How to Prepare Butter Chicken Recipe
Butter chicken is one of the most popular Indian curries all over the world in all the seasons. The taste of the creamy bright colored masala with the chunks of chicken in it is an unforgettable one. Indian butter chicken has gained much popularity across the globe, paired with naan or paratha is a delight.
Ingredients required:
• Chicken – ¼ kg(boneless, cleaned and washed)
• Butter – ½ cup
• Tomatoes – 3 (chopped finely)
• Black pepper powder – 1 tablespoon
• Cumin powder – 1 tablespoon
• Cumin seeds – ¼ teaspoon
• Amchur powder – 1 tablespoon
• Coriander powder – 1 tablespoon
• Tandoori masala – tablespoon
• Red food color – pinch
• Red chili powder – 1 tablespoon
• Salt as per taste
• Garam masala powder – 1 tablespoon
• Oil – 1 tablespoon
• Corn flour – 1 tablespoon
• Sugar – pinch
• Yogurt – ¼ cup
• Ginger – Garlic paste – 1 tablespoon
• Small size ginger and garlic pieces(finely chopped)
• Cloves – 3
• Few Kasoori methi leaves
• Cinnamon – 3(small size)
• Bay leaves – 3
• Cardamom – 3
• Few coriander leaves
• Onion – 1 (finely chopped)
• Green chilies – 5(sliced)
• Cream – 2 tablespoons
• Lemon juice – 1 tablespoon
Preparation method:
• In a mixing bowl, add boneless chicken pieces.
• Now marinate chicken with 1 tablespoon of Garam masala powder, 1 tablespoon of cumin powder, 1 tablespoon of red chili powder, 1 tablespoon of tandoori masala and salt as per taste.
• Mix all the ingredients well.
• Now add 1 tablespoon of Ginger – Garlic paste, ¼ cup of yogurt, 1 tablespoon of lemon juice.
• Mix altogether and refrigerate for 1 hour.
• Now heat a pan and add ¼ cup of butter, ¼ teaspoon of cumin seeds and fry them.
• Then add chopped onions, ginger and garlic pieces and fry it.
• Cover and cook until it turns fragrant.
• Now switch off the stove and transfer the fried onions to blender and keep it aside to cool.
• In the same pan add chopped tomatoes and fry them.
• Cover and cook the tomatoes until the tomato becomes thick and begins to leave the sides of the pan.
• Now transfer the fried tomatoes to a bowl and allow it cool.
• Now grind the fried onions into a paste and transfer to a bowl.
• In the same blender add fried tomatoes and grind to a paste and transfer to a bowl.
• Again in the same add 1 tablespoon of oil and heat it.
• Now add cloves, cardamom and cinnamon.
• Fry them well under low flame.
• Then add bay leaf and marinated chicken and sauté for 3-4 minutes and let chicken cook.
• Furthermore add paste of ginger- garlic and tomato puree along with ½ cup of water.
• Add 1 tablespoon of amchur powder, cinnamon, cloves powder and mix all the ingredients. Bring the mixture to boil.
• Then add cashew nuts, 1 tablespoon of black pepper powder and a pinch of sugar which gives a nice taste.
• Furthermore add a pinch of turmeric powder, salt as per required and a tablespoon of red chili powder. You can add extra chili powder to increase the spiciness.
• Then add sliced green chilies, cover and cook the chicken for 2 minutes and then add 1 tablespoon of corn flour powder to the chicken gravy which thickens the mixture.
• Now add 1 tablespoon of Garam masala powder, 1 tablespoon of coriander powder, 3 tablespoons of fresh cream to the chicken mixture.
• Mix all the ingredients and add coriander leaves and mix it.
• Now add water in the food color and finally add 2 tablespoons of food color into the chicken gravy, this gives a nice color to the gravy.
• Finally add crushed kasoori methi leaves and mix it.
• Cook for 5 minutes until oil separates from the chicken.
• Now turn off the flame.
• Transfer the butter chicken to a serving bowl.
• Garnish with coriander leaves and butter.
Restaurant style butter chicken is ready now
Serve this butter chicken with chapattis, roti’s, naan or paratha’s
Nutrition facts:
• Total fat – 29g
• Sodium – 860mg
• Potassium – 300mg
• Total carbs – 8g
• Dietary fiber – 2g
• Sugars – 2g
• Protein – 24g
• Vitamin A – 17%
• Vitamin C – 13%
• Calcium – 5%
• Iron – 11%
