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Authentic Indian Style Butter Chicken
Know How to Cook Delicious and Finger-licking Butter Chicken Recipe
Ingredients
For Marinating |
|
| ½ Kg Chicken Breast | |
| ½ Lemon Juice | |
| Salt to Taste | |
| 1.5 Tsps. Garlic Ginger Paste | |
| 1.5 Tsps. Kashmiri Red Chilli Powder | |
| 2 Tbsps. Full-fat Curd | |
| Cling Wrap | |
For Frying Chicken |
|
| 2-3 Tbsps. Oil for shallow frying | |
For Tomato Puree |
|
| 1 Tbsps. Oil | |
| 1 Medium Diced Onion | |
| 1 Tsp. Ginger Garlic Paste | |
| A handful of Chopped Cashew Nuts | |
| 2 Large Roughly-chopped Tomatoes | |
| Salt to Taste | |
For Cooking |
|
| 1 Tbsp. Butter | |
| 2 Tbsps. Oil | |
| 2 Tsps. Red Chilli Powder | |
| ¼ Tsp. Turmeric Powder | |
| Tomato Puree | |
| A Little Water (as per need) | |
| 2 Tsps. Coriander powder | |
| 1 Tbsp. Tomato Sauce/Sugar/Honey | |
| A Few Dried Fenugreek Leaves | |
| A Little of Full Fat Cooking Cream (as per taste) | |
| 1 Tsp. Garam Masala |
Features:
Cuisine:
Ingredients
-
For Marinating
-
½ Kg Chicken Breast
-
½ Lemon Juice
-
Salt to Taste
-
1.5 Tsps. Garlic Ginger Paste
-
1.5 Tsps. Kashmiri Red Chilli Powder
-
2 Tbsps. Full-fat Curd
-
Cling Wrap
-
For Frying Chicken
-
2-3 Tbsps. Oil for shallow frying
-
For Tomato Puree
-
1 Tbsps. Oil
-
1 Medium Diced Onion
-
1 Tsp. Ginger Garlic Paste
-
A handful of Chopped Cashew Nuts
-
2 Large Roughly-chopped Tomatoes
-
Salt to Taste
-
For Cooking
-
1 Tbsp. Butter
-
2 Tbsps. Oil
-
2 Tsps. Red Chilli Powder
-
¼ Tsp. Turmeric Powder
-
Tomato Puree
-
A Little Water (as per need)
-
2 Tsps. Coriander powder
-
1 Tbsp. Tomato Sauce/Sugar/Honey
-
A Few Dried Fenugreek Leaves
-
A Little of Full Fat Cooking Cream (as per taste)
-
1 Tsp. Garam Masala
Directions
Steps
|
1
Done
|
For Chicken MarinationTo start with, take ½ kg of chicken pieces and squeeze in ½ of lemon juice. To this, add salt to taste followed by 1 tablespoon of Kashmiri red chili powder, 1.5 tablespoon of ginger-garlic paste and 2 tablespoons of thick full-fat curd. Mix the ingredients well. |
|
2
Done
|
You may also cut the chicken pieces for better marination process. Now, cover the chicken with a cling wrap and refrigerate it for about ½ an hour. |
|
3
Done
|
For Frying ChickenAfter half an hour, uncover the chicken pieces and put them into hot oil (2-3 Tbsps. Oil) for shallow frying. Fry the chicken pieces until they turn into golden brown color. Change the sides of the chicken pieces and cook on a low flame so that the chicken is properly cooked in the moisture of the curd. |
|
4
Done
|
Cover it with a lid and cook for another 7-10 minutes on low flame. Check the chicken pieces from time to time and change their sides to avoid sticking. Once it has dried and cooked, turn off the heat and keep the chicken pieces aside. |
|
5
Done
|
For Tomato PureeTake a frying pan and add 1 tablespoon of oil into it. Once the oil is hot, add 1 medium diced onion to it and sauté it well. Once the onion starts changing its color, add a teaspoon of ginger-garlic paste to it. Next, add a handful of roughly-chopped cashew nuts (about 12-15 cashew nuts) and 2 large-sized tomatoes to it. |
|
6
Done
|
Add some salt to taste and mix the ingredients well. Cover it with a lid for 2-4 minutes till the tomato softens. Remove the lid after a couple of minutes and mash the tomatoes. Once cooked, turn off the heat and keep it aside for cooling. After sometime, blend the mixture to a very smooth puree and transfer it to a bowl. |
|
7
Done
|
For Cooking Butter ChickenTake a karahi or deep frying pan and add 1 tablespoon of butter with 2 tablespoons of oil. Once the butter has melted, stir it well and add 1 teaspoon of red chilli powder plus ¼ teaspoon of turmeric powder to it. Mix it well and immediately add the prepared tomato puree to it. |
|
8
Done
|
Stir it well and add a little water as per need. Next, add 2 teaspoons of coriander powder, 1 teaspoon of red chilli powder if you want to increase the spiciness of the gravy. Mix the spice well. After that, add the fried chicken pieces to the spices and mix all the ingredients well so that the chicken pieces are evenly coated with the gravy. |
|
9
Done
|
Cover it with a lid and cook for 2-3 minutes until the oil separates from the gravy. Remove the lid after 3 minutes and mix it again. To this, add 1 tablespoon of tomato sauce or sugar or honey, a few fenugreek leaves and some amount of full-fat cooking cream. |
|
10
Done
|
Lastly, add 1 teaspoon of garam masala powder and cover it again to cook for another 2-4 minutes on a low flame. After a few minutes, once you find oil surface over the gravy, transfer the dish to a large bowl. Your tasty restaurant-style Butter Chicken is ready to serve! |
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