Butter chicken Recipe is an Indian dish originating in Delhi. It has tender chicken cooked in a creamy tomato sauce. It is a curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. It’s usually served with rice or naan.https://foodifire.com/kulfi-recipe/
Ingredients
1. Marinade
- Boneless chicken 1 kg
- Mustard oil 1 tbsp
- Kashmiri red chili powder 2 tbsp
- Dhaniya powder (coriander powder) 1 tsp
- Haldi (turmeric) 1/2 tsp
- Kasuri methi (dry fenugreek ) 1 tsp
- Amchur powder (dry raw mango powder) 1 tsp
- Black salt 1/2 tsp
- Garam masala 1 tsp
- Fresh mint 1 tbsp
- Fresh coriander 1 tbsp
- Salt to taste
- Thick curd 1/2 cup
- Lemon juice 1 tbsp
2. Makhni sauce
- Oil 2 tbsp
- Jeera (cumin) 1 tsp
- Onion 3-4 medium-sized
- Garlic 10-15 cloves
- Ginger 1 inch
- Green chilies 3-4 nos
- Kashmiri red chili powder 2 tbsp
- Dhaniya powder (corionder powder) 1 tsp
- Haldi powder (turmeric) 1/2 tsp
- Kasuri methi (dry fenugreek ) 1 tsp
- Kashmiri red chilies 6-7 nos
- Green cardamom 3-4 nos
- Tomatoes 1kg
- Cushew nuts 1/3 cup
- Coriander stems roots a small hand ful
- Solt to taste
Method Butter Chicken Recipe
Marinate the Chicken
Take a dip bowl and add all the ingredients mix wells to ensure there are no lamps. Add the thinly sliced chicken. Add lemon juice mix & coat well with the marinade in 2-3 hours. Live charcoal ghee cover for 4-5 minutes to import the smoky flavor into the marinated.
https://www.youtube.com/watch?v=QJMWTZVn2UQ&t=359s
Cook the Chicken
Add -1 tbsp ghee to the frying pan and 1 tbsp oil, set the pan on medium-high heat & grill the chicken front both sides. Grill the chicken until the chicken is just cooked & do not overcook. Let the chicken cool down a little bit & shred the chicken.
Make the Sauce Butter Chicken
Take a pot add Jeera and onions stir well & cook on medium-high heat for 5 minutes. And then add tomatoes cover & cook for 25-30 minutes on medium-low heat. Stir in intervals, the tomatoes will leave their moisture. Cook the tomatoes in the same water & do not add additional water to cook the tomatoes further. Switch off the flame & let the makhani sauce ingredient cool down completely. Add the cool-down mixture into a mixture grinder & grind into a fine paste.
The Makhani sauce base is ready. Take a deep fry pan and add 2 tbsp butter, 1 tsp oil medium-sized chopped onion, Garlic 3 tbsp of, Ginger 1 tbsp, of (slit) green chillies 2-3 nos. Cook until the onions. are transparent, add Kashmiri red chili powder-1 tbsp & cook for ½ a minute to a minute. strain & add a makhani sauce base for that extra velvety chutney. Add sugar -1 tsp or you could also add honey. Stir well & cook for 15- 20 minutes on medium flame. You can add some water to cook if required.
Combine and Simmer
Now add the chicken & stir well.Cook for 5-6 minutes on medium flame. add toasted kasuri methi. Fresh garam masala, stir well, and add butter, fresh cream 5-6 tbsp. lower the flame, and mix well & do not overcook.
Serve
Finish with some chopped fresh coriander and serve it in cream and butter.
| Nutrition Facts Butter Chicken Recipe | |||
|---|---|---|---|
| Serving Size | |||
| 1 serving (184g) | |||
| Calories | 499 | ||
| % Daily Value * | |||
| Total Fat 25.7g | 33% | ||
| Saturated Fat 4.6g | 23% | ||
| Trans Fat 0.1g | |||
| Cholesterol 88.3mg | 29% | ||
| Sodium 1415mg | 59% | ||
| Total Carbohydrate 31.7g | 12% | ||
| Dietary Fiber 2.2g | 8% | ||
| Total Sugars 0.74g | 1% | ||
| Includes –g Added Sugars | –% | ||
| Protein 35.4g | 71% | ||
| Vitamin C 2mg | 2% | ||
| Vitamin D 0.37mcg | 2% | ||
| Iron 1.3mg | 7% | ||
| Calcium 31.3mg | 2% | ||
| Potassium 686.3mg | 15% | ||
| Phosphorus 518.9mg | 42% | ||
