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LOCATION: Recipes >> Pressure Cooker >> Butter Chicken 01

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BUTTER CHICKEN

1 small chicken
1/2 cup curd
1/2 pod garlic (ground)
2 cm piece ginger (ground)
1/2 teaspoon red chilies (ground)

1/2 kg tomatoes
salt to taste
8 teaspoons tomato ketchup
1/4 teaspoon red chili powder
1/2 cup crushed cashewnuts
4 tablespoons butter
1 teaspoon sugar
a few drops of red coloring

Marinate the chicken pieces in curd, garlic, ginger, chilies and
salt for 4-5 hours. Then pressure cook the chicken until tender
(5-7 minutes). Blanch tomatoes and strain them to make a puree.
Put the puree, salt, chili powder and sugar in a pan. Cook it on
a slow fire till the puree thickens. Add 2 tablespoons butter,
chicken pieces, tomato ketchup and cashewnuts. Cook for a few
minutes before serving, add 1 tablespoon butter and heat it. Place
it in the serving dish and put 1 more tablespoon butter.

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