Butter chicken (indian Style).
Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, butter chicken (indian style). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Butter chicken (indian Style) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Butter chicken (indian Style) is something that I have loved my whole life. They’re nice and they look fantastic.
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To get started with this recipe, we have to first prepare a few ingredients. You can have butter chicken (indian style) using 19 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Butter chicken (indian Style):
- Make ready 1 kg of chicken ( cleaned and cut to small pieces, preferably breast).
- Take of For Marination.
- Prepare 1 tbsp of Pepper powder.
- Prepare 1 tbsp of ginger-garlic paste.
- Make ready 1 tsp of salt Yoghurt, 2tbsp.
- Prepare 1 tsp of garam masala.
- Prepare of For Gravy.
- Prepare 4 nos of savala (cut to small pieces).
- Get 3 of tsps ginger grated.
- Take 2 tsps of garlic grated.
- Get 1 tbsp of cashew-nuts.
- Prepare of big-3 Tomatoes.
- Make ready 4 of tsps Corriander powder.
- Get 3 of tsps chillie kashmere powder.
- Prepare 1 tbsp of garam masala.
- Take 1 tbsp of coriander leaves.
- Take of Other items.
- Take 50 gms of butter.
- Take of Methi kasthuri (optional).
Steps to make Butter chicken (indian Style):
- Chicken pieces are marinated with,yoghurt,, salt,pepper powder and keep it for a few hours till they become soft..
- Prepare the gravy as follows.Pour 3 tbsp. of oil in a thick bottomed pan.Saute savala,ginger, garlic,corriander leaves, cashew nuts and tomato,all cut to small pieces. When the savala is soft and starts turning brown and the water is dried up,add coriander powder,chillie powder, garam -masala and immediately take out from the stove so that the chillie powder may not be over fried. Cool and grind the mixture to a smooth paste…
- Heat 2 tbsp. of butter or oil in a cooking pan and spread the cooked chicken pieces one by one and keep it closed in low flame,for about 10 minutes.When the chicken starts frying turn each piece both sides.Now pour the thick gravy into the pan and mix well and cook in low flame for 5 to 10 minutes..Add more salt if required and water to the required consistency.The gravy should be thick.Fold in the butter or fresh milk cream on the top of the curry.You can….
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