Butter Less - Butter Chicken
Butter Less - Butter Chicken

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Ingredients requirements Butter Less - Butter Chicken:
  1. Prepare - For the chicken
  2. Take 500 gms of Chicken Thighs (Skinless Boneless - Cut into bite size pieces and marinated in the spices mentioned below.)
  3. Get of (Do not use breast pieces. However you can use curry cut pieces on the bone as well. Just follow the tips section on how to cook it a beat differently.)
  4. Need 1 Tbsp of Ginger Paste
  5. Require 1 Tbsp of Garlic Paste
  6. Provide 1 Tbsp Besan or Chickpea Flour
  7. Get 1 Tbsp - Coriander Powder
  8. Require 1 Tbsp Cumin Powder
  9. Give 1 Tsp Chilli Powder
  10. Need 1 Tsp for Paprika or Kashmiri Chilli Powder for the Colour
  11. Make ready 1 Tsp of Punjabi Garam Masala
  12. Need 1 Tsp for Turmuric Powder
  13. You need to taste Salt
  14. Prepare for For the Gravy
  15. Get 6 of Medium Tomatoes
  16. Require 2 Medium Onions
  17. Take 6 of Garlic Cloves
  18. Prepare 1 Tbsp for Poppy Seeds
  19. Make ready 20 - Almonds
  20. Get 4 of Cloves
  21. Prepare 1 for Big Elaichi
  22. Prepare 4 Small Elaichi
  23. Provide 1 inch for Cinnamon Stick
  24. You need 1 - Bay leaf
  25. Get 1 Tbsp - Tomato Ketchup
  26. You need 1 tbsp - Brown sugar
  27. You need 1 Tbsp - Kasuri Methi
  28. Make ready 1/2 Tsp of Garam Masala
  29. Get to taste Salt
Butter Less - Butter Chicken how to cook:
  1. After thoroughly washing the chicken, marinate the same in the list of powders mentioned about - coriander, cumin, turmeric, chilli, paprika, garam masala, besan and ginger and garlic paste along with salt and leave aside.
  2. In a pressure pan, add in the roughly chopped tomatoes, onions, poppy seeds, whole spices namely cloves, cinnamon, cardamom big and small, bay leaf, garlic cloves and almonds and pressure cook for about 10 minutes -15 minutes for 2-3 whistles depending on your cooker. What w
  3. Remove from the pan, remove all the whole spices from the mixture and blend it into a smooth paste. Transfer back to the pan without adding any ghee or oil and let it cook with the lid on for about 10 minutes. (Only lid on here, do not use the pressure.)
  4. Meanwhile in another nonstick pan, saute the marinated chicken without any oil/ghee until the chicken kind of seals from the outside but is still raw inside. At this point the chicken will give out some water.
  5. Add back the chicken pieces along with the water to the tomato paste.
  6. Now add in the ketchup/ sugar and salt if required. Let the chicken cook in the gravy for about 15 minutes adding a beat of milk + water if the gravy is too thick. Check for cooking on the chicken pieces.
  7. Once the chicken is cooked, add in the garam masala and sprinkle with crushed dried fenugreek leaves (kasuri methi) and mix well.
  8. Serve with a sprinkle of coriander leaves and enjoy with hot Chapatis or Rotis or even Naan if you wish to indulge.

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