Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Butter Chicken
 
 
Prepration: 30 mins.
Cooking: 19 mins.
Serves 6 Cal/Ser 251
 
Ingredients
1 medium sized chicken (800 gm) - cut into 12 pieces - made as tikkas given on pg 37
MAKHANI GRAVY
1” piece ginger and 10 flakes garlic - chopped
¼ cup cashewnuts (kaju)
2 cups ready-made tomato puree
1 tsp garam masala, ½ tsp chilli powder
¼ tsp sugar or to taste, ¾ tsp salt
2 tbsp butter, 2-3 tbsp oil
½ cup milk, ¼ cup cream, approx.
 
Method
1. Grind ginger, garlic and cashews to a paste in a mixer with a little water.
2. Put paste in a deep dish. Add tomato puree, all masalas, oil and butter. Microwave covered for 8 minutes.
3. Add about 1 cup of water, mix and microwave covered for 6 minutes. Stir once in between.
4. Add cooked chicken to the gravy. Cover and microwave for 3 minutes. Remove from oven and let it cool down till serving time.
5. Add milk and microwave uncovered for 2 minutes. Add cream. Serve hot.