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Alright, don’t linger, let’s task this butter less - butter chicken menu with 29 materials which are undoubtedly easy to receive, and we have to process them at the very least through 8 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition of Butter Less - Butter Chicken:

1. Take of For the chicken
2. Prepare 500 gms Chicken Thighs (Skinless Boneless - Cut into bite size pieces and marinated in the spices mentioned below.)
3. You need (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. You need 1 Tbsp Ginger Paste
5. Take 1 Tbsp for Garlic Paste
6. Require 1 Tbsp Besan or Chickpea Flour
7. Prepare 1 Tbsp for Coriander Powder
8. Make ready 1 Tbsp - Cumin Powder
9. Provide 1 Tsp for Chilli Powder
10. Take 1 Tsp for Paprika or Kashmiri Chilli Powder for the Colour
11. Need 1 Tsp for Punjabi Garam Masala
12. Require 1 Tsp of Turmuric Powder
13. Make ready to taste for Salt
14. Require of For the Gravy
15. Provide 6 Medium Tomatoes
16. Take 2 of Medium Onions
17. Prepare 6 of Garlic Cloves
18. Take 1 Tbsp of Poppy Seeds
19. Prepare 20 of Almonds
20. You need 4 - Cloves
21. Prepare 1 of Big Elaichi
22. Take 4 of Small Elaichi
23. Prepare 1 inch Cinnamon Stick
24. Give 1 of Bay leaf
25. Make ready 1 Tbsp for Tomato Ketchup
26. Get 1 tbsp - Brown sugar
27. Get 1 Tbsp Kasuri Methi
28. You need 1/2 Tsp - Garam Masala
29. Give to taste Salt

Butter Less - Butter Chicken process:

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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