Butter Chicken

Butter Chicken

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Butter Chicken

Ingredients Butter Chicken

Boneless chicken, sliced ​​into 1 ½ inch pieces 400 grams

Butter 2 tablespoons

Kashmiri red chilli powder 1 tsp

Lemon juice 1 tablespoon

Salt to taste


Thick curd 1/2 cup

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Red chilli powder 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Salt to taste

Mustard oil 2 teaspoons

Butter gravy

12 chopped tomatoes

Butter 4 tablespoons

Small cardamom ४

Mace 1 gram

Ginger paste 1 tsp

Garlic paste 1 teaspoon

Salt to taste

Dahi chilli powder 1 tsp

Kasuri methi 1/4 teaspoon

Honey 1 tablespoon

Fresh Cream Tbsp

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Butter Chicken

Method of Butter Chicken

step 1

Make a hole in the chicken with a fork. Add salt, red chili powder and lemon juice and keep it for 30 minutes to marinate in the fridge.

Step 2

To make marinade, mix yogurt, ginger paste, garlic paste, red chili powder, salt and garam masala powder together. Add mustard oil and mix. Mix the chicken well in it.

Step 3

Cover and marinate in the fridge for two hours. Make tomato puree to make butter gravy. Heat two tablespoons butter in a non-stick pan on low heat. Fry ilaiichi and mace in it.

Step 4

Then fry ginger paste and garlic paste in it. Add tomato puree, salt and red chilli powder and mix and cook for 15-20 minutes.

Step 5

Keep the gas oven warm. Open the lid and apply oil on the plate. Place chicken on it. Cover the lid and cook the chicken. Add kasoori methi to the gravy and mix. Add the remaining butter and mix and cook for 2-3 minutes. Add honey and cream to the gravy and mix. Cook for two minutes. Add chicken and cook for 3-4 minutes. Serve with hot Naan.

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