Butter Chicken | Recipe : How to make

Butter-Chicken

Butter Chicken

Eatery style Indian butter chicken has tomato and cashew nut based sauce embellished with butter and cream.

Butter chicken is somewhat sweet and sour. Eatery style Indian butter chicken has tomato and cashew nut based sauce embellished with butter and cream. Legitimate chicken is a fatty dish yet exceptionally heavenly.

Ingredients

  • 300 gms Chicken bosom boneless

Marinate:

  • 1 – 2 tsp hung thick curd
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tsp tandoori masala
  • 1/4 tsp tandoori shading

Curry

  • 2 tblsp Butter
  • 2 tsp garlic paste
  • 1 green chilly cut
  • 1/2 tsp Cumin powder
  • 1/2 tsp Red powder
  • 1 tsp Salt
  • 6 or 1/2 kg Tomato
  • 10 Cashewnuts
  • 1 Big tblsp Tomato Ketchup
  • 1/2 tsp Sugar
  • 1/4 cup Water
  • 1/2 cup milk
  • 2 tblsp Cream
  • 1/4 tsp garam masala
  • 1 tsp fenugreek pounded
  • Finely cleaved coriander takes off

Preparation method of Butter chicken

  • In a dish take every one of the fixings under the marinate head and the chicken pieces. The chicken pieces ought to be 1 inch in size. Blend well and keep aside for at least 2 – 3 hrs.
  • Whiten, peel and puree the tomatoes. Keep aside.
  • Soak the cashewnuts for 2 – 3 hrs in high temp water and after that strain and granulate the cashewnuts into a fine paste.
  • For the curry warm the pan and include butter and quickly include the garlic paste.
  • Presently include the cut green Chilli. Likewise include cumin powder, red powder and salt. Include 1 tblsp water and blend well.
  • Include the tomato puree and cook till the sauce leaves the side.
  • Lower the flame and include the cashewnut paste and mix continually.
  • Presently include the tomato ketchup, sugar and 1/4 cup water.
  • In the interim in a different container shallow broil the marinated chicken pieces for 4 – 5 minutes. On the off chance that overcooked then the chicken will get hard and hardened. Keep aside.
  • Once the gravy reaches boiling point include the Butter chicken pieces. What’s more, cook for a moment.
  • Presently lower the flame include the milk and blend well. Cook for one more moment and after that include the cream and Blend well
  • Presently include the garam masala and pounded fenugreek leaves. Blend well.
  • Exchange the Butter chicken to a serving bowl and topping with hacked coriander leaves, pulverized fenugreek leaves and twirls of cream.
  • Eatery style Indian Butter chicken is prepared to be presented with naan or tandoori roti.
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