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Butter Chicken

Butter Chicken was first discovered by the cooks at Moti Mahal restaurant in the 1950’s.
Butter Chicken Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-30 min

Difficulty

- Medium

Preparation Time

- 20 min

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INGREDIENTS

  • 2 onions
  • 5 to 6 Garlic cloves
  • 3 Inch Ginger
  • 2 tsp Red Chilli powder
  • 1 tsp Black Papper
  • 5 to 6 cardamons
  • 2 Stick Cinnamon
  • 5 to 6 Cloves
  • 1 Mace
  • 6 tbsp Mustard oil
  • 2 Bay Leaves
  • 500 gms Mutton
  • Salt
  • 500 gm Puffed Rice
  • 1 Onion
  • 2 tsp Termeric powder
  • Coriander leaves

HOW TO PREPARE BUTTER CHICKEN

  1. 1

    For First marination in a bowl add chicken pieces, salt, vinegar, Ginger paste, Garlic paste mix it well and keep in fridge for one hour.
  2. 2

    For Second marination In a big plate, add mustard oil, deggi mirch powder, turmeric powder, salt, roasted cumin powder, garam masala powder, ginger paste, garlic paste, crushed kasuri Methi, hungcurd and mix well.
  3. 3

    Add marinated chicken in the second marinade.
  4. 4

    Put it on sigri, let it smoke well.
  5. 5

    For Gravy in a pan add water chopped tomato, onion ginger, garlic, green cardamom, cinnamon, clove mace, coriander seeds, kashimiri red chillies, green chilli, bunch coriander stems, cashew and let it boil till it becomes soft.
  6. 6

    Let it get cool for sometime and blend it well, strain it to get a fine puree.
  7. 7

    In a pan add butter, green, garlic chilli and let it get brown.
  8. 8

    Add ginger paste, garlic paste, degi mirch powder, khoya and strained tomato gravy.
  9. 9

    Add chicken pieces in gravy, add butter, crushed kasuri Methi and cream.
  10. 10

    Serve hot with Tandoori roti.
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