Standard Recipe Card – Dish 1

Name of Dish: Butter Chicken Portion Nos: 5

Portion Size: 200 gms
Cooking Method Frying, simmering
Used:
Equipment Used: bowl, skillet

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other
Ingredients Weight kg/l/unit

Chicken Breast 800 g

Ginger paste 20 gm
Garlic paste 15 gm

Red chili powder 5 gm

Yoghurt 80 gm
Salt 20 gm
Oil 40 ml
Butter 50 gm
Onion 50 gm
Tomatoes 200 g
Cashew 20 gm
Kasturi methi 10 gm
Kashmiri Chili 10 gm

Coriander powder 7 gm

Chicken Masala 10 gm
Chicken Cream 40 ml
Black pepper 5 gm
Cookery Method/Cooking Steps:

For the marination:

1.In a large bowl, mix yogourt, add garlic paste, ginger paste, salt and black pepper as per taste.

2. Add Chicken and mix well

3.Refrigerate the meat mixture, covered, to marinate for at least 30 min.

Steps
Heat oil in a large skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or three. Do
not over crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.

Heat butter in the same pan. Fry the onions until they become translucent.

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala.
Then, add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes.

Remove from heat, scoop mixture into a blender and blend until smooth. Add some water.

Pour the puréed sauce back into the pan. Stir the cream, and crushed kasoori methi (or fenugreek leaves) through
the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is
cooked.

The sauce should be thick. Garnish with chopped cilantro and serve.