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Butter Chicken

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

- Indian

Serves

- 1-2

Cooking Time

-30 min

Difficulty

- Medium

Preparation Time

- 20 min

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INGREDIENTS

  • 4 to 5 tomatoes
  • Water
  • 2 onions
  • 1 inch Ginger
  • 5 to 6 Garlic cloves
  • 5 to 6 Green Cardamom
  • 2 Cinnamon sticks
  • 5 to 6 Cloves
  • 2 pieces of Mace
  • 1 tsp Coriander seeds
  • 3 to 4 Kashimiri Red Chillies
  • 1 Green chilli
  • 1 bunch Coriander stems
  • 10 to 15 Cashew nuts
  • 2 tbsp Mustard oil
  • 1 tsp Deggi Mirch powder
  • 1 tsp Turmeric powder
  • Salt
  • ½ tsp roasted Cumin powder
  • ½ tsp Garam Masala powder
  • 1 tsp Ginger paste
  • 2 tsp Garlic paste
  • 300 gms Bonless Chicken
  • 1 tsp Vinegar
  • 1 tsp Crushed kasuri Methi
  • 1 cup Hungcurd}
  • For Gravy:{1 Green Chilli
  • 5 to 6 Garlic cloves
  • 2 tsp butter
  • 2 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 tsp Deggi Mirch powder
  • Water
  • ½ cup khoya
  • 1 tbsp butter
  • 1 tsp Crushed kasuri Methi
  • 2 tbsp Cream}

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
  10. 10

    Add butter, crushed kasuri methi and cream
  11. 11

    Serve hot with Tandoori roti.
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