Butter Chicken Amul Butter Wala

• Prep time: 30 minutes

• Cook time: 1 hour

• Yield: Four portions

Ingredients

Gravy

• Tomatoes 2 kg

• Ginger 50 gm

• Garlic 50 gm

• Fresh coriander roots 30 gm

• Green chili whole 6 pcs

• Degi mirch powder 15 gm

• Oil 50 ml

• Melon seeds 100 gm

• Cashewnuts 50 gm

• Onion 3 pcs

• Amul Butter 50 gm

• Cream 100 ml

• Coriander powder 4 gm

• Cardamom powder 4 gm

• Sugar 20 gm

• Kitchen king 6 gm

• Salt to taste

• Kastori methi 6 gm

​Chicken Marination

• One whole chicken ( 800 gm) cut in to 8 pieces

• Kastori methi 2 gm

• Kitchen king 5 gm

• Degi mirch 5 gm

• Garam masala 3 gm

• Salt to taste

• Ginger garlic paste 10 gm

• Mustard oil 40 ml

• Cardamom powder 6 gm

• Lemon 2 pcs

• Curd 300 gm

Method

• Take one whole chicken cleaned and cut into eight pieces

• Marinate in ginger & garlic paste with Degi mirch powder, mustard oil and lemon juice, keep it refrigerated for 1 hour.

• Add the spices to the curd and mix them properly add the chicken to the mixture for another hour in the fridge.

• Cook the chicken for 40 mins in oven on 200 degree Celsius.

• Wash the tomatoes and cut them in half, add them to a deep vessel and add coriander roots, green chili, oil, ginger, and garlic and degi mirch powder and put it on medium flame.

• In small pan add melon seeds, onions, cashew nuts and add water till they get cover and put on medium heat till they become soft. Grind the mixture in to a fine gravy

• When the tomatoes start to boil and start becoming soft keep stirring it and make sure it doesn’t stick to the bottom of the vessel. Grind the entire thing in to a fine gravy.

• In another vessel add both the gravies and add butter, coriander powder, cardamom powder, kitchen king powder, sugar, kassori methi and put on high heat for 20 minutes and finish with cream.

• Add the roasted chicken to the gravy and serve with butter.

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