Butter Chicken Recipe

 

Hey Folks,

Butter Chicken is an Indian dish made with thick tomato and butter sauce. It is a creamy curry that every Indian loves to have. Today I will be sharing The Perfect Cook Book recipe for BUTTER CHICKEN.

INGREDIENTS: ---------------

1. Boneless Chicken - 250 gm
2. Onion - 4 medium-sized
3. Tomato - 2 medium-sized
4. Ginger- 2 tsp
5. Garlic - 2 tsp
6. Cashew Nuts -  8 -10 no.s
7. Kashmiri red chilli powder- 4 tsp
8. Coriander powder    -  1 tsp
9. Whole spices powder( Garam masala) -  2 tsp
10. Turmeric powder -  1/2 tsp
11. Pepper Powder -  3/4 tsp
12. Salt - to taste
13. Cashew Nuts -     8 -10 no.s
14. Butter -  3 tbsp
15. Oil -  6 tbsp
16. Lemon juice - 1 tsp
17. Fresh Cream - 3 tbsp
18. Water- As needed
19. Kasthuri Methi Leaves -1 tsp ( Dry Fenugreek Leaves)
20. Coriander Leaves - 2 tbsp

Serving: 3 to 4 people

PREPARATION: 

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Marinate the boneless chicken pieces: with salt, turmeric powder, kashmiri chilli powder, pepper powder,  garam masala, and lemon juice. Add 1 tsp of ginger and garlic made into a paste to the chicken as well. Keep the marinated chicken aside for up to 1 hour prior to cooking.

Add 3 tbsp oil to the pan and grill chicken pieces until cooked well.

Next, take a Kadai and add 1 tbsp butter and 3 tbsp oil, and heat it. Once it gets hot, add chopped onions and saute it. Add ginger and garlic to the same and saute it until the onion turns translucent. Now add the spices to it. Kashmiri chilli powder, garam masala, coriander powder and keep the flame low and saute it until the raw smell of the powder is gone. Now add the chopped tomatoes and cashew nuts to this masala mixture. Once the tomatoes are mashed down add some water and boil it in simmer. Now cool down the mixture and blend it into a fine paste without any lumps in a mixer.

Now heat the pan and add 1 tbsp butter. Add the remaining 1 tsp kashmiri chilli powder to the butter and saute it. Now add the fine paste to this pan and add water as your preference to make the amount of gravy you want. Now add the grilled chicken pieces to it and boil it in simmer. Add the methi leaves and coriander leaves and fresh cream and turn off the stove.

Serve hot with Kerala Porotta, Ghee rice, or Chappathi. Hope everyone will try out my recipes.

See you all in my next cooking blog.

Butter Chicken Receipe - The Perfect Cook Book