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BUTTER CHICKEN
Cooking Time: 40 minutes Serves: 8
INGREDIENTS:
- For Chicken Marination:
- Boneless chicken (500 gms)
- Yogurt (100 gms)
- Crushed garlic (6 cloves)
- Salt
- Red Chili powder
- For Gravy:
- Diced onion (3 large)
- Diced tomatoes (2 large)
- Chopped ginger (1 inch)
- Garlic (10-12 cloves)
- Green chilies (2-4)
- Cashew nut (100 grams)
- Whole garam masala (2 sticks of cinnamon, 4 pods of cardamom, 4 cloves)
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala powder
- Salt
- Kasuri methi (Dry Fenugreek leaves)
- Fresh cream
- Refined Oil
- Butter
METHOD:
- Cut the boneless chicken into thin strips. To the chicken pieces add yogurt, crushed garlic, 1 tsp of red chili powder and salt as per taste. Mix and marinate for minimum 30 minutes.
- In a frying pan add 2 tsp of refined oil and 1 tsp of butter. To this add the marinated chicken and fry on medium flame for 3-4 minutes until cooked through and all the released water has dried up.
- In a another pan add 2 tsp of oil and 1 tsp of butter. To this add whole garam masala, diced onions, whole green chilies, chopped ginger, garlic cloves, diced tomatoes and cashew nuts. Fry for 2-3 minutes.
- Add in a pinch of turmeric, 1 tsp of each of red chili powder and coriander powder. Add salt according to taste. Fry.
- Add 4 cups of water and let it come to boil. Then let it cool down.
- Once it is cooled down add in a mixer grinder and blend until smooth.
- In the same pan add this blended gravy. Add in water if required. Make sure the gravy is not too thick or too thin. Let it simmer.
- Once the gravy is bubbling add in the friend chicken pieces, 1 tbsp of butter, 2-3 tbsp of fresh cream and a pinch of kasuri methi.
- Simmer and serve with naan, chapati, rice, pulao etc.
NOTE:
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Location:
Kolkata, West Bengal, India
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