Ingredients for Butter Chicken recipe
For Marinate,
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
How to make Butter Chicken:
| • | Heat 1 tbsp peanut oil in a large saucepan over medium heat. |
| • | Saute white onion until it becomes soft and translucent. |
| • | Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute. |
| • | Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. |
| • | Add cream and yoghurt into the same pan and mix them well. |
| • | Reduce heat to low and cook sauce for 10 minutes. |
| • | Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat. |
| • | Heat oil (1tbsp) in a large heavy frying pan over medium heat. |
| • | Cut the Chicken to bite-size pieces and wash it well. |
| • | Cook chicken pieces until it gets slightly brown (for about 10 minutes). |
| • | Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. |
| • | Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes). |
| • | Now pour the rest of the sauce into the chicken. |
| • | Mix cornstarch and water well. Put this mixture into the chicken. |
| • | Cook chicken for 5-10 minutes, or until thickened. |
| • | Butter Chicken is ready to serve. you may also like chicken-noodle |
