29 October, 2021
Delicious Butter Chicken Recipe
Spread chicken like chicken tikka masala, is one of the most famous Indian curries across the world and for the appropriate reasons. This flavourful chicken formula is likewise famous by its Hindi name – murgh makhani. The flavour of the velvety splendid hued masala with pieces of barbecued chicken in it is a remarkable one and I love mine with some delicate rumali rotis, however you can have it with any sort of Indian flatbread as well. Like its north Indian starting points and name itself proposes great amounts of spread go into the creation of this dish. One taste and you will wow that this is the best spread chicken you have at any point had.
Prep Time: 26-30 minutes
Cook time: 31-40 minutes
Serve: 4
Level Of Cooking: Moderate
Taste: Mild
Ingredients for Butter Chicken Recipe
- Boneless chicken cut into 1½ inch pieces 400 grams
- Lemon juice 1 tablespoon
- Kashmiri red chilli powder 1 teaspoon
- Salt to taste
- Butter 2 tablespoons
- For marinade
- Yogurt 1/2 cup
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Kashmiri red chilli powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Salt to taste
- Mustard oil 2 teaspoons
- FOR MAKHNI GRAVY
- Butter 2 tablespoons
- Green cardamom 2
- Clove 2
- Black peppercorns 2-3
- Cinnamon 1 inch piece
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomato puree 1/2 cup
- Red chilli powder 1/2 teaspoon
- Salt to taste
- Sugar 2 tablespoons
- Kasoori methi 1/2 teaspoon
- Fresh cream 1/2 cup
Method
Stage 1
Apply a combination of red bean stew powder, lemon squeeze and salt to the chicken pieces and put away for 30 minutes in the cooler.
Stage 2
Drape the yogurt in a muslin material for fifteen to twenty minutes to eliminate additional water. Add the ginger and garlic glues, red bean stew and garam masala powders, salt and mustard oil.
Stage 3
Apply this marinade to the chicken pieces and spot them in the cooler for three to four hours.
Stage 4
Preheat the broiler to 200°C/400°F/Gas Mark 6. String the chicken pieces onto sticks and cook in the preheated broiler or a modestly hot oven for ten to twelve minutes or until practically done.
Stage 5
Treat with the margarine and cook for an additional two minutes. Eliminate and put away.
Stage 6
To make the Makani sauce, heat the margarine in a non-stick dish. Add the green cardamoms, cloves, peppercorns and cinnamon.
Stage 7
Sauté for two minutes, add the ginger and garlic glues and sauté for two minutes. Add the tomato puree, red stew powder, salt and half cup of water.
Stage 8
Heat the blend to the point of boiling. Diminish the hotness and stew for ten minutes. Add the sugar or nectar and powdered kasoori methi.
Stage 9
Add the cooked roasted chicken pieces. Stew for five minutes and add the new cream. Serve hot with naan or paratha.
Nutrition Info
Calories: 1242 Kcal
Carbohydrates: 30.8 gm
Protein: 110.6 gm
Fat: 75.1 gm
Other: 0