How To Make Indian Butter Chicken Recipe

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Ingredients:

300 gms Chicken breast boneless

Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chili powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tbsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tbsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tbsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves

 

 

 

 

How to make authentic butter chicken :

 

  • In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1″ inch in size. Mix well and keep aside for at least 2 – 3 hrs
  • Blanch, peel and puree the tomatoes. Keep aside.
  • Soak the cashew nuts for 2 – 3 hrs in hot water and then strain and grind the cashew nuts into a fine paste.
  • For the curry heat the pan and add butter and immediately add the garlic paste.
  • Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tbsp water and mix well.
  • Add the tomato puree and cook till the gravy leaves the side.
  • Lower the flame and add the cashew nut paste and stir constantly.
  • Now add the tomato ketchup, sugar and 1/4 cup water.

 

 

 

 

  • Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 – 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
  • Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
  • Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
  • Now add the garam masala and crushed fenugreek leaves. Mix well.
  • Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
  • Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
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