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Butter Chicken is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Butter Chicken is something which I’ve loved my whole life.
Butter chicken also known as chicken makhani is one of the most popular, lip smacking and Chunks of grilled chicken (tandoori chicken) cooked in a smooth buttery & creamy tomato based. Butter chicken or murg makhani (pronounced [mʊrg ˈmək.kʰə.niː]) is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have butter chicken using 20 ingredients and 14 steps. Here is how you can achieve it.
Ingredients needed to serve Butter Chicken:
- 250 gms Chicken breast piece horizontal and thin cut
- 1 tbsp ginger garlic paste
- 1 tbsp curd
- 1 tsp kashmiri laal mirch powder
- 4 tbsp mustard oil
- 1 tsp fennel seeds
- 2 green cardamom
- 2 cloves
- 1 inch cinnamon
- 2 roughly chopped tomatoes
- 4 medium sized onion
- 5-6 garlic cloves
- 2-3 green chillies
- 1 inch ginger
- 5-6 cashews
- To taste salt
- To taste sugar
- 2 tbsp fresh cream
- 1 tsp kasuri methi
- 2 tbsp butter
Skip the Indian takeout and cook up your very own version of the popular dish! Butter Chicken is one of my top five favorite Indian recipes. Butter chicken like chicken tikka masala, is one of the most popular Indian curries across the world and for all the right reasons. This delicious chicken recipe is also popular by its Hindi name.
Steps to serve Butter Chicken:
- Marinade the chicken with salt, chilli powder, 2 tsp mustard oil, curd and ginger garlic paste. Keep it aside for about 30mins.
- Heat mustard oil and shallow fry the chicken till done and brownish in colour.
- Now to the remaining oil add the cinnamon,clove, fennel seeds and green cardamom, let it change the colour.
- Now goes the onion, tomatoes, ginger, garlic and cashews; mix over medium flame
- Add salt and sugar to taste and add the butter and give it a good stir and cook till it's a bit mashy
- Now add 1.5 cup of water and cover it and allow it to cook for about 10-15 minutes.
- Once you open the lid you would see the gravy is all mashy, turn off the flame and cool it.
- Now blend it and strain it with a little bit of water if required.
- Transfer the gravy to the pan and add 1tsp chilli powder or mode and cook for 5minutes
- Add the chicken and cover it. Cook for about 10 minutes.
- Open the lid and add the cream; mix well.Simmer for another 2minutes
- Now goes the kasuri methi. Check the salt. Add some more butter and turn off the flame.
- Garnish with cream, butter and kauri methi
- Tastes best with naan.
Butter chicken was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken. There is a very good reason why butter chicken is one of the most loved Indian dishes: it's pretty darn delicious. Succulent marinated chicken steeped in a rich and creamy tomato sauce. Butter chicken originated from using leftover dry tandoori chicken and giving it moisture with a creamy spiced tomato sauce — plus some butter, and we have butter chicken. This means you now have the lovely buttery tomato-ey sauce ready for the next time you have chicken leftover.
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