Butter Chicken
as well as large gatherings and it has always been liked by Indians as
Cooking
Heat Oil in a kadhai. Add the onion paste and fry in medium heat, stir occasionally till it turns golden brown. Add ginger paste and stir for 2-3 minutes.
Add turmeric powder, chilli powder, coriander powder and mix well. Stir for another 2-3 minutes.
Add tomato puree. If the masala turns dry, sprinkle some water and then add cashew powder/paste. Mix well and stir for about 5 minutes.
Add chicken to the masala, stir and mix well.
Add salt & garam masala and cook for about 10 minutes.
Once the masala has mixed well with the chicken, add 2 small cups of water and let the chicken cook on low heat.
Once chicken is almost done, add cream and cook for another 5 minutes. If there is more water, change heat to Add Cilantro / Coriander. Remove from heat and
Serving Suggestions
:
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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