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Butter Chicken Recipe 

2 Mins read

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)
Calories499
% Daily Value *
Total Fat 25.7g33%
Saturated Fat 4.6g23%
Trans Fat 0.1g
Cholesterol 88.3mg29%
Sodium 1415mg59%
Total Carbohydrate 31.7g12%
Dietary Fiber 2.2g8%
Total Sugars 0.74g1%
Includes –g Added Sugars–%
Protein 35.4g71%
Vitamin C 2mg2%
Vitamin D 0.37mcg2%
Iron 1.3mg7%
Calcium 31.3mg2%
Potassium 686.3mg15%
Phosphorus 518.9mg42%

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