സ്വാദിഷ്ടമായ ബട്ടർ ചിക്കൻ എങ്ങനെ നമുക്ക് വീട്ടിൽ ഉണ്ടാക്കാം


For Marination

1/2 kg Boneless Chicken
2 tbsp Yogurt / Curd
1 tbsp Lemon Juice
1 tbsp Kashmiri Chili powder
2 tsp Ginger Garlic paste

Required salt

For Butter Chicken Base

1 tbsp Butter
1 (100g) Onion (medium size)
4 (450g) Tomatoes
1 tsp Ginger Garlic paste
1 tbsp Kashmiri Chili powder
1 tsp Garam masala powder
5 – 6 Cashews
1/2 cup water

For Butter Chicken Recipe

3-4 tbsp Butter
2 Bay leaves
1 inch Cinnamon stick
2 Cardamom
1 tsp Kasoori Methi / dried fenugreek leaves
2 tbsp Fresh cream
1 tsp Sugar or Honey

Salt to Taste

Step 1) Marination:

Marinate the chicken with yogurt, ginger garlic paste, Kashmiri chilli, juice of half lemon and salt for 20 – 30 minutes

Step 2) Pan Fry:

Heat oil or butter in a pan and pan fry the chicken pieces and cook until the chicken is fully cooked.Once the chicken is thoroughly cooked remove it from the pan and keep it aside.

Step 3) Base for Butter Chicken:

Now in the same pan add some butter (if required), I have added 1 tbsp butter. Once the butter melts add roughly chopped onion and saute it for a couple of minutes. Add ginger garlic paste, garam masala powder, chili powder, tomatoes, and cashews. Add some water and cook for 7- 10 minutes.

Step 4) Grinding:

Allow the mixture to cool completely and grind it to a smooth paste. You can also pass the mixture through a sieve to get rid of any lumps and to get a fine paste

Step 5) Butter Chicken Recipe:

Heat Butter add Bay leaves, cinnamon, cardamom and also add the puree (step 4), sugar, salt and the cooked chicken pieces. Cover and cook for 4-5 minutes.

Step 6) Garnishing:

Finally, add fresh cream and Kasoori methi known as dried fenugreek leaves (crush it with your palm and add). Mix once and turn off the heat.

 

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സ്വാദിഷ്ടമായ ബട്ടർ ചിക്കൻ എങ്ങനെ നമുക്ക് വീട്ടിൽ ഉണ്ടാക്കാം

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