Kerala Butter Chicken
Chicken- 1/2 kg (boneless)
Ginger and garlic paste- 2tsp
Cashew and almond paste- 3tbsp
Chilly powder- 2tsp
Coriander powder- 1tsp
Onion- 1(chopped)
Tomato paste- (smashed paste of 2 tomatoes)
Turmeric powder- 1/4 tsp
Oil, butter and salt and orange color as required
Garam masala- 1tsp.
Cut the chicken into small pieces. Fry onion in to light brown and add ginger and garlic paste with water into this. Stir well. Mix the powders and salt, then add cashew and almond paste and tomato paste with water into this and stir continuously. When the mix starts to boil add little color and the chicken pieces. Add if water required and the ready gravy should be thick and you can add butter and the garam masala at the last stage ( 1or 2 minutes before taking).
Ginger and garlic paste- 2tsp
Cashew and almond paste- 3tbsp
Chilly powder- 2tsp
Coriander powder- 1tsp
Onion- 1(chopped)
Tomato paste- (smashed paste of 2 tomatoes)
Turmeric powder- 1/4 tsp
Oil, butter and salt and orange color as required
Garam masala- 1tsp.
Cut the chicken into small pieces. Fry onion in to light brown and add ginger and garlic paste with water into this. Stir well. Mix the powders and salt, then add cashew and almond paste and tomato paste with water into this and stir continuously. When the mix starts to boil add little color and the chicken pieces. Add if water required and the ready gravy should be thick and you can add butter and the garam masala at the last stage ( 1or 2 minutes before taking).
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