Butter chicken recipe made with leftover tandoori chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
What you need
  • 250 gm tandoori chicken;
  • 1 onion chopped;
  • 3 tomatoes pureed;
  • 1 tsp ginger garlic paste;
  • 4-5 tbsp butter;
  • 15 cashew nuts paste;
  • 1 tbsp fresh cream;
  • 1 green chilli;
  • ¼ tsp red chilli powder;
  • 1 tbsp garam masala;
  • 1 tsp cumin powder;
  • 1 tsp fenugreek powder;
  • 1 tbsp fresh coriander;
  • oil;
  • salt;
  • 2 cups of water.
Method
  1. In a pan heat oil and add chopped onion. Fry for about 4 minutes until it starts to change colour.
  2. Add tomatoes puree, mix and let it cook for 2-3 minutes. Once the tomatoes released its juices, add ginger garlic paste, salt and all the powder spices. Let it cook until oil starts to separate.
  3. Now add cashew nuts paste, stir fry for one minute.
  4. Add tandoori chicken and 2 cups of water. Mix well and bring to a boil then lower the flame and cover the pot with a lid. Let it simmer for 10 minutes.
  5. After 10 minutes, add butter and stir together. Add 1 tbsp fresh cream. Now the butter chicken is ready to serve!
  6. Place the butter chicken into a serving bowl, drizzle a bit of extra fresh cream and garnish with green chillies and coriander leaves. Serve it hot with steamed rice, jeera rice or naan.
Recipe by My Indian Taste at http://myindiantaste.com/butter-chicken-recipe-leftover-tandoori-chicken/