No more going to restaurants for Butter Chicken - make this at home and devour !
Recipe Tags
Non-veg
Medium
Dinner Party
Punjabi
Simmering
Blending
Grilling
Sauteeing
Main Dish
Egg Free
Ingredients Serving: 4
250 gms Chicken,washed,cleaned,skinless,bonless or with bone(I used chicken pieces with bone)
For marination:
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 Tablespoon Tandoori Masala Powder
Salt as per need
2 Tablespoons Ginger-Garlic Paste
a pinch Red / Orange Food color
For Masala I
2 Tablespoons Butter,melted
1 Medium Onion,sliced
1 Medium Tomato,sliced
a handful Cashewnuts
1 Teaspoon Kasoori Methi
12 Black Peppercorns
1/4th Cup Milk
For Masala II
2 Tablespoons Butter,melted
3 Bayleaves,crushed
6 Green Cardamoms
1/2 Mace,blade
6 cloves
1 Cinnamon Stick,1"
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 Petals Star Anise
1 teaspoon fennel seeds
Additional:
2 Sprigs Cilantro,chopped
2 Tablespoons + more as per your choice(I added a lot) Butter,melted
Salt as per need
1 teaspoon sugar
1/4th Cup Milk / Cream
1 Teaspoon Kasoori Methi
Instructions
Firstly,wash the chicken pieces thoroughly.
Add all the mentioned under "For Marination" to a mixing bowl.
Add chicken pieces and mix well,so that all the ingredients are coated on to chicken pieces well.
Keep the marinated chicken for 15 minutes.
Meanwhile make Masala I.
In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy.
Keep this aside to cool.
When cooled grind them with milk to a smooth paste.
In the same pan,add the marinated chicken pieces and
roast them on high flames till cooked and outer skin is slightly charred.
When done,take all the pieces on a plate and let them cool.
Now,make Masala II.
In the same pan,add butter and add all ingredients mentioned under Masala II
and fry them on low flame till fragrant.
Let the masala cool.
When cooled,grind to a smooth paste by adding little water.
Now,shred the chicken pieces.
In the same pan,add butter(here I added 2 Tablespoons) and to this add cilantro chopped.
Fry for a minute,then add masala I.
Fry the masala for 1/2 a minute then add another tablespoon butter.
Again fry this for 1/2 minute and when the oil starts separating,add the masala II.
Add salt,sugar and shredded chicken.
Add milk or cream as per choice to make gravy.
Add kasoori methi and mix once.
Do not cook this for long.
Serve with Kulcha / Naan/ Roti/Rice!
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Add all the mentioned under "For Marination" to a mixing bowl.
Add chicken pieces and mix well,so that all the ingredients are coated on to chicken pieces well.
Keep the marinated chicken for 15 minutes.
Meanwhile make Masala I.
In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy.
Keep this aside to cool.
When cooled grind them with milk to a smooth paste.
In the same pan,add the marinated chicken pieces and
roast them on high flames till cooked and outer skin is slightly charred.
When done,take all the pieces on a plate and let them cool.
Now,make Masala II.
In the same pan,add butter and add all ingredients mentioned under Masala II
and fry them on low flame till fragrant.
Let the masala cool.
When cooled,grind to a smooth paste by adding little water.
Now,shred the chicken pieces.
In the same pan,add butter(here I added 2 Tablespoons) and to this add cilantro chopped.
Fry for a minute,then add masala I.
Fry the masala for 1/2 a minute then add another tablespoon butter.
Again fry this for 1/2 minute and when the oil starts separating,add the masala II.
Add salt,sugar and shredded chicken.
Add milk or cream as per choice to make gravy.
Add kasoori methi and mix once.
Do not cook this for long.
Serve with Kulcha / Naan/ Roti/Rice!
INGREDIENTS
SERVING: 4
250 gms Chicken,washed,cleaned,skinless,bonless or with bone(I used chicken pieces with bone)
For marination:
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 Tablespoon Tandoori Masala Powder
Salt as per need
2 Tablespoons Ginger-Garlic Paste
a pinch Red / Orange Food color
For Masala I
2 Tablespoons Butter,melted
1 Medium Onion,sliced
1 Medium Tomato,sliced
a handful Cashewnuts
1 Teaspoon Kasoori Methi
12 Black Peppercorns
1/4th Cup Milk
For Masala II
2 Tablespoons Butter,melted
3 Bayleaves,crushed
6 Green Cardamoms
1/2 Mace,blade
6 cloves
1 Cinnamon Stick,1"
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 Petals Star Anise
1 teaspoon fennel seeds
Additional:
2 Sprigs Cilantro,chopped
2 Tablespoons + more as per your choice(I added a lot) Butter,melted
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