‘Multi Purpose’ Gravy and Butter Chicken

This is a type of gravy that I use as a base for a lot of dishes. You can make this ahead of time and can store in the fridge for up to 3 days or can be kept frozen up to 3 weeks in the freezer, making it very versatile.

Ingredients for the gravy

• Oil…………………………….1 Tablespoon
• Whole Garam Masala…4 Cardamom, 8 Cloves, 2 1inch Cinnamon pieces and 1 Teaspoon Fennel Seeds)
• Onion ……………………….1 Cup (roughly chopped)
• Garlic………………………..4 big or 10 small roughly chopped
• Ginger……………………….1 inch piece roughly chopped
• Chilly Powder…………….1 Teaspoon
• Coriander Powder……...1 ½ Teaspoons
• Turmeric Powder……….1/4 Teaspoon
• Whole Cashew Nuts…....12
• Tomato………………………1 Cup roughly chopped
• Kasoori Methi……………..1 Teaspoon

Method of Preparation

1. In a pan heat Oil and add the whole Garam Masala and saute till fragrant.
2. Add Chopped Onion, Garlic and Ginger and saute till translucent.
3. Add Cashew nuts and saute till the Onions starts to brown on the sides.
4. Add Chilly, Coriander and Turmeric powder and saute till the raw smell is gone.
5. Add Tomato and Kasoori Methi and mix for two minutes and switch off the heat.
6. Grind this mixture well using just enough water to blend in a blender until smooth.

Notes:

• Onion, Ginger and Garlic don’t have to be finely chopped. Just cut it into big slices.
• Take care while blending a hot mixture. Leave a small space open on the top of the blender to let the vapor escape. To prevent liquid from flowing out, cover the space with a folded kitchen towel.
• I use this gravy base for a lot of other dishes like Paneer, Meatball curry etc: 

       
Butter Chicken

Recipe No: 59

 Ingredients                                                 Serves 5-6 adults

• Chicken…………………………1/2 kg
• Turmeric powder…………..1/4 Teaspoon
• Salt……………………………....1/2 Teaspoon
• Multipurpose gravy………..1 batch
• Butter………………………..…2 Tablespoons
• Heavy Cream………………..1/2 Cup
• Coriander Leaves…………..4 Tablespoons
• Kasoori Methi……………..…1 Teaspoon

Method of Preparation

1. Cook the Chicken with Turmeric powder, Salt and 1 Cup of water till ¾th done. Remove the chicken pieces and keep the liquid for later use.
2. In another pan, melt Butter and add the Chicken pieces and fry for 2 minutes.
3. Add the gravy and the reserved cooking liquid mix well, close the pan and let the chicken finish cooking. Small oil droplets can be found floating on top at this stage. Do stir at times as Cashew has a tendency to stick to the bottom of the pan.
4. Take Kasoori Methi in your palm and crush as much as possible with the other palm before adding.
5. Add Cream and Coriander leaves and let it boil along the sides and switch off the flame and serve hot.

Notes:

•   Kasoori Methi is dried Methi or Fenugreek leaf. This is available in most of the Indian stores. This gives the signature taste of Butter Chicken. so don't avoid this.
• Heavy Cream can be substituted with half and half or evaporated milk or even regular milk. In all these cases the amount varies, so use according to your taste.
• When I make this just for us, I substitute Butter with regular Oil. Even though, it cannot be called ‘Butter Chicken’ it tastes awesome too.
• Usually in restaurants this dish is reddish in color due to added food color. If you want you can add that too but I prefer this without the color.

Make it enjoy the deliciousness and
serve it to your family with love…