Butter Chicken with a Twist
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Butter Chicken with a Twist

This recipe is my self experimented (yeah, yeah) and although it's cooked in butter, just like butter chicken; it tastes completely different because of the difference in the marinade and the ingredients !!

Brijdeep Kaur

Ingredients

2-serving
  1. 1 Cinnamon stick
  2. 1 red chilli Dried
  3. 1 Teaspoon Peppercorns
  4. 1 Teaspoon Coriander seeds
  5. 1 Teaspoon Cumin seeds
  6. 1 Bay leaf
  7. 1 Star Anise
  8. 2 Cloves
  9. 250 Grams Chicken
  10. 1 Cup Yoghurt
  11. 3 Tablespoons Lemon juice
  12. 3 Tablespoons Butter
  13. 1 Onions (chopped)
  14. 1 Tomatoes (chopped)
  15. 1 Tablespoon Ginger paste
  16. 1 Tablespoon Garlic paste
  17. 1/2 Teaspoon Garam Masala
  18. 1/2 Teaspoon Methi Kasoori
  19. 1/2 Teaspoon Cumin powder
  20. 1/2 Teaspoon Red chilli powder

Method

50 mins
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    Dry roast all the ingredients listed under the garam masala tab on medium heat until they give out a wonderful aroma.. Let it cool and grind them to a paste.

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    Take yoghurt in a bowl and add the freshly ground garam masala. Add the lemon juice and mix well. Marinate the chicken in this paste for about 4 hours.

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    Heat butter in a pan and add the chopped onions, let them fry until transparent. Add the tomatoes and cook till they become soft. Add ginger and garlic and mix well.

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    Add salt, cumin powder, red chilli powder and mix well. Add garam masala and kasoori methi and then add the chicken along with the marinate. Mix well and let cook for about 5 minutes.

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    Add a little water (depends on how much curry you want) and cover the pan and let cook on medium heat for about 20 minutes. Remove the cover and cook for another 5 minutes; serve hot with jeera rice/roti.

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