try drinking aloe vera juice, as it is a quick remedy for ulcers. The juice seems to quell gastro intestinal inflammation and may reduce stomach acid secretions. Drink at least one third of a cup three times a day. Also, try to drink raw cabbage juice, especially if you are suffering from peptic ulcer. The active substance in cabbage is glutamine and it is an amino acid that nourishes the cells of the gastrointestinal tract.