Butter Chicken/Paneer/Tofu

Serve 2 TSP-Teaspoon TBSP-Tablespoon 1CUP- 250ml
400-500g chicken (boneless) or 250g paneer/tofu
Water. as required
4 tbsp Butter
2 tbsp cooking oil
1 bay leaf
4 green cardamom pods or pinch of powder
1 cinnamon stick or pinch of powder
4 whole clove or pinch of powder
2 medium size onions (1 cup), sliced
Handful cashew nuts (12-15)
4 medium size tomatoes (2 cups), diced
2 tbsp Kashmiri red chilli powder or smoked paprika
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp lemon juice
Salt to taste
1/4 cup of hung yogurt or natural greek yogurt

1 black cardamom pod,
1 green chilli, slit
1 tsp dry fenugreek leaves
Pinch of mace powder
2 tbsp heavy cream

Note: Yogurt & lemon are not required for Paneer/tofu tikka masala WHAT TO DO BEFORE THE CLASS BEGINS
1. CHICKEN: Cut the chicken into 2-inch pieces, and then marinate the chicken with 1 tbsp lime/lemon & salt. cover and set it aside for at least 20 minutes.
PANEER/TOFU: Cut in cubes, set it aside and no need to add salt & lemon. No yogurt is required in this recipe.
2. Chop the onions, tomatoes, garlic, ginger & green chilli as per the list
3. keep all the other ingredients ready as per above list
1 x deep fry pan with a lid
1 x fry pan
2 x bowls
2 x stirring spoons
1 x blender/mixer with bigger jar
1 x tongs
1 x strainer
1. Cooking pot: A deep fry pan/wok with a lid. It should be minimum of 3 inches deep
2. Neutral oil: Any one of below oil can be used for this recipe
(Peanut, sunflower, canola, vegetable)
Butter is recommended, if available
3. Chicken: Skinless chicken thighs/breast is recommended
4. Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator
5. Spices: Ground spices can be used instead of whole spices & seeds
6. Onions: Either red or yellow onions. White onions are not the best choice for this recipe
7. Green chilli: Index finger size Serrano with seeds or without seeds (Adjust the spice as required)
8. Smoked paprika can be used instead of Kashmiri red chilli powder (Kashmiri red chilli powder is high on colour and less in heat). You can use Cayenne pepper powder, if you prefer hot curry. I recommend using less cayenne pepper, because there are a lot of other seasonings in this recipe.
9. Onions & Tomatoes: 2 medium - sized onion & 4 medium- sized tomato
10. Ginger garlic paste: You can make it at home by blending 6 medium -sized cloves of garlic, 1 inch peeled ginger root with dash of water.
11. Hung yogurt:. It is quite simply the thick creamy yogurt you are left with after you drain the yogurt in a muslin or cheese cloth hanging from your kitchen tap (2-3 hours)
12. Butter Chicken основное блюдо, курицу можно заменять /Paneer/Tofu
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