The recipe which I am sharing today is Peanut Butter Chicken. One of the reasons that make Indian Cuisine famous all around the world is their aromatic spices. People who love to eat is an absolute treat for them. Some of the people across the globe find Indian Cuisine very spicy due to the use of spices. But if you love Indian spices, then you can play with them. Using them with different ingredients. And if one of your favorites is chicken then you can make many recipes using these Indian spices.There are many ways of cooking chicken. Different countries have different recipes. Some people like with gravy and some people without gravy. It is a versatile ingredient. It can be served as in snacks or in the main dish.
As I love to experiment with my ingredients, this recipe came as an output for the same. One day I was cooking Chicken, so I planned to use little peanut butter in the gravy, and surprisingly. it turned out to be a hit across my family and friend. So thought of writing it on my blog.
In this recipe, the chicken is cooked with Indian Spices in a yogurt base. When halfway through, peanut butter and cream is added and cooked. The taste of the recipe will give a tint of peanut flavor and at the same time, you will get the taste of different spices also. The peanut butter and cream will give the buttery and creamy texture to the dish.
The chicken generally is low in fat and high in protein. However, the level of fat is higher on the skin. The breast piece contains high fiber and protein than any other parts.
So here is my recipe:-
Preparation Time:-15 minutes Standing Time:- 1 hour Cooking Time:- 35 - 40 minutes
Number of Servings:- 3 - 4 persons
Measurements:-
1cup= 250 ml
1 table spoon= 15 ml
1 teaspoon = 5 ml
Ingredients:-
For Marinating:-
1) Chicken:- 700 grams (with bones)
2) Yogurt:-2 tablespoon
3) Salt:-1/2 teaspoon
4) Black Pepper Powder:- 1/4 teaspoon
5) Lemon juice:- 1/2 teaspoon
For Cooking:-
6) Onions:- 2 medium sized finely chopped
7) Ginger Paste:- 1 tablespoon
8) Garlic Paste:- 1 tablespoon
9) Turmeric Powder:- 1/2 teaspoon
10) Kashmiri Chili Powder:- 1 1/2 teaspoon (nonspicy, just to give color)
11) Sesame Seeds:- 1 teaspoon
12) Coriander Seeds:- 1 tablespoon
13) Cumin Seed:- 1 teaspoon
14) Fennel Seeds:- 1/4 teaspoon
15) Garam Masala:-1 teaspoon
16) Peanut Butter:- 2 tablespoon
17) Sugar:- 1 teaspoon
18) Salt:- 1 teaspoon or to taste
19) Green Chilies:- 2
20) lemon juice:- 1 teaspoon
21) Spring onions green for garnishing
22) Water:- 1 1/2 cup
23) Cream:- 1/2 cup
24) Tomatoes:- 2 medium
25) Oil:- 3 tablespoon
Method:-
1. Take a small pan or tawa and dry roast sesame seed, coriander seeds, cumin seeds and fennel seeds until light brown and coarsely grind it. (I have used mortar and pestle).
2. Now wash clean and dry the chicken, to that add yogurt, salt, pepper powder and lemon juice and give it a good massage. Cover and keep it aside.
3. Heat a pan and add onion, ginger garlic paste and saute for two minutes or till the onions are translucent and raw flavor of ginger garlic has gone. Add turmeric powder, chili powder, garam masala powder and toss for another 1 minute. (Add little water so that it doesn't burn.) Add the marinated chicken to the pan. Toss it on high flame for 6 to 7 minutes. Add 1 cup of water, cover it and cook for 20 minutes on a medium flame.
4. After 20 minutes check the chicken, it should be halfway through and the gravy should be slightly thickened, at that point of time add peanut butter, cream, sugar and coarsely ground spice mix (which you prepared in step 1). Toss it well.
5) Add remaining one cup of water and slit green chilies, salt, and tomatoes to the chicken. Toss and cover it, cook for another 15 minutes. After 15 minutes open the cover and check the chicken, it should be tender enough to break with your two fingers. Check for salt according to your taste.
6) Switch off the flame and add lemon juice to it. Mix and cover it for 10 minutes, garnish it with spring onion greens and serve hot.
Note:-
* You can you boneless chicken instead of chicken with bone.
* If you want you can replace the cream with coconut milk also.
Serving Tip:- Serve this dish with Indian bread like roti, paratha, naan or steamed rice.
Do try my recipe and comment below. Till then happy cooking.
relishsavour.com by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
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