Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!
What’s so special about this dish? Here’s what Roshni has to say:
“It’s butterly, utterly delicious! My mom’s secret ingredient is her love and she loves looking at our expressions after we take the first bite. Butter chicken is like comfort food the way my Ammoy makes it!”
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Marinate the chicken in finely chopped ginger and garlic, red chilli powder, chopped green chillies, salt, garam masala powder, chicken masala powder, curd, cream, and tandoori colour. Combine well and keep it in the fridge for at least 2 hours.
Blanch the tomatoes in boiling water and allow them to cool. Grind the tomatoes to a paste and strain them.
Splutter the whole spices in a little oil and cook the onions till they are golden brown. Once cool, grind to a paste.
Heat oil in a pan, add the cashew powder and stir till the colour changes to brown, taking care not to burn it. Add the onion paste and fry it till it changes colour and then add salt, red chilli, garam masala, chicken masala powder.
Fry well, and then add the tomato puree. Let it boil for sometime and as soon your house starts to smell like butter chicken, that's when you know it is ready. Add 2 tbsp butter (or adjust to your taste) and let it simmer for a while.
Once your gravy is ready, add the marinated chicken to your gravy. Make sure you clean out the vessel - don't waste a drop of the marinade. Let the chicken cook in the gravy for sometime. Then, close pressure cooker and give 1 whistle. Once the pressure subsides, open the cooker and your butterly, utterly butter chicken is ready!