Hello, I’m Kate. Today, I’m gonna show you how to prepare butter chicken (indian style) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Butter chicken (indian Style) Recipe
Butter chicken (indian Style) is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Butter chicken (indian Style) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have butter chicken (indian style) using 19 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Butter chicken (indian Style):
- Make ready 1 kg chicken ( cleaned and cut to small pieces, preferably breast)
- Take For Marination
- Take 1 tbsp Pepper powder
- Get 1 tbsp ginger-garlic paste
- Make ready 1 tsp salt Yoghurt, 2tbsp
- Take 1 tsp garam masala
- Take For Gravy
- Make ready 4 nos savala (cut to small pieces)
- Take 3 tsps ginger grated
- Make ready 2 tsps garlic grated
- Prepare 1 tbsp cashew-nuts
- Take big-3 Tomatoes
- Make ready 4 tsps Corriander powder
- Get 3 tsps chillie kashmere powder
- Make ready 1 tbsp garam masala
- Get 1 tbsp coriander leaves
- Make ready Other items
- Get 50 gms butter
- Take Methi kasthuri (optional)
Instructions to make Butter chicken (indian Style):
- Chicken pieces are marinated with,yoghurt,, salt,pepper powder and keep it for a few hours till they become soft.
- Prepare the gravy as follows.Pour 3 tbsp. of oil in a thick bottomed pan.Saute savala,ginger, garlic,corriander leaves, cashew nuts and tomato,all cut to small pieces. When the savala is soft and starts turning brown and the water is dried up,add coriander powder,chillie powder, garam -masala and immediately take out from the stove so that the chillie powder may not be over fried. Cool and grind the mixture to a smooth paste..
- Heat 2 tbsp. of butter or oil in a cooking pan and spread the cooked chicken pieces one by one and keep it closed in low flame,for about 10 minutes.When the chicken starts frying turn each piece both sides.Now pour the thick gravy into the pan and mix well and cook in low flame for 5 to 10 minutes..Add more salt if required and water to the required consistency.The gravy should be thick.Fold in the butter or fresh milk cream on the top of the curry.You can…
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