Chicken Kurma/Butter Chicken

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We had a half tub of sour cream in our fridge which hubby happened to find! I usually use it in Panneer(Cottage Cheese) Makhani  and this was leftover from the last time I had made it. My partner always wants Chicken gravy dishes and finding the tub of sour cream in the fridge, decided that he wanted to eat Butter Chicken/Chicken Makhani. So after googling on it and checking out a few recipes, I decided that I should just modify my Panneer recipe by substituting chicken and just go with it. If it comes out good, then worth repeating it. If not, find a better recipe! As usual experimenting my way through it!!!!!!!

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Ingredients

To Marinate:

2 chicken breasts cubed into bite sized pieces

3 tbspns yoghurt

1/2 tsp lemon juice

salt to taste

1 tspn ginger garlic paste

1/2 tspn chilli powder

1/2 tspn dhania or coriander powder

1/2 tspn cumin powder

Marinate the chicken with the ingredients above and let it rest overnight or atleast an hour.

For the Gravy:

1 onion diced very small

2-3 chillies cut very fine

1/2 tspn ginger garlic paste

1 medium sized tomato diced into very small cubes

1 tspn tomato paste

salt to taste

1tspn dhania (Coriander) powder

11/2 tspn garam masala

1/2 tspn kasoori methi

1/2 tspn chilli powder

2 tbspn oil

1 cup water ( Adjust according to required thickness)

2-3 tbspn sour cream

Coriander leaves for garnish

Method

Take a non-stick kadai or wok or deep frying pan and heat 1 tbspn oil. Add the finely diced onions and chillis and fry till the onions are lightly browned. Add the ginger garlic paste and fry for 3-4 minutes. Then add the tomatoes and fry for another 5 minutes. Then add the tomato paste and fry for 5 minutes. Add the rest of the spice powdersexcept for dhania powder. Fry for another 5 minutes. Add the kasoori methi and fry for 5-10 minutes. Remember that at all times, the heat should be low to medium.

At the same time, take another non-stick kadai and heat the remaining oil. Once it is heated, add the marinated chicken and fry the chicken till it is cooked through.

Now add the chicken to the gravy and mix it thoroughly. Add half a cup of  water. Check to see that the gravy is not too watery. If required add the remaining water and close the lid. let it cook for 10 minutes. Check the taste and add more salt if needed.  Now add the sour cream and mix. Let it cook for another 5 minutes. Garnish with coriander leaves.

Serve with rotis/rice.

Note: I love my food spicy so I would strongly advice you to experiment with the amount of spices you put in. If you prefer less spice, put in less amount than what is specified above. 

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