Chicken Vindaloo

Quick Butter Chicken

Butter Chicken is one of the most popular dishes for the non-vegetarians in India. An Indian restaurant meal is incomplete without it. This is a short cut recipe that you can use when you have leftover home barbecued tandoori chicken in the freezer.

Prep Time: 10 min

Cook Time: 20 min

Ingredients
  • Tandoori Chicken (Home-Made) – 5- 6 pieces
  • Curry
  • 1 Tablespoon Oil
  • 4 Tablespoon/ one- fourth cube Butter (you can also put little less if you prefer to use less butter)
  • 1 Teaspoon Roasted Ground Cumin
  • 3 cans chopped Tomatoes (Each can I used had 400g Net Weight) – Fresh Tomatoes can also be used but they will have to be blanched.
  • 4 Teaspoon Sugar (you can use honey instead for the sweetness)
  • Salt to taste
  • 200 ml Double Cream
  • 2 sliced green chilies
  • 2 Teaspoon Ginger Paste or Fresh ginger 1 inch piece
  • 3 cloves Garlic
  • 1 Tablespoon Crushed Dried Fenugreek Leaves (kasoori methi)
  • 1 Teaspoon Turmeric
  • 6 Green cardamom
  • 1 Tablespoon Tandoori Chicken Masala (Optional and according to taste)
  • 1 Teaspoon Ketchup (Optional)
  • Orange Food Colour- a few drops (Optional)
Instructions
  • Heat oil in a karahi or a pan on high heat. Add garlic, split green chilies and stir fry for a few seconds.
  • Add canned tomatoes and let it cook. Add the Tandoori masala and mix it well.
  • Now add ginger paste, salt, turmeric, Roasted Ground Cumin, sugar and mix it well. Cook for 5 minutes.
  • Blend this mixture in a food mixer/grinder so it has a smooth consistency.
  • Pour the mixture back in the Karahi and add the cream, ketchup and crushed fenugreek leaves. Let it cook for 5 minutes.
  • Now add the barbecued chicken and mix well.
  • Put crushed Green cardamom for flavor and let it cook on medium heat for 10-15 minutes. Cook till chicken is done and gravy is of the required consistency. (In case you like it creamier, you can add more butter and cream)
  • Garnish with cream and coriander.
  • Butter Chicken is ready to eat. Serve hot with naan or basmati rice.
Notes
  • When we do barbecue and make tandoori chicken, we generally freeze some pieces so we can convert them into Butter Chicken when needed.
  • You can also make it with marinated raw chicken, but the smoky flavour of the tandoori chicken is what gives butter chicken its distinct taste.
  • If you use raw chicken, make sure you use boneless pieces.
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