Required Ingredients and Quantity:
Chicken- 500 g (without bone) or 800g - 1 kg (with bone)
Radhuni Butter Chicken Masala– 45 g or 1 whole pack
Tomato– ½ kg
Chopped Onion - 2 tablespoons
Powdered Milk - ½ cup
Cornstarch - 1 teaspoon
Cashew nuts - 5-6 pcs
Green Chilli - 4 pcs
Sour Yogurt - 3 tablespoons
Lemon Juice - ¼ teaspoon
Chopped Coriander Leaf– ¼ cup
Edible Oil– 3 tablespoons
Butter Cube– 7 pcs (1 inch each)
*1 cup= 250ml sized cup
Cooking Procedure:
Tomato Sauce Preparation:
Take cube tomato pieces, 1 green chilli, 3 pieces of butter, 1 teaspoon salt, chopped onion, cashew nuts, 2 teaspoons Radhuni Butter Chicken Masala and 1 cup of water in a pot. Boil it well and make a paste using blender. If necessary add 1 cup of water to make the paste thinner and sieve it.
Cream Preparation:
Take 1 cup of water, powered milk, cornstarch in a pot and sauté while cooking on medium heat. Add 2 pieces of butter. Take it down, when the cream thickens.
Cooking Procedure:
Wash the meat properly and take out the water. Then add sour yogurt, rest of the Radhuni Butter Chicken Masala, lemon juice, required salt and marinate it for 30-40 minutes.
Add oil on a heated pan and fry the marinated meat.
Take 3 pieces of butter, prepared tomato sauce and a cup of water in another pot and cook till the water is properly boiled. Add meat and cook for 10 minutes on medium heat.
Add 3 pieces of green chilli (cut 4 slices each), chopped coriander leaf, 2 pieces of butter and cook for another 5 minutes on medium heat.
When it is done, put it down from stove and let it cool down for a while. Then add ½ cup of cream in it and mix it very well.
Serving:
Spread rest of the cream on the meat and serve it with nan roti, rice or parata.
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