White Butter Chicken

WHITE BUTTER CHICKEN

INGREDIENTS

For Tomato Water:

3 tomatoes

1 inch ginger cube

3 green chilies

1 tsp rock salt

White Butter Chicken - 2

For Marination:

🔺400 grams chicken

🔺1 tsp ginger garlic paste

🔺1 tbsp lemon juice

🔺2 tbsp yoghurt

🔺2 green chilies

🔺1 inch ginger cube

🔺2 tsp oil

For Final Cooking:

🔺1 onion

🔺1/2 inch ginger cube

🔺5-6 garlic flakes

🔺2 green chilies

🔺1 tsp cumin seeds

🔺2-3 green cardamom

🔺1 bay leaf

🔺2 tsp cream

🔺1/2 tsp kasuri methi

🔺1 tbsp cashew nut paste

🔺1 tsp honey

🔺1 tbsp butter

🔺2 tsp oil

🔺Salt to taste

METHOD

🔺Chop the tomatoes into small pieces. Do not throw away any part of it
Chop the ginger, green chilies finely.

🔺Mix the chopped tomatoes, ginger, green chilies and rock salt and hand it in a muslin cloth for 8 hours.

🔺Collect the water  that seeps out of the cloth and set aside.White Butter Chicken - 3

It is good if you can take the boneless chicken breasts for White Butter Chicken - 4

🔺Make thin slices of the chicken breast and marinate it in ginger garlic paste and lemon juice for 20 minutes.

🔺Now, for the second marination add yogurt, cheese, green chilies, ginger and vegetable oil to the chicken and set aside for 10 minutes.

🔺Chop onion, ginger, garlic and green chilies and keep aside.

🔺Shallow fry the chicken pieces and take them off the pan.

🔺Then again dip the chicken pieces back in the marinade and bake them for 5-66 minutes at 175 degrees centigrade.

🔺In a pan add oil, jeera, elaichi, bay leaf, garlic, ginger, green chilies, onion and mix well.

🔺Then add the tomato water sieved over for 8 hours and let boil.

🔺Add cream. Let it boil.
Add kasuri methi. Then kaju paste, then honey and then the baked chicken.

🔺Add salt to taste.

🔺Then add a lot of butter. Let simmer for 2-3 minutes.

🔺You are now ready to serve the white butter chicken with tomato kaju chutney and pesto rice.