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    Cooking Time: 50 Mins Butter Chicken Ingredients: Marinate

    Uploaded by

    yoitsme
    This document provides a recipe for butter chicken that takes 50 minutes. It lists the ingredients needed for the marinade and curry and provides instructions to marinate the chicken, prepare the tomato puree and cashew paste, cook the curry by sautéing spices and adding the remaining ingredients, shallow fry the chicken, add it to the curry, and finish with milk, cream, and garnishes. The finished butter chicken is described as a high calorie but tasty Indian dish.

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    © All Rights Reserved
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    Cooking Time: 50 Mins Butter Chicken Ingredients: Marinate

    Uploaded by

    yoitsme
    17 views2 pages
    This document provides a recipe for butter chicken that takes 50 minutes. It lists the ingredients needed for the marinade and curry and provides instructions to marinate the chicken, prepare the tomato puree and cashew paste, cook the curry by sautéing spices and adding the remaining ingredients, shallow fry the chicken, add it to the curry, and finish with milk, cream, and garnishes. The finished butter chicken is described as a high calorie but tasty Indian dish.

    Original Description:

    the best butter chicken recipe ever

    Original Title

    khvkvlh

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    This document provides a recipe for butter chicken that takes 50 minutes. It lists the ingredients needed for the marinade and curry and provides instructions to marinate the chicken, prepare the tomato puree and cashew paste, cook the curry by sautéing spices and adding the remaining ingredients, shallow fry the chicken, add it to the curry, and finish with milk, cream, and garnishes. The finished butter chicken is described as a high calorie but tasty Indian dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    17 views2 pages

    Cooking Time: 50 Mins Butter Chicken Ingredients: Marinate

    Uploaded by

    yoitsme
    This document provides a recipe for butter chicken that takes 50 minutes. It lists the ingredients needed for the marinade and curry and provides instructions to marinate the chicken, prepare the tomato puree and cashew paste, cook the curry by sautéing spices and adding the remaining ingredients, shallow fry the chicken, add it to the curry, and finish with milk, cream, and garnishes. The finished butter chicken is described as a high calorie but tasty Indian dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Cooking time : 50 mins

    Butter Chicken Ingredients:


     300 gms Chicken breast boneless
    Marinate:
     1 -2 tsp hung thick curd
     1 tsp salt
     1/2 tsp red chilli powder
     1 tsp tandoori masala
     1/4 tsp tandoori color
    Curry
     2 tblsp Butter
     2 tsp garlic paste
     1 green chilly sliced
     1/2 tsp Cumin powder
     1/2 tsp Red chilly powder
     1 tsp Salt
     6 or 1/2 kg Tomato
     10 Cashewnuts
     1 Big tblsp Tomato Ketchup
     1/2 tsp Sugar
     1/4 cup Water
     1/2 cup milk
     2 tblsp Cream
     1/4 tsp garam masala
     1 tsp fenugreek crushed
     Finely chopped coriander leaves

    Butter chicken recipe in English :


    1. In a bowl take all the ingredients under the marinate head and the
    chicken pieces.The chicken pieces should be 1″ inch in size. Mix well
    and keep aside for atleast 2 – 3 hrs
    2. Blanch, peel and puree the tomatoes. Keep aside.
    3. Soak the cashewnuts for 2 – 3 hrs in hot water and then strain and
    grind the cashewnuts into a fine paste.
    4. For the curry heat the pan and add butter and immediately add the
    garlic paste.
    5. Now add the sliced green chilly. Also add cumin powder, red chilly
    powder and salt. Add 1 tblsp water and mix well.
    6. Add the tomato puree and cook till the gravy leaves the side.
    7. Lower the flame and add the cashewnut paste and stir constantly.
    8. Now add the tomato ketchup, sugar and 1/4 cup water.
    9. Meanwhile in a separate pan shallow fry the marinated chicken
    pieces for 4 – 5 minutes. If overcooked then the chicken will get hard
    and stiff. Keep aside.
    10. Once the gravy comes to a boil add the chicken pieces. And cook for
    a minute.
    11. Now lower the flame add the milk and stir well. Cook for another
    minute and then add the cream. Mix well
    12. Now add the garam masala and crushed fenugreek leaves. Mix well.
    13. Transfer the chicken to a serving bowl and garnish with chopped
    coriander leaves, crushed fenugreek leaves and swirls of cream.
    14. Restaurant style Indian butter chicken is ready to be served with
    naan or tandoori roti. Authentic butter chicken is a very high calorie dish
    yet very very tasty. So dig in
    Note:
    1. Milk should be at room temperature before adding to the gravy.
    2. Add milk and cream at low flame only.
    3. Add the garam masala only at the end.

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