Ingredients
For the chicken and marinade:
1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
1/4 cup full-fat plain yogurt
1 tablespoon olive oil
1 tablespoon ginger garlic paste
1 teaspoon dried coriander
1 teaspoon Kashmiri Lal Mirch (Paprika)
1 teaspoon cumin
Salt to taste
For the sauce:
8 to 10 whole almonds
8 to 10 whole cashews
2 tablespoons unsalted butter, divided
1 tablespoon ginger garlic paste
1 teaspoon sugar
1 (15-ounce) can diced tomatoes
2 tablespoons dried coriander
1 1/2 teaspoons ground garam masala
1/2 teaspoon ground Kashmiri Lal Mirch (Paprika)
1/2 teaspoon salt
1 cup water
1/4 cup heavy cream
Method
1. Marinate the chicken:
In a large mixing dish, combine the chicken and the remaining marinade ingredients. Massage the marinade into the chicken with your hands. Refrigerate for at least 1 hour, or up to overnight, wrapped in plastic wrap.
2. Soak cashews and almonds:
Before starting the rest of the recipe, soak the cashews and almonds in water for at least an hour (or up to overnight for best result).
3. Cook the chicken:
Over medium-high heat, heat a skillet or grill pan. Using a teaspoon of oil, drizzle it into the pan. Remove the chicken from the marinade in stages and grill it on the pan for 3 to 5 minutes on each side, until cooked through (clear juice runs out of it when you cut into it). Avoid overcrowding the pan. Place the chicken in a separate dish once it's finished cooking. Cover and save for a later date.
4. Start making the sauce:
In a medium Dutch oven or skillet over medium low heat, melt 1 1/2 teaspoons butter. Add the ginger garlic paste and sugar as soon as the butter has melted. 1–2 minutes of sautéing Cook, stirring occasionally, for 8 to 10 minutes over medium high heat, until all of the excess liquid has evaporated. The sauce should be sloppy and paste-like in texture. Coriander, garam masala, Kashmiri Lal Mirch, and salt are added to the pan. Cook for 2 to 3 minutes over medium heat, stirring occasionally. Turn the heat off.
5. Puree the sauce with the nuts:
Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.
6. Finish the dish:
Return the paste to the pan over medium heat. Add the water to the paste and stir to form a smooth sauce. because the sauce begins to boil, add the grilled chicken and cream . Stir well. Cover the pan and simmer for five minutes.
7. Rest the butter chicken:
Turn off the warmth and uncover the pan. Stir within the remaining 1/2 tablespoon butter and therefore the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes therefore the flavor of kasuri methi can marry into the butter chicken.
8. Serve:
Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days. you'll freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat during a saucepan over medium-low heat to retain the texture.
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