Chicken Reshmi Butter Masala
Serving - 5
INGREDIENTS
Cashews - 25 grams
Water - 50 milliliters
Onion - 200 grams
Boneless chicken - 800 grams
Curd - 150 grams
Fresh cream - 20 grams
Ginger garlic paste - 1 tablespoon
Lemon juice - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1/2 teaspoon
White pepper - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 2 tablespoons
Butter - 2 tablespoons
Oil - 1 tablespoon
Ginger garlic paste - 1 teaspoon
Salt - 1/4 teaspoon
White pepper powder - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1 teaspoon
Fresh cream - 50 grams
Water - 200 milliliters
Coriander - for garnish
PREPARATION
- In a bowl, add 25 grams cashews and 50 milliliters water.
- Soak for 20-25 minutes.
- Then, transfer it in blender and blend to a smooth paste. Keep aside.
- Now, take 200 grams onion and blend to a paste.
- In mixing bowl, add 800 grams boneless chicken, 150 grams curd, 20 grams fresh cream, 1 tablespoon blended cashews paste, 1 tablespoon ginger garlic paste, 1 lemon juice, 1 teaspoon green chili, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon black pepper and 1 tablespoon coriander. Mix well.
- Keep aside and marinate for 2 hours.
- Heat 2 tablespoons butter in a pan, add marinated chicken and stir well.
- Cover and cook for 10-15 minutes.
- Open the lid and give it a stir.
- Remove the pan from heat.
- In a wok, add 2 tablespoons butter, 1 tablespoon oil, blended onion paste and cook for 5-7 minutes.
- Now, add 1 teaspoon ginger garlic paste, 1/4 teaspoon salt, 1/4 teaspoon white pepper, stir once then add, 1/4 teaspoon turmeric, 1/2 teaspoon red chili and 1 teaspoon garam masala. Mix well.
- Now add blended cashews paste stir once, then add 50 grams fresh cream and 200 milliliters water. Mix well.
- Cover and cook for 7-8 minutes on a low heat.
- Now, add cooked chicken, stir once and cook for 2 more minutes.
- Garnish it with fresh coriander.
- Serve hot.