Butter Chicken is a world-famous dish from India. This thick creamy curry is a better partner for roti and rice. Here you can read how to prepare Butter chicken with easy steps.
Ingridience for Butter Chicken
Bonsle chicken pieces – ½ kg
Turmeric powder – 2 teaspoon
Tomato Puree – 4 tomatoes
Chilli powder – 1 tablespoon
Ginger, garlic paste – three tablespoon
cumin powder – 2 teaspoon
Garam masala 2 teaspoon
Onion Chopped 1 cup
Lemon Juice 1 tablespoon
Shahi garam masala powder -1 tablespoon
Yogurt- 100 ml
Butter-4 tablespoon
Cashew nuts paste ground with milk – 100 ml(approximate 50 g cashew nut)
Kusuri methi – 1 tablespoon
Fresh cream – 100 ml
How to Prepare Butter Chicken
thoroughly mix the chicken pieces with ginger garlic paste – ½ teaspoon, turmeric powder 1 teaspoon, red chili powder – 1tablespoon, cummin powder – 1 teaspoon, salt – the required amount, Yogurt, lemon juice and refrigerate for an hour.
Heat 2 tablespoon butter in a pan and fry shallow the chicken pieces.
In another nonstick pan, melt the remaining butter, add the chopped onion and ginger garlic paste. When the onion turn to golden colored, add the tomato puree, kasuri methi. Add the remaining turmeric powder, chilly powder, cumin powder, and garam masala salt when the gravy starts to boil.
stirring frequently, and then let it simmer on a gentle heat for another 5 minutes the sauce must become sturdy and thick. Then add some water and pour the cashew paste on it.
When the oil tilted on the gravy put the chicken and covered and cook for 5 minutes. Finally, add the fresh cream and put down after heat for a while.
Transfer to the serving dish and make it cool, garnished with a little coriander and spring onion.
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