Ingredients to Prepare Butter Less - Butter Chicken Award-winning
Agnes Phillips 13/10/2020 08:08
Butter Less - Butter Chicken
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Alright, don’t linger, let’s approach this butter less - butter chicken menu with 29 components which are definitely easy to find, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.
Composition Butter Less - Butter Chicken:
Get - For the chicken
Take 500 gms for Chicken Thighs (Skinless Boneless - Cut into bite size pieces and marinated in the spices mentioned below.)
Provide for (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.)
Take 1 Tbsp of Ginger Paste
Take 1 Tbsp for Garlic Paste
Need 1 Tbsp for Besan or Chickpea Flour
Provide 1 Tbsp for Coriander Powder
Get 1 Tbsp - Cumin Powder
Make ready 1 Tsp for Chilli Powder
Require 1 Tsp of Paprika or Kashmiri Chilli Powder for the Colour
Take 1 Tsp for Punjabi Garam Masala
Get 1 Tsp - Turmuric Powder
You need to taste Salt
Make ready - For the Gravy
You need 6 Medium Tomatoes
Need 2 for Medium Onions
Take 6 Garlic Cloves
Take 1 Tbsp of Poppy Seeds
You need 20 Almonds
Get 4 Cloves
Require 1 for Big Elaichi
Take 4 Small Elaichi
You need 1 inch for Cinnamon Stick
Give 1 - Bay leaf
Take 1 Tbsp Tomato Ketchup
Require 1 tbsp - Brown sugar
Provide 1 Tbsp - Kasuri Methi
Make ready 1/2 Tsp for Garam Masala
Take to taste Salt
Butter Less - Butter Chicken making process:
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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