I wonder why my eyes are conditioned to spotting butter chicken on the menu every time I am in an Indian restaurant. I always remind myself that I have to order a new dish but I end up ordering butter chicken,I am completely besotted with its richness and the creamy texture and the flavors galore never ceases to satiate me & my taste buds which are a complete slave to this dish . I can modestly claim that I do make it the way it is served in some of the very good restaurants,but still wonder why I never fail to order this on every single trip I make to the restaurant.
This time I have prepared this with Banne Nawab's butter chicken masala. I must tell everyone that this brand is free of any artificial flavors/colors and MSG,there is also a recipe inside the packet,which will ask you to add color if you choose to.I like these masalas a lot and the restaurant taste can be replicated when using these.
I made it according to the recipe which came with this packet but avoided the color ,butter and the fresh cream the recipe called for and trust me- you will not be disappointed, It has been declared the Best Butter Chicken by all who tasted it . So do give this one a try...here goes...
Preparation time: 10 minutes
Cooking Time: 20 minutes
1. Ingredients required : serves 5
2. boneless skinless chicken: 1 lb cut into bite size pieces
3. Onions: thinly sliced or diced very fine
4. cooking oil/olive oil: 2 tbsp
5. for garnishing: pudina/mint leaves,cilantro chopped fine
6. yogurt/curd: 50 g/1.76 oz
7. cashew nuts grounded with 1/2 cup water: 30 g? 1.06 oz
8. ustad banne nawab's hyderabadi butter chicken masala: 1 packet
Take 50 ml water and make a paste of the butter chicken masala along with the grounded cashew paste and rub it all over the chicken and put it aside.
Whip the 50 g yogurt and keep it aside.
Heat 2 tbsp Olive oil in a pan and add the thinly sliced onions when the oil turns hot. saute till pinkish brown.
Now add the chicken coated in the masala and fry for 2 - 3 minutes. Till you see the pieces are turning white.
Add yogurt,stirring continuously till the chicken and masala along with yogurt is blended well.
Now add some water depending on how thick or thin you want the gravy to be,usually the butter chicken masala gravy is thick and supposed to be enjoyed with naan or tandoori roti. So I used 1 tea cup for water.
Cover and cook,till the chicken is tender and all the gravy comes together. Now garnish with chopped mint & cilantro and cook for a couple minutes more and enjoy it hot with naan or tandoori roti.
Note: This butter chicken masala is cooked without butter,cream and color and still tastes very authentic.
|Picnic table on the deck|
|bird feeder with all snow & no birds:(|
|lamp post and ever greens submerged in snow|
|Icicles I see from the kitchen window:)|
|they are a pretty sight|
|some resemble a crocodiles tail|
These are some pictures from the snow we had on the 11th and continued into the 12th. Our Town had a record 24 inches.All I see around my house and on the deck is mountains of snow,and icicles from the roof .It is a very pretty sight even though the snow on the roof scares me-What if the roof caves in with the weight of the snow...*fingers crossed*