Saturday, October 29, 2016

Butter Chicken & Steamed Garlic Rice

What a nice cooling weather to enjoy a comforting meal at home! 

This butter chicken is absolutely delicious!! Creamy, tangy with hint of spice. 100% kids friendly, at least for my kids. They polished off their plate of serving and my boy exclaimed : 'very nice!...very nice!...' ^0^

Butter Chicken
  • 500gm boneless & skinless chicken thigh, cut into chunks
  • 1 sprig coriander leaves
  • 50gm butter
  • 100ml cooking cream 
  • 1 tsp tomato ketchup
  • 1 tsp ginger garlic paste
  • 1/2 tsp chilli powder
  • 1/2 tbsp coriander powder
  • 1 tsp salt
  • 2 tbsp oil
  • 1 medium onion, sliced
  • 400gm tomato, sliced
  • 1 green chilli, sliced
  • 6 pcs cashew nuts
  • 1 tsp ginger garlic paste
  • 1/2 tsp chilli powder
  • 1 tsp cumin seeds
  • 1/2 tbsp coriander powder
  • 2 tsp dried fenugreek leaves, Kasuri Methi
  • 1/3 cup water
  • 2 tsp sugar
  • salt to taste

  1. Combine the chicken pieces with marinade for at least 30mins.
  2. Heat oil in a pan. Add in chicken and pan fry for 10 mins until brown and fragrant. Remove chicken from pan and set aside.
  3. Using the same pan, add in onion, ginger garlic paste and cumin seeds. Fry till fragrant.
  4. Add in coriander powder, fenugreek leaves, green chilli and tomatoes. Stir well to combine. Add in some water and cover with a lid. Cook for 10mins till tomatoes are softened.
  5. Turn off heat and cool down the mixture slightly. Blend the mixture till smooth.
  6. In a clean pan, melt the butter and pour in tomato puree mixture. Bring the sauce to a simmer.
  7. Add in salt and sugar to taste. Add in tomato ketchup and cream. Stir in chicken pieces and simmer for another 10 mins. 
Recipe ref :

Steamed Garlic Rice
  • 2 cups Basmati rice
  • 4 cups water
  • 4 cloves garlic, finely chopped
  • 1/4 grated carrots
  • 1 tsp salt
  • 1 tbsp butter
  • 1/2 tsp turmeric powder

  1. Wash rice thoroughly.
  2. Place all ingredients in a preheated steamer and steam for 30 mins.
  3. Fluff up the rice before serving.

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