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Indian Butter Chicken

Indian Butter Chicken is a delicious chicken recipe where chicken is cooked a tomato based sauce. Chicken is first marinated with curd, lemon juice and some Indian spices. Thereafter chicken is cooked in oven, grilled or pan-fried. After that dipped into a tomato based smooth sauce where butter is added.

Butter chicken is a delicious chicken recipe where chicken is cooked in a tomato based sauce. Chicken is first marinated with curd, lemon juice and some Indian spices. Thereafter chicken is cooked in oven, grilled or pan-fried. After that dipped into a tomato based smooth sauce where butter is added. This Indian style butter chicken can be served with steamed basmati rice, roti or naan.

Indian Butter Chicken :


🔪Preparation Time + Matinating Time : 30 minutes+1 hour 
♨Cooking Time : 30 minutes
🕞Total : 2 hour
🍴Servings : 2-3

INGREDIENTS:

For the marinade :

  • 500 gms of chicken (boneless) 
  • 1 tbsp ginger garlic paste 
  • 1 tbsp lemon juice 
  • 1 tsp cumin powder 
  • 1 tsp kashmiri red chilli powder 
  • 1 tsp garam masala powder 
  • 1/2 cup plain curd 
  • salt 
For frying :
  • Oil as required to fry 
For sauce :
  • 1+1 tbsp unsalted butter 
  • 8-10 whole cashew nuts 
  • 1 chopped onion 
  • 1 tbsp ginger garlic paste 
  • 1/2 cup tomato puree 
  • 1/2 tsp red chilli powder 
  • 1/2 tsp garam masala powder 
  • 2- 3 drops of orange food colour (optional) 
  • 1/4 cup of heavy cream 
  • Salt to taste
  • For garnishing : chopped coriander leaves 


METHOD:


  1. Marinade the chicken : Wash chicken pieces under running water. In a bowl take curd. Add ginger garlic paste, cumin powder, coriander powder, garam masala or, red chilli powder and salt. Beat curd and mix everything well. Add chicken pieces into the curd and mix everything well. Add lemon juice. Rest the marinade in refrigerator for an hour or overnight.
  2. Soak cashews in water for half an hour. 
  3. In a pan heat oil.  Add chopped onions. Fry till translucent. Drain and keep aside. 
  4. In a grinder jar take fried onions and cashew nuts. Grind into a fine paste. Keep aside. 
  5. Cook the chicken : In the same pan, heat  more oil. Bring out the marinade from the refrigerator and fry chicken pieces in batches. Drain and keep aside. 
  6. Make the sauce : In a pan heat 1 tbsp of butter. Add ginger garlic paste. Saute for a minute. 
  7. Pour everything from the grinder jar followed by tomato puree. 
  8. Mix everything well and add red chilli powder and salt. In medium heat cook until all the extra liquid is cooked off. 
  9. Add 2 cup of water and stir to make a smooth sauce. 
  10. Add fried chicken pieces. 
  11. Add garam masala and food colour.
  12. Add heavy cream and mix well. 
  13. Close the lid and simmer for few minutes until chicken cooked well and the the sauce become thicker.
  14. Turn off the gas and add the remaining one tablespoon of butter and chopped coriander leaves. 
  15. You can also add 2 tbsp of cream (optional).
  16. Serve hot with steamed rice, roti or naan. 

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