Butter Chicken
Cooking MethodPressure Cooker
Ingredients
- 1 small chicken
- 1/2 cup curd
- 1/2 pod garlic (ground)
- 2 cm piece ginger (ground)
- 1/2 teaspoon red chilies (ground)
- 1/2 kg tomatoes
- salt to taste
- 8 teaspoons tomato ketchup
- 1/4 teaspoon red chili powder
- 1/2 cup crushed cashewnuts
- 4 tablespoons butter
- 1 teaspoon sugar
- a few drops of red coloring
Instructions
Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours. Then pressure cook the chicken until tender (5-7 minutes). Blanch tomatoes and strain them to make a puree. Put the puree, salt, chili powder and sugar in a pan. Cook it on a slow fire till the puree thickens. Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashewnuts. Cook for a few minutes before serving, add 1 tablespoon butter and heat it. Place it in the serving dish and put 1 more tablespoon butter.
