- 750 gm chicken cubes, 1 brown onion, 1 can crushed tomatoes, 1 can coconut milk, 1tbsp ginger- garlic paste, 1 tsp butter chicken masala, 2 tbsp oil, salt according to taste, chilli powder according to taste, coriander leaves for garnishing.
- Heat oil in a large pan, add chopped onion and saute it for 2-3minutes till it turns light golden. Add ginger-garlic paste and saute for another minute. Pour full can of tomato. Cook for 1-2minutes till you see some oil bubbles in the corner of pan. Turn off the flame, let it cool little then grind the mixture in the blender. Pour the mixture back in the pan and add 1/2 can of coconut milk. Add salt, chilli powder and butter chicken masala. When it boils, add chicken pieces. Turn to low flame and cover it. Let it cook till chicken is soft and tender. Add remaining coconut milk, let it cook for 1 more minute. Your butter chicken is ready, serve it hot with nan or rice.
Brands and product used
- TCC - Coconut Milk