Frissket Butter Chicken Recipe

INGREDIENTS TO MAKE THE RECIPE

TO MARINATE
Chicken
1-2 Tbsp Ginger-Garlic Paste
1 tsp Salt
1 tsp Red Chilli Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Roasted Cumin Seeds Powder
1 tsp Garam Masala
1 Tbsp Oil
1 Tbsp Gram Flour or Rice Flour
1 Tbsp Vinegar

TO MAKE ONION MIXTURE
Two Onions
Cashew
2 Dried Red Chillies

WHOLE SPICE MIX
6 Black peppercorns
4 Cloves
3 Green Cardamom
1 Black Cardamom
1 small piece of Cinnamon Stick

GROUND SPICE MIX
1 Tbsp Coriander Powder
1 tsp Roasted Cumin Powder
1 tsp Kashmiri Red Chilli Powder

FOR COOKING
1 Cup Tomato Puree
2 Tbsp Butter
1 Tbsp Ginger Garlic Paste
1 tsp Salt
1/2 tsp Sugar
1/4 Cup Water
Roasted Kasuri Methi
1 tsp Garam Masala
1 tsp Butter
Cream
1 Tbsp Tomato Ketchup

Let’s start with our Recipe
First we will marinate the chicken, for that we will slice the chicken a little thin in medium size. Add ginger garlic paste along with salt. Some red chilli powder, coriander powder, turmeric powder, roasted cumin powder & garam masala. Add 1.5-2Tbs of cooking oil in the marinate and mix it well. Add some Garam flour/besan and a tbsp of vinegar so that the spices get well mixed with chicken pieces. Let the chicken rest in the refrigerator for 5-10mins.

For Onion mixture:
Take a non-stick cookware and put it on gas on medium flame. Add little desi ghee and in it add cashews, dry red chillies. Roast it for 1 min and then add coarsely chopped onions. Add 250ml of water and let the mixture boil.
After the colour of onion changes and it becomes translucent, turn off the gas, drain off the excess water and put the mixture in a blender to mix. Add cold water to the mixture in order to maintain the temperature.

Take the marinated chicken out of the fridge.
Put the cookware on high flame, add butter. Add the marinated chicken and cook for 2 mins by covering with a lid, don’t open the lid no matter what.
Remove the chicken after 2-3mins and add the whole spice mix and the powdered spice in the remaining butter and cook for 2 mins until the aroma of spice reaches you. Then add the onion mixture which you had blended, add ginger garlic paste and cook for 2mins. Then add tomato puree along with salt & sugar as per your taste. Then add water and cook for 3-5mins until it’s colour changes. Then add roasted kasuri methi, garam masala, butter & cream as you desire. In the end add the roasted chicken and a tbsp of tomato ketchup to have that restaurant style butter chicken with tangy taste.
Hope you try the recipe!
Happy Cooking.