This is another chicken curry dish slightly mild in taste. It is primarily cooked in butter and a nutty paste comprising
Preparation Time: 20 minutes
- Chicken, diced – 1 kg
- Butter – 50 gm
- Onions, chopped – 2 large
- Anise – ½ teaspoon
- Green Cardamoms – 2
- Cloves – 4
- Almond, grinded – 100 gm
(This is available ready made in most super stores.)
- Tomato puree – 2 tablespoon
- Turmeric – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Red Chillie Powder – ½ teaspoon or to taste.
- Nutmeg powder – 1 teaspoon
- Ginger Paste – 2 teaspoon
- Salt – 1 teaspoon or to taste.
- Water – 1 litre (approximately.)
- Fried onions – ½ cup
- Cream – 200 ml
- Almond flakes – 2 tablespoon
- Coriander, chopped – 1 small bunch.
- Melt 50 gm butter in a pan. Add onions, ½ teaspoon anise, 2 green cardamoms, 4 cloves and fry for 2 minutes. Add
the chicken and fry together until it is slightly cooked. It should turn white in colour when this happens.
- Make almond paste using 2 cups of water and 100 gm ground almond.
- Add almond paste, 2 tablespoon tomato puree, 1 teaspoon turmeric, 1 teaspoon coriander powder, ½ teaspoon chillie
powder, 1 teaspoon nutmeg powder, 2 teaspoon ginger paste and 1 teaspoon salt to the chicken. Mix well and cook
for 5 minutes.
- Add enough hot water to cover all the chicken.
- Cover the lid and let it cook for another 15 minutes with occasional stirring.
- Add ½ cup fried onions and mix well. Cook for another 2 minutes and remove from heat.
- Pour cream on top and stir gently. Garnish with 2 tablespoon of almond flakes and chopped coriander. Serve hot with
naan or rice.
Add cashew nuts, hazelnut or poppy seeds instead of ground walnut. Butter chicken can also be cooked without any
nuts. Simply cook with butter, spices and cream.
Use oil or ghee instead of butter for an equally mouth-watering dish. This will alter the taste slightly.