Ingredients
Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Heavy cream - 1/4 cup
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Cumin/Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp
Salt - to taste
Oil - 2 tblsp
Method
1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
2. Apply salt, chillipdr, and ginger garlic paste. Shallow fry in little oil and keep
it aside.
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste,
green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the
cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook
it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly
powder, corriander powder, turmeric powder, cumin powder, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine
nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro and serve with pulav, naan, roti. It goes well with
anything.
Tips
- If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.
