Butter panner
Details
Serves: 4-6
To Prep: 20 minutes
Difficulty: Medium
To Cook: 45 minutes
Nutrition
Calories: 500-550 kcal
Protein: 20-25g
Carbohydrates: 10-15g
Fat: 35-40g
Ingredients
- 500g boneless chicken, cut into bite-sized pieces
- 2 tbsp butter
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 1/4 cup cashew nuts, soaked and ground to a paste
- 1 tbsp ginger-garlic paste
- 1/2 cup fresh cream
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp sugar
- Salt to taste
- 1/4 cup yogurt
- 1/2 tsp fenugreek leaves (kasuri methi)
- Fresh coriander leaves for garnish
Method
- Marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
- Heat butter in a pan, add cumin seeds, and let them crackle.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another 2 minutes.
- Add tomato puree, cashew nut paste, and cook until the oil separates.
- Add the marinated chicken and cook on medium heat until the chicken is fully cooked.
- Add fresh cream, garam masala, sugar, and fenugreek leaves. Stir well and cook for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.