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Alright, don’t linger, let’s plan this butter less - butter chicken menu with 29 elements which are definitely easy to obtain, and we have to process them at the very least through 8 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements Butter Less - Butter Chicken:
- Require For the chicken
- Make ready 500 gms of Chicken Thighs (Skinless Boneless - Cut into bite size pieces and marinated in the spices mentioned below.)
- Make ready - (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.)
- Prepare 1 Tbsp Ginger Paste
- Provide 1 Tbsp of Garlic Paste
- You need 1 Tbsp - Besan or Chickpea Flour
- Need 1 Tbsp of Coriander Powder
- Give 1 Tbsp of Cumin Powder
- Provide 1 Tsp - Chilli Powder
- Require 1 Tsp - Paprika or Kashmiri Chilli Powder for the Colour
- Make ready 1 Tsp Punjabi Garam Masala
- Take 1 Tsp of Turmuric Powder
- Make ready to taste - Salt
- Take for For the Gravy
- Prepare 6 Medium Tomatoes
- Prepare 2 of Medium Onions
- Give 6 for Garlic Cloves
- Take 1 Tbsp of Poppy Seeds
- Prepare 20 Almonds
- Need 4 Cloves
- Need 1 for Big Elaichi
- Require 4 of Small Elaichi
- Get 1 inch of Cinnamon Stick
- Give 1 for Bay leaf
- Make ready 1 Tbsp of Tomato Ketchup
- Require 1 tbsp of Brown sugar
- Prepare 1 Tbsp Kasuri Methi
- Need 1/2 Tsp - Garam Masala
- Provide to taste Salt
Butter Less - Butter Chicken making:
- 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.
- 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
- 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.)
- 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.
- Add back the chicken pieces along with the water to the tomato paste.
- 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.
- Once the chicken is cooked, add in the garam masala and sprinkle with crushed dried fenugreek leaves (kasuri methi) and mix well.
- 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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