Butter Chicken

Butter Chicken

Ingredients
Boneless Chicken Chunks 2 Pounds
Lemon Juice 1/4th cup
White Vinegar 1/4 cup
Salt 2 Tsp
Butter Chicken Masala 2 packets
Red Food coloring 7 drops
Canola Oil 1/4 cup
Tomatoes 4 large
Plain whole milk Yogurt 1 cup
Butter 1 Stick
Cumin seeds 1 TBS
Black Seeds 1 TBS
​Ginger Garlic Paste 2 TBS
Whipping Cream 1/4 th cup

How to make it:
Marinate

1. Wash and keep the chicken cubes in strainer till all the water drained out
2. Pour lemon juice and vinegar. Mix well.
3. Add salt and mix
4. Add Butter chicken Masala and mix
5. Add food coloring and mix well
6. Keep in refrigerator for couple of hours

Bake it

1. ​ Spread chicken on a greased pan and bake for at 400 for 20 minutes.
2. Take it out and set aside

Stove Cooking

1. Turn the stove on. Fill the pan with water, add tomatoes make sure enough water that all the tomatoes are covered. When water starts to boil, turn the stove off.. Let it cool
2. transfer boiled tomatoes, 1/4 cup water( from the boiling water) and yogurt to make purée in a blender.
3. Set the puree aside

NOW

1. 1. Heat and melt butter in the pan on the stove at medium heat
2. 2. Add cumin, black seeds and ginger garlic paste one by one
3. 3. keep stirring and don’t let it burn.
4. 4. Add purée slowly. Careful because it may splat so add slowly and keep mixing..
5. 5. Now add cream and let it cook until curry started to thick.
6. 6. Add 1TBS Butter chicken masala mix and 1-2 drops of red food coloring.
7. 7. Now Add chicken to the curry. Cook for 20 minute on medium heat
8. 8. When curry reached to its required form. neither too runny nor too runny.
9. Cover and let it cool on the stove. Don’t lift the cover because this step will give good color and texture to the dish.

Sprinkle some cilantro and serve with rice or Garlic Naan from Trader Joe’s.