BUTTER CHICKEN-मख्खनी मुर्गा बिन मख्खन के

Standard


With ready grilled/sautéed/roasted chicken tikka

SERVES: 3-4

GLUTEN FREE- LOADED WITH PROTEINS -QUICK TO MAKE

Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?

Using Pressure Cooker will take 5-7- minutes whereas it will take 15-20 minutes in a regular pan. Using frozen chopped garlic and ginger will save 5-10 minutes of your time.

By using this recipe you save: 50% of fuel energy and 15-20 minutes of your precious time that is about 8 to 15% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to be creative.  For vegetarian option, you can choose to add cottage cheese, baby potatoes or veggies to substitute chicken.

COOKING TIME: 15-20 minutes

INGREDIENTS:

2 tablespoons oil
1 cinnamon stick (small)
1 star anise
2 green cardamom
5 pieces of cloves
5 medium tomatoes (pureed)
1 inch frozen garlic or 2 fresh crushed cloves
2 inch frozen ginger or 25 grams fresh grated ginger
1 teaspoon red chilli powder
1 teaspoon salt
½ teaspoon sugar
20 cashews or almonds (powdered)
200ml full cream milk
½ kilo grilled boneless chicken/chicken tikka

STEP 1. Put cinnamon stick, star anise, green cardamom, and cloves into heated oil until they get brown

STEP 2. Once spices are brown, add crushed tomato/puree, red chilli, ginger, garlic and sugar and cover the pot. Let it simmer for five minutes, then add powdered nuts with half a glass of water and cover the pressure cooker for 4-5 minutes (or if using a pan for 10-12 minutes).

STEP 3. Remove whole spices and run the hand grinder for 2 minutes right into the pan to make gravy smooth.

STEP 4. Add grilled chicken/chicken tikka (ready made or prepared using Four Steps or Less recipe of जला भुना मस्त मुर्गा (CHICKEN TIKKA) and 1/2 cup of milk to curry as it becomes thick. Let if boil for 5 minutes before you serve. If needed, keep adding milk to get the required density.

Handy Tips:thumb_IMG_0184_1024
1. The quick option is to use already grilled/roasted chicken tikka (or even raw boneless chicken) to add to the butter chicken curry.
2. If using raw chicken, smear cut chicken pieces with meat masala or curry powder, let it rest for 5 minutes and then add to the curry, let it boil for 15 minutes or until the chicken is tender.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s