Recipe of Panjabi Butter Chicken

Ingredients:

Chicken: 500 g

Onion: 3 pieces (thinly chopped)

Tomato: 1 big size

Cashew nut: 100 g

Red chilli powder: 1 ½ tbsp

Coriander powder: 2 tbsp

Turmeric powder: ½ tbsp

Green cardamom: 4 pieces

Cinnamon stick: 1 inch

Ginger garlic paste: 1 tbsp

Fresh cream: ½ cup

Kasuri methi or dried fenugreek leaves: 1 tbsp

Lemon juice: 2 tbsp

Black pepper powder: 1 ½ tbsp

Salt as per your taste

Refined oil: 4 tbsp

Butter: 4 cubes

METHOD:

Marinate the chicken pieces with 2 tbsp lemon juice, black pepper powder and salt. Heat the oil in a pan and add the chopped onion. Fry until the colour gets light brown. Soak the cashew nut and tomato in hot water for 10 minutes. Peel the tomato. Now take a mixer jar and add the tomato, fried onion and shocked cashew nut to make a paste. Take a wok and heat oil and butter in it. Add green cardamom and cinnamon stick and sauté for few seconds. Add ginger, garlic paste and sauté for another few seconds. Now add the marinated chicken and fry until the colour gets golden brown. Add turmeric powder, coriander powder and red chilli powder and stir it. Now add the tomato, onion and cashew nut paste and cook it till the oil is oozing out. Add one cup of water and cover the lid and cook the chicken on low flame until it becomes soft. Add kasuri methi and let it boil for some time. Lastly, spread the fresh cream and turn off the flame. Garnish with grated egg and serve it with roti or rice.

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EXTRAS: Fenugreek is popularly known as Kasuri Methi in India. Fenugreek leaves are used for flavoring dishes. The leaves have a bitter taste, but when added to the recipe, it changes the taste. Used for cure of arthritis.